Rosemary Tenderloin with Mushroom Cream Sauce


40 mins

Total Time


Serving Size

Take a traditional Mexican recipe and give it a Williams twist by enliving with any of our many Taco Seasonings. Zest it up by adding any fresh garnish such as cilantro, jalapeno, or even queso.


1 1/2 tsp dried rosemary leaves, crushed, divided
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
2 tbsp olive oil
1 1/2 to 2 lbs pork tenderloin
2 tbsp butter or margarine
1/2 cup chopped onion
1 cup sliced fresh mushrooms
1 pkg Williams Country Gravy Mix
1 can chicken broth (14.5 oz)
3/4 cup milk


For Pork Tenderloin: Combine 1 teaspoon dried rosemary, garlic powder, salt, pepper, and olive oil. Place pork tenderloins in roasting pan. Brush oil mixture over pork, turning to coat evenly. Roast at 425° F until meat thermometer registers 160° for medium (about 18 to 24 minutes per pound).

Meanwhile prepare mushroom cream sauce. Melt butter or margarine in a saucepan. Add onions and mushrooms and saute, stirring occasionally, until onions are tender. Stir in remaining ingredients including the 1/2 teaspoon of rosemary and cook, stirring constantly, until mixture thickens.

To serve, slice meat and serve with gravy.

Makes about 6 to 8 servings.