Grilled Pork Tenderloin with Mushrooms; the new bike

We went for 2 entire months without mushrooms during lock-down last spring.

To be honest, it wasn’t a problem (as far as I know) in the stores….. It was me being fussy about produce.

I was doing all the shopping online and picking it up at the drive-through. I didn’t trust the store shoppers with selecting fresh fruits and vegetables. That attitude may change if we have a second wave.

One of the things I missed was mushrooms.

I’m happy with a lot of frozen fruits and vegetables but not mushrooms.

And canned mushrooms? Shudder….

There is actually a large section of a wide variety of canned mushrooms in French supermarkets. After growing up picking them off pizzas and refusing to eat the eraser heads in Cream of Mushroom soup I didn’t realize that mushrooms had flavor and were not made of rubber until I tasted a fresh one.

Now I even like them raw.

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Grilled Pork Tenderloin with Mushrooms

You could also roast the pork in a 400F (200C) oven for 25 – 30 minutes.

  • Author: Katie
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Category: Pork
  • Method: Grilling


  • 14oz (400gr) pork tenderloin,
  • The rub:
  • 2 tbs whole grain mustard
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 2 tbs olive oil
  • The mushrooms
  • 4oz (120gr) mushrooms, cleaned, thickly sliced
  • 1 tbs whole grain mustard
  • 1/2 tsp lemon pepper
  • 1/2 tsp sumac
  • 1 clove garlic, minced
  • 1 tbs olive oil
  • 2 tbs fresh lemon juice


  • Mix mustard, paprika, cumin, and olive oil.
  • Spoon over pork, covering all sides.
  • Set aside for 10 minutes.
  • Cook on barbecue grill for 20 – 25 minutes, depending on size / thickness.
  • Turn occasionally to brown on all sides.
  • Remove and let rest for 5 minutes before slicing. Pork is best when slightly pink in the center.
  • The mushrooms:
  • Heat oil in a medium skillet.
  • Add garlic, lemon pepper, sumac, and mushrooms and sauté until mushrooms start to brown. 
  • Stir in mustard and lemon juice. 
  • Keep warm until needed.
  • When pork is sliced, spoon mushrooms over and serve. 


Substitute 1/4 tsp of pepper and 1 tbs lemon juice for the lemon pepper. 

Keywords: pork tenderloin, grilled pork

Grilled Pork Tenderloin with Mushrooms

There are a lot of bridges going over the canal we ride along. Some are for foot traffic, some for farm tractors and some for cars. Sometimes are path goes under the bridge and sometimes we have to ride up and over them.

Some are modern concrete bridges and some, like this one, are old wooden ones:

Mon mari now has his very own electric bike to help him with the ‘up and over’ bits.

Pretty, isn’t it?

I’m taking the self-righteous attitude of ‘I don’t need one. I get more exercise without one’.

We’ll see how long that lasts….

8 thoughts on “Grilled Pork Tenderloin with Mushrooms; the new bike”

  1. I shudder with you on canned mushrooms although I must admit I ate them in my childhood. I love fresh. And pork tenderloin in all it’s guises is what I consider an easy fabulous meal.
    LOVE the canals of France. That’s a great photo!

  2. I keep trying to convince hubs to get something electric for his mile walk to his department now. GM only has one door open on his building and of course, it’s all the way across campus from his department. If he wasn’t getting both cortisone and ‘chicken’ shots in his knee, the walk wouldn’t be bad. He has no place to store it overnight though and so far, everything I’ve looked at has been pretty hefty so…

    We Love pork tenderloin. This is a good recipe for my box. Tomorrow, we’re going to try chicken thighs wrapped in bacon on the smoker.

    I keep a can of mushrooms in the pantry at all times. While they’re not my favorite, they’re fine on the frozen pizza I keep around as well for that one night when I have nothing else. I agree though with the fresh veggies and someone else shopping for them for me. I got lucky once or twice, they shopper actually pulled what she’d have bought for her own family, but overall, the shoppers just grabbed whatever and so I gave up.

    • you can get collapsible electric bikes – which is a great idea but with a pretty hefty price tag. The one the hubs was borrowing was too heavy to put on the bike rack, the one he bought, which was more expensive, is much lighter and he can lift it up to get it on the rack. He has to lift it over his head and has a bad shoulder
      I think a lot of the ‘shoppers’ here still live at home so don’t cook themselves, Makes a difference in choosing veggies.

  3. Love the bike! I always stock up on a large jar of dried mushrooms when in Paris at G Detou. They are so handy to have in the cupboard! They rehydrate easily, or just toss in as is to a soup.

    • I used to get dried mushrooms but I don’t see them here. Next time I go to one of the fancier stores I’ll look. And I would guess the Asian market will have them. Thanks – I’d forgotten.

  4. This looks grea! but could I substitute chicken for the pork. I’m not a pork eater. My husband is thinking about purchasing an electric bike for me so I could keep up with him on bike trails! I hope your husband enjoys his.

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