This pork tenderloin recipe is made in partnership with Erath wines. Thank you for supporting the brands that support For the Love of Gourmet!
When it comes to the holidays, there are plenty of entertaining opportunities outside of a traditional turkey dinner, and it’s great to have a recipe on hand that’s elevated, but also easy to make and pairs with a delicious wine. This rosemary-crusted pork tenderloin with roasted root vegetables and garlic butter mushrooms is easy to make but tastes restaurant-quality. It’s ideal paired with the Oregon Pinot Noir from Erath Wines! In the instructions below, I’ll walk you through the timing of making everything in this recipe to make sure that you enjoy plenty of time with your guests and a class of wine yourself.
For this recipe, the first thing you’ll want to do is chop up your vegetables for roasting. You’ll want the rutabaga, parsnip, sweet potato, and carrots to all be roughly the same size. Line a rimmed baking sheet with parchment paper, drizzle with olive oil, and sprinkle with your garlic powder, salt, pepper, and fresh thyme. Throw these vegetables in the oven to get a jump start on roasted while you prep the pork tenderloin. For the pork tenderloin, rub it all over with olive oil then sprinkle with salt and freshly ground black pepper. Add on your chopped fresh rosemary and coat evenly on all sides. Add the pork tenderloin to the oven as well and be sure you set a timer to flip it halfway, then move onto your garlic butter mushrooms.
If you’re looking to do any prep work, you can certainly chop the vegetables a few hours in advance and even leave the prepared pork tenderloin in the refrigerator as well. For the garlic butter mushrooms, melt the butter in a large skillet while you mince the garlic and quarter the mushrooms. Add the garlic and mushrooms and cook until fragrant and browned. When the pork tenderloin reaches 145-160 degrees Fahenheit, remove it from the oven to rest. Check the vegetables and make sure they are tender as well. After resting for 10 minutes, slice the pork tenderloin. Serve it with the roasted vegetables and top with the garlic butter mushrooms and a glass of wine!
The Oregon Pinot Noir from Erath Wines is the perfect wine to pair with this meal. With aromas of plum and red cherry and tasting notes of pomegranate and cranberry, this is such a smooth and flavorful wine to enjoy a glass or two of as you enjoy this meal. With lots of herby flavor that’s balanced well by the subtle sweetness of the roasted vegetables and mushrooms as well as the lighter protein of pork tenderloin, the flavors all compliment each other well without any overpowering the other. This is a meal you will make again and again. Cozy, a little rustic, but elevated and delicious, it’s a perfect holiday recipe. To find your perfect Erath wine for the holidays, click here!
- 1 large sweet potato, peeled and chopped
- 1 parsnip, peeled and chopped
- 2-3 carrots, peeled and chopped
- 1 rutabaga, peeled and chopped
- 3 tbsp. olive oil
- 1½ tsp. salt
- 2 tsp. chopped fresh thyme
- Freshly ground black pepper
- 3 tbsp. olive oil
- 2 tbsp. chopped fresh rosemary
- 2 tsp. salt
- Freshly ground black pepper
- 3 tbsp. butter
- 12 oz. baby portabella mushrooms, quartered
- 3-4 garlic cloves
- ½ tsp. salt
- Preheat oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and place all the vegetables on it. Drizzle with olive oil, then sprinkle with salt and fresh thyme and season generously with freshly ground black pepper. If using pre-ground black pepper, use half a teaspoon. Place the pan in the oven.
- Prep the pork tenderloin. Drizzle with olive oil and season with salt, pepper, and rosemary. Use your hands to evenly coat and place in a baking dish. Place in the oven and roast for 25 minutes, flipping over halfway in between. While you're flipping the pork tenderloin, you can also use a spatula to move the roasted vegetables around to ensure they are cooking evenly. When the internal temperature of the pork tenderloin is between 145 and 160 degrees Fahrenheit, remove it from the oven. When the roasted vegetables are tender, remove them from the oven as well.
- While the pork tenderloin and vegetables are roasted, melt the butter for the mushrooms in a large skillet. Add the mushrooms and garlic and season with salt. Let the mushrooms cook until tender and garlic is fragrant.
- After resting for 10 minutes, slice the pork tenderloin. Serve alongside roasted vegetables and top with garlic butter mushrooms. Serve with a glass of wine and enjoy!
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[…] this recipe, I use about a pound of fresh mushrooms. You can easily double this recipe for a larger crowd though! I recommend buying your mushrooms in […]