I rarely eat pork, but enjoy it once in a while. What is fun is experimenting when I cook and throwing things together. Of course, I’m all for following a recipe but I also like to come up with my own. I later found out that the recipe I “threw together” is already a recipe. Originally, I planned to get steak but noticed the prices were too high. I’m always looking for a bargain, and although I’m not a huge pork fan because it’s high in fat, it was on sale. So, I went ahead and bought it anyway. Hey, this mama love sales. This is what drove me to buy it in the first place.
In my opinion, anything in moderation is just fine.
Pork tenderloin smothered and marinated in mushroom sauce is tasty when cooked slowly and it’s an easy recipe. Choose the low sodium mushroom soup as the mushroom sauce because it marinate and goes on like gravy. The dish is best slowly cooked and baked in the oven for 1.5 hours at 350 degrees.
Pork in Mushroom Sauce
Serving For 2-3 Adults
- At least 1 lb of pork tenderloin
- I got 1.72 lb for $6.86. This fed my husband and I for 1 night, plus we had left overs for a 3rd person.
- 2 Broccoli bushels
- More if you are going to serve 3 adults.
- 2 cans of 50% reduced sodium Cream of Mushroom condensed soup from Vons generic brand Signature Kitchens
- 5 oz of sliced mushrooms (canned, bottled, or fresh.) I used Green Giant, tried to find generic but didn’t find it at the specific location I went to.
- Red Mill’s Red Bulbur whole grain 28 oz bag.
5 Super Easy Cooking Steps
- Get to the Red Mill’s Red Bulbur first, rinse half the bag in to a rice cooker with water. Add water in the same exact way you would if making white steamed rice (sticky rice). There should be about a half an inch of water above the Bulbur. Turn on the rice cooker and let the Bulbur begin cooking. Next, the pork will be the easiest part to make.
- Spray a baking pan with fat-free spray that will reduce chances of the pork sticking to the pan. Smother the pork with both cans of 50% reduced sodium Cream of Mushroom condensed soup. Don’t water the soup down, it’s best thick and gravy-like.
- Flip both sides over, make sure the pork tenderloin is drenched in the mushroom soup, it should be. Then, add the entire 4.5 oz of mushrooms on top of the pork meat.
- Put the broccoli stalk on the cooking pan with the pork and mushroom sauce/soup.
- Cover it all with aluminum foil.Set the oven timer for 1.5 hours and bake at 350 degrees.
Optional Seasoning To Add
I added 2 tablespoons of Bragg Liquid Aminos and a dash of mushroom flavored soy sauce. Don’t overdo on the Bragg Liquid Aminos and mushroom soy sauce because they’re both high in sodium. I just added a little for more flavoring.
The results were better than expected. The pork was succulent, extremely tender, juicy, and so full of flavor. There should be enough mushroom broth to pour on to your Bulbur, which matches perfectly with the pork mushroom dish. The broccoli should also be tasty and enhanced by the mushroom broth.
Happy Cooking!
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