Garlic Crusted Pork Tenderloin with Portabella Piccata Sauce

4 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 271.8
  • Total Fat: 12.7 g
  • Cholesterol: 75.4 mg
  • Sodium: 492.0 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 1.5 g
  • Protein: 26.5 g

View full nutritional breakdown of Garlic Crusted Pork Tenderloin with Portabella Piccata Sauce calories by ingredient


Delicious & easy! Tastes like like one from Bonefish Restaurant! Delicious & easy! Tastes like like one from Bonefish Restaurant!
Number of Servings: 5


    1 pork tenderloin
    1/4 cup breadcrumbs
    1/4 cup skim milk
    1 tsp minced garlic
    1 6oz pkg of baby portabella mushrooms, sliced thick
    1 medium tomato, seeded and chopped
    2 TBL butter
    2 cloves garlic, minced
    1 TBL olive oil
    3 TBL white flour
    1 14oz low sodium chicken broth
    1 TBL fresh lemon juice
    2 TBL capers with juice
    2 TBL fresh parsley, chopped


Cut tenderloin into five 2-3" pieces, then pound to 3/4" thickness, season with salt & pepper. Combine breadcrumbs and 1 tsp minced garlic. Dip tenderloin pieces in milk then dredge in breadcrumb mixture until lightly coated on each side (do not over coat). Grill until medium rare/medium, flipping once. Remove from grill and let stand 5-7 minutes keeping warm and tenting loosely with foil.

At same time or prior to starting meat do the first 7 steps waiting for meat to be resting to complete steps 8-11.

1. In large saucepan saute garlic & mushrooms in butter until mushrooms are partially cooked but still firm.
2. Remove mushrooms from pan.
3. Add olive oil and flour making a paste.
4. Cook, stirring until golden brown.
5. Add chicken broth a little at a time until well blended.
6. Add lemon juice.
7. Stir over medium heat until thickened.

When meat is resting complete the following steps:
8. Add mushrooms back in to sauce and heat through (2-3 minutes).
9. Stir in capers & juice, warm through (1-2 minutes).
10. At the last minute add tomatoes and parsley until they are warmed through (1-2 minutes).
11. Serve over pork tenderloin.

Makes 4 servings.

Serve with garlic mashed potatoes.

Number of Servings: 5

Recipe submitted by SparkPeople user JILLYBEANS632.

Member Ratings For This Recipe

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    The flavors were nice but I did not care for the texture of the meal. Next time I will leave out the flour and breading and just enjoy the flavors. - 12/11/08

  • no profile photo

    Very Good
    This was a VERY GOOD recipe.
    Even my husband enjoyed it.

    It was easy but lengthy, but worth it in the end.
    - 12/1/08

  • no profile photo

    One of our favorites!! - 8/4/08

  • no profile photo

    This is the BEST meal from Bonefish I've ever had! This is my favorite food and now my mom and I can make it from the comfort of our own home! I can't wait to try it! Thank you!! - 7/2/08