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Perfect Pork Tenderloins with Wild Rice and Mushrooms

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Juicy, golden-seared pork tenderloins served over nutty wild rice and buttery mushrooms make this easy dinner recipe a comforting, crowd-pleasing meal. Ready in under an hour, it’s perfect for family gatherings or cozy weeknights.

Ingredients

Scale
  • 2 pork tenderloins (about 1 lb each), trimmed of silver skin
  • 2 tablespoons olive oil (for searing)
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon Dijon mustard (optional, for flavor and crust)
  • 1 cup wild rice blend
  • 2 1/4 cups low-sodium chicken broth (or vegetable broth)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 12 oz cremini or white mushrooms, cleaned and sliced
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
  • Salt and pepper, to taste
  • 2 tablespoons chopped fresh parsley
  • Fresh thyme sprigs (optional garnish)
  • Lemon wedges (optional garnish)
  • Grated Parmesan cheese (optional garnish)

Instructions

  1. Pat pork tenderloins dry and trim any silver skin or excess fat.
  2. Rub each tenderloin with 1 tablespoon olive oil, then season with salt, pepper, thyme, garlic powder, and smoked paprika. Brush with Dijon mustard if desired.
  3. In a medium saucepan, combine wild rice blend and chicken broth. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 40-45 minutes until rice is tender and liquid is absorbed. Fluff with a fork and keep covered.
  4. Preheat oven to 400°F (200°C).
  5. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear pork tenderloins for 2-3 minutes per side (8-10 minutes total) until browned.
  6. Transfer skillet to oven (or move pork to a baking sheet) and roast for 12-15 minutes, until internal temperature reaches 145°F. Rest pork, tented with foil, for 5-10 minutes.
  7. While pork roasts, melt butter and olive oil in a large skillet over medium heat. Add mushrooms and a pinch of salt; cook 5-7 minutes until golden and liquid evaporates.
  8. Add onion and cook 3-4 minutes until softened. Stir in garlic and thyme, cooking 1 minute more. Season with salt and pepper.
  9. Stir cooked mushrooms and onions into wild rice. Add chopped parsley and keep warm.
  10. Slice pork into 1/2-inch medallions. Serve over wild rice and mushrooms, garnished with parsley, thyme, lemon wedges, or Parmesan as desired.

Notes

Let pork rest after roasting for maximum juiciness. Use a meat thermometer to avoid overcooking. Substitute wild rice with brown rice if needed, adjusting liquid and time. For dairy-free, use olive oil instead of butter. Mushrooms can be swapped for other veggies. Leftovers keep well and flavors improve overnight.

Nutrition

Keywords: pork tenderloin, wild rice, mushrooms, easy dinner, gluten-free, comfort food, oven roasted, family meal, healthy, weeknight

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