Pork Tenderloin with Mushrooms, Squash & Herbed Garlic Oil

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Prep Time: 25 minutes

Cook Time: 55 minutes

Servings: 4


  • ⅓ cup
    olive oil
  • 6 cloves
    garlic, peeled & thinly sliced
  • 12 sprigs
    fresh thyme


  • 1
    Good Nature® Pork Tenderloin
  • 1 lb
    cremini mushrooms, quartered
  • 1 ½ lbs
    delicata squash, cut in half lengthwise, seeded & cut into ½” crescents
  • 1 tsp
    kosher salt
  • ½ tsp
    freshly ground black pepper
  • 1 cup
    chicken broth
  • 2 tsp
    dijon mustard
  • 1 tbsp
    flat leaf parsley, chopped

Preheat oven to 450°F.

In a small saucepan over medium-high heat, combine the oil, garlic, and thyme. Bring to a simmer and cook until garlic is crisp and golden. Strain the oil, reserving both the garlic and oil. Discard the thyme branches.

Combine the mushrooms with 2 tablespoons of the garlic oil and spread on a large baking sheet. Bake 15 minutes. Toss the squash with 2 tablespoons of the garlic oil and half of the salt and pepper; add to the sheet pan, pushing the mushrooms to one side of the pan. Cook an additional 15 minutes and remove from the oven. Turn the squash over and mix with the mushrooms.

Sprinkle the pork with the remaining salt and pepper. In a large ovenproof skillet over medium-high heat, add a tablespoon of the garlic oil and brown the pork on all sides, about 5 minutes. Transfer to the baking sheet with the squash and mushrooms and return to the oven. Bake until the pork reaches 145°F in the thickest part of the meat, about 12 to 14 minutes.

In the skillet the pork was browned in, add the broth and bring to a boil, scraping up any browned bits on the bottom. Reduce by half and stir in the dijon, remaining garlic oil, and season with salt and pepper. Slice the pork and serve with vegetables, sprinkled with the crispy garlic and parsley, and drizzle with the sauce.

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