Serve this ultimate pork tenderloin dish with homemade mashed potatoes so you can enjoy every drop of the beer-flavored onion and mushroom gravy.
- 2 cups all-purpose flour
- 2 (1 pound) pork tenderloins
- 1 pinch salt and ground black pepper to taste
- 4 tablespoons vegetable oil
- 1 white onion, chopped
- 2 (4.5 ounce) jars sliced mushrooms, drained
- 1 (12 fluid ounce) can or bottle domestic beer
- 2 (1 ounce) packages dry onion soup mix
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour flour onto a work surface. Rinse pork tenderloins, pat dry, and then dredge in flour. Shake off excess flour and season with salt and pepper; some flour may remain.
- Heat oil in a large skillet over medium heat. Add pork to the hot oil and cook until well-browned, 2 to 3 minutes per side. Transfer to a medium baking dish leaving any oil and drippings in the skillet.
- Add onion to the pan drippings and cook over medium-low heat for 5 minutes. Add mushrooms and saute until onion is translucent and cooked, about 5 minutes. Pour the onion-mushroom mixture over the pork.
- Whisk beer and soup mix together in a bowl until well blended. Pour beer mixture into the baking dish, making sure that it both covers and surrounds the pork, mushrooms, and onions. Cover tightly with aluminum foil.
- Bake in the preheated oven until pork is slightly pink in the center and gravy is bubbling, about 1 hour. Remove from the oven and set aside, still covered, to allow it to cook a little bit longer outside of the oven, about 10 minutes longer. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).