Rosemary Tenderloin with Mushroom Cream Sauce


40 mins

Total Time


Serving Size

For an elegant dinner experience, savor our Rosemary Tenderloin with Mushroom Cream Sauce. Juicy tenderloin steaks are seared to perfection and served with a luscious mushroom cream sauce, elevated with a touch of rosemary and Williams Country Gravy.


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.

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