Pork Tenderloin with Mushroom Gravy | THM: FP

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This pork tenderloin with mushroom gravy is, hands down, my favorite Trim Healthy Mama-friendly Fuel Pull dinner. It tastes like something you’d enjoy at a wedding or restaurant. Your family will never believe this high-protein main dish is low in both fat and carbs!

To keep this meal a Fuel Pull, you could serve it with steamed, non-starchy vegetables, such as green beans or broccoli. Or, if you’d like an S meal, you could coat those non-starchy vegetables in a buttery, cheesy sauce. For an E meal, serve the pork tenderloin with mushroom gravy over brown rice and pair with a side of carrots or a sweet potato.

The no-fail trick to keeping lean meats tender and juicy without brining or coating in additional fat, is to cook your meat on stoneware! I’ve been doing this for the last nine years with the same stone bar pan (stone and cast iron are the only types of kitchenware that get better with age, so they’re an excellent investment!) and chicken breasts and tenderloin turn out succulent every time.

The whole dish is made without any special ingredients, using things you probably already have on hand (except for the tenderloin, perhaps):

Yield: 4 servings

Pork Tenderloin with Mushroom Gravy | THM: FP

Pork Tenderloin with Mushroom Gravy | THM: FP

Hands down, this is my favorite Trim Healthy Mama-friendly Fuel Pull main dish. A flavorful mushroom sauce dresses up a juicy tenderloin.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 1lb pork tenderloin
  • 1/4 tsp sea salt
  • 1/4 tsp ground pepper
  • 1 Tbsp butter
  • 1/2 Tbsp butter
  • 1 small onion, finely chopped
  • 2 cups cremini mushrooms, sliced
  • 1/4 tsp dried thyme
  • salt and pepper to taste
  • 1 1/4 cup chicken broth
  • 3 Tbsp fresh parsley, finely chopped
  • 1 tsp xanthan gum


  1. Sprinkle tenderloin with salt and pepper. Brown in butter over medium-high heat in skillet. Transfer to stone bar pan or a foil-lined rimmed baking sheet. Roast at 400 F for 18-20 minutes, or until juices run clear. Let tenderloin rest for 5 minutes before slicing.
  2. In the mean time, make the gravy by heating 1/2 tablespoon of butter in the same skillet with other drippings. Saute onions until soft. Add mushrooms, thyme, salt, and pepper, and saute until mushrooms are golden. Pour in chicken broth, stirring to scrape up any brown bits. Cook for 5 minutes. Whisk in any additional juices from the cooked tenderloin, parsley, and xanthan gum, until xanthan gum is completely dissolved and sauce is thickened to desired consistency. Pour over tenderloin slices and serve immediately.


Serve with a non-starchy vegetable (like green beans) to keep in Fuel Pull mode, or serve with a sweet potato for an E.

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16 thoughts on “Pork Tenderloin with Mushroom Gravy | THM: FP”

  1. I finally got around to trying this. Yum!

    I’m thankful I met you in honeschool/Christian blog land, and I’m also living your recipes. They make THM much more doable in my house.

    • Them: Use stoneware…
      Me: Crap!
      Them: …or foil…
      Me: Yes!!!

      Worked out great! My wife and I are new to THM, and after a week we’re already down SEVERAL lbs. and we’re feeling GREAT!

      Today, my wife had some time together with friends, and on her way out the door she says, “Honey, could you do something with that pork loin for lunch?” (I am quite handy in the kitchen, but this was my first on-purpose THM meal.) “Sure thing, babe!” Your’s was the first recipe I saw, and it was sent from Heaven.
      Easy! Went well! Had to go buy some Xantham Gum…after learning what it was! Wife loved it! Daddy wins!!!! Woo-hoo!!!

      Another crisis averted.

  2. I’m not experienced with cooking with mushrooms. Are there any mushrooms other than cremini that would work? Are there any types of mushrooms that would not work and should be voided?

  3. My husband does not like “those thickeners” (xanthan gum and glucomannan) and can detect them in any recipe. Could any other thickener work? Oat flour? Pureed cauliflower? This recipe looks SO good, and I would love to try it.

  4. This is an easy yet fabulous recipe. It will be my go to in the future. The first time I’ve made gravy that didn’t taste like bad tap water. So much flavour! Thank you!


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