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Weeknight • Pork

Creamy Pork Tenderloin with Mushrooms

Quick-seared pork tenderloin smothered in a rich, creamy mushroom sauce. Elegant yet simple!

Prep
10 min
Cook
25 min
Servings
4
Level
Weeknight
Creamy Pork Tenderloin with Mushrooms

This dish looks impressive but is incredibly simple to make, perfect for a weeknight dinner that feels like a special occasion. Juicy pork tenderloin is seared to perfection, then nestled in a dreamy, savory mushroom cream sauce that you'll want to spoon over everything!

Ingredients

Yield: 4 servings

Main

  • 1 lb pork tenderloin, sliced into 1-inch thick medallions
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 8 oz cremini mushrooms, sliced
  • 1/2 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tbsp Dijon mustard
  • 1 tbsp chopped fresh parsley
  • Salt and black pepper to taste

Preparation

  1. Step 1

    Pat pork medallions dry with paper towels. Season generously with salt and pepper on both sides.

  2. Step 2

    Heat olive oil in a large skillet over medium-high heat. Sear pork medallions for 2-3 minutes per side, until golden brown and cooked through (internal temperature 145°F/63°C). Remove pork from skillet and set aside on a plate, loosely tented with foil.

  3. Step 3

    Add butter to the same skillet. Once melted, add sliced mushrooms and chopped onion. Sauté over medium heat until mushrooms are browned and onions are softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.

  4. Step 4

    Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, allowing the liquid to reduce slightly.

  5. Step 5

    Stir in heavy cream and Dijon mustard. Bring to a gentle simmer and cook for another 2-3 minutes, until the sauce thickens slightly. Taste and season with salt and pepper as needed.

  6. Step 6

    Return the pork medallions to the skillet, spooning the creamy mushroom sauce over them. Garnish with fresh parsley and serve immediately with rice, pasta, or mashed potatoes.

Tips

  • Don't overcrowd the pan when searing the pork; cook in batches if necessary to ensure a good sear.
  • For a lighter sauce, you can use half-and-half instead of heavy cream, though the sauce won't be as rich.
  • Try adding a splash of white wine to deglaze the pan after cooking the mushrooms for an extra layer of flavor.

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