Pork Tenderloin In Creamy Mushroom Sauce
Published May 20, 2024
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Take humble pork tenderloin and turn it into a restaurant-quality dinner! This Pork Tenderloin In Creamy Mushroom Sauce is ready in 30 minutes, making it an easy and delicious dinner recipe to add to your rotation. Serve over pasta, mashed potatoes, or rice.
Are you tired of the same old dinner routine and looking for new ideas to make your meals more exciting? Look no further than this amazing pork tenderloin recipe with a homemade creamy mushroom sauce.
Made with the flavors of rich chicken broth, dried herbs, Dijon mustard, and heavy cream, the mushroom sauce is the ultimate comfort pairing for perfectly cooked pork tenderloin medallions, making for a satisfying main course.
You can serve this pork tenderloin in mushroom sauce with a variety of side dishes such as pasta, Buttermilk Mashed Potatoes, Garlic Herb Rice, or Sauteed Vegetables. And if you’re a fan of pork, be sure to check out Pan Seared Boneless Pork Chops, another wonderful recipe that’s easy enough for a weeknight.
Pork Tenderloin In Creamy Mushroom Sauce
I guarantee you will love this pork tenderloin recipe! After you make this recipe just once, you’ll be craving it until you make it again. Not only is it simple to prepare and cook, but it also tastes incredibly decadent.
The creamy sauce made with heavy cream has a bold, savory flavor, thanks to the sliced mushrooms, which take it to the next level. Its texture is luxuriously silky with a gravy consistency. Meanwhile, the easy pork medallions are a breeze to cook and turn out so tender and hearty.
This dinner is an easy recipe that’s perfect for any night of the week. But it can also serve as a sophisticated meal for a dinner party. It’s versatile and sure to please everyone at the table. I made this for dinner tonight and just knew I had to share it! It might just be my family’s new favorite pork recipe.
Ingredients Needed
This recipe is simple, but there are a few primary ingredients that are a must for it to turn out right!
Here are some notes on the primary ingredients:
- Pork: This recipe uses pork tenderloin that you can cut into slices, which makes the cooking process much faster. Make sure not to confuse it with pork loin which is a cut of meat that is different! I suggest buying one pound of tenderloin and slicing it yourself for freshness.
- Mushrooms: You will need baby bella mushrooms, which add an umami essence to the dish. However, you can use another type, such as white button or portabella mushrooms, as long as you slice them into bite-sized pieces.
- Cream and Broth: The sauce isn’t complete without the perfect balance of cream and broth! Both of these ingredients work together to create a nice blend of creamy and savory flavors to accompany the meat.
- Mustard: The small amount of mustard adds a subtle hint of sharpness, helping to balance the rich sauce and complement the juicy pork. If you didn’t know, pork and mustard are an amazing pair!
For this pork tenderloin with mushrooms, you will need some other ingredients, too, such as salt and pepper and herbs. Check out the recipe card below to see the full list of ingredients and their measurements.
Recipe Variations
- Serve it with pasta: Toss the meat and sauce with cooked pasta for a delicious, comforting dinner! All you need to do is prepare the pasta according to the package directions and have it ready to toss. You can also serve the saucy pork on a bed of noodles instead.
- Make it cheesy: You can include cheese in the sauce if you wish. For example, mix in some parmesan or mozzarella towards the end of cooking, stirring to incorporate it before serving. You can also sprinkle the parmesan on as a nice garnish.
- Different herbs: Pork tastes delicious when paired with a variety of herbs. Some other excellent choices for the sauce are fresh tarragon or sage.
- Make it extra creamy: To amplify the creaminess and richness, add a couple of spoonfuls of sour cream to the sauce just before taking it off the heat!
- Pesto cream sauce recipe: Make pork tenderloin in pesto cream sauce. To do so, follow the recipe to a tee but also mix in some basil pesto, which gives the sauce a gorgeous pale green color and adds earthiness.
Substitutions
- Broth: You can use other types of broth if you wish, such as beef or vegetable broth. You can also use dry white wine here.
- Oil: If you don’t have olive oil, use another neutral oil, such as canola, vegetable, or corn oil.
- Mustard: If you don’t have Dijon, try swapping it for another mustard like stone ground mustard, spicy brown, honey mustard or dry mustard powder.
- Herbs: Substitute the dried herbs for fresh. If using fresh thyme or basil, remember to use slightly more since their flavor isn’t as concentrated as dried herbs!
How To Make Pork Tenderloin Smothered in a Creamy Mushroom Sauce
- Slice and season pork tenderloin. Before you make this pork and mushroom recipe, Bring the pork to room temperature. Trim any excess fat from the pork, cut the meat into round slices, and season it.
Make sure to cut the pork medallions into even slices to ensure that they all cook at the same rate.
2. Sear the pork slices. Heat up oil in a skillet over medium-high heat until it shimmers. Sear the pork for about 3 minutes per side, then remove it from the skillet.
3. Sauté the mushrooms. Melt butter and sauté mushrooms until soft in the same large skillet.
4. Make the sauce: Add the minced garlic, let the flavors bloom, then add the herbs and mustard. Stir in chicken broth and bring to a simmer. Return the pork slices and add heavy cream. Cook until the sauce thickens and the pork is done.
The sauce thickens with time; no flour is needed. If it seems thin, it probably needs about 2 minutes longer to simmer and reduce! It will become close to a gravy consistency.
Tips For Perfect Pork Tenderloin In Creamy Mushroom Sauce
- Be careful not to overcook the pork otherwise, it might be leathery and overly chewy. It is best to follow the recipe as written and use a thermometer to examine its temperature. Once it reaches 145° degrees Fahrenheit, it is ready, but you can cook it to medium (150-155°) or medium-well (155-160°). Be careful not to let it pass 160°, even if you want it well-done since it will carry over cook.
- If you desire thinner slices of meat, you can use a meat mallet. After cutting the pork, use the meat mallet to pound them into ½ inch slices. Keep in mind that thinner slices will cook faster.
- For best results, allow the pork to rest for a few minutes before enjoying it. This will give you the best texture and juiciness.
- Store any leftover pork and sauce in an airtight container. I suggest reheating this meal low and slow in the oven to retain the pork’s juices and nice texture. You can transfer everything to a baking dish, cover it with foil, and heat it in a 275°F oven. Check on it after 10 minutes and cook longer if needed. You can also gently reheat it on the stovetop over medium heat. Avoid microwaving it!
Serving
This pork tenderloin with creamy sauce is delicious with a variety of sides! Here are some recipe ideas to pair with it:
More Pork Recipes
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Pork Tenderloin In Creamy Mushroom Sauce
Ingredients
- 1 pound pork tenderloin cut into medallions
- ½ teaspoon salt
- â…› teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 8 ounces baby bella mushrooms sliced
- 4 cloves garlic minced
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 1 teaspoon Dijon mustard
- ½ cup chicken broth sub with beef broth, or dry white wine
- 1 cup heavy cream also known as whipping cream
- Minced fresh parsley for garnish, optional
Instructions
- Bring the pork to room temperature for 30 minutes to an hour before cooking. Trim any excess fat on the pork and cut the meat into 1-inch round slices. Season the pork with salt, pepper, onion powder, and garlic powder.
- Place a 12-inch skillet on medium-high heat. Add the olive oil and heat up until shimmering. Add the seasoned pork and cook for 3 minutes per side. Remove the pork from the skillet.
- To the same skillet, add the butter and let it melt, then add the mushrooms and sauté until softened. About 3 to 5 minutes.
- Add the minced garlic and stir to let the flavors bloom. About 10 seconds.
- Add the dried basil and dried thyme and stir to combine. Add the Dijon mustard, pour in the chicken broth, stir, and bring to a simmer. Add the cooked slices of pork and the heavy cream. Let everything cook until the sauce is reduced and the pork is cooked to the desired doneness. About 5 minutes. The FDA recommends cooking pork to an internal temperature of 145℉.
- Taste and adjust the seasoning with more salt or pepper if needed. Garnish with fresh minced parsley if desired and serve warm with your favorite sides.
Notes
- Be careful not to overcook the pork otherwise, it might be leathery and overly chewy. It is best to follow the recipe as written and use a thermometer to examine its temperature. Once it reaches 145° degrees Fahrenheit, it is ready, but you can cook it to medium (150-155°) or medium-well (155-160°). Be careful not to let it pass 160°, even if you want it well-done since it will carry over cook.
- If you desire thinner slices of meat, you can use a meat mallet. After cutting the pork, use the meat mallet to pound them into ½ inch slices. Keep in mind that thinner slices will cook faster.
- For best results, allow the pork to rest for a few minutes before enjoying it. This will give you the best texture and juiciness.
- Store any leftover pork and sauce in an airtight container. I suggest reheating this meal low and slow in the oven to retain the pork’s juices and nice texture. You can transfer everything to a baking dish, cover it with foil, and heat it in a 275°F oven. Check on it after 10 minutes and cook longer if needed. You can also gently reheat it on the stovetop over medium heat. Avoid microwaving it!
