Description
This creamy mushroom pork tenderloin recipe features tender pork medallions seared to perfection and simmered in a luscious sauce made with sautéed cremini mushrooms, garlic, Dijon mustard, and a touch of cream. It’s a comforting main course that’s quick and easy to prepare, ideal for a flavorful weeknight dinner.
Ingredients
Scale
Pork and Seasoning
- 1 pound pork tenderloin
- Salt & pepper to taste
Cooking Fats
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
Mushroom Sauce
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon Italian seasoning or Herbs de Provence
- 1/4 cup chicken or beef broth or dry white wine/sherry
- 3/4 cup heavy whipping cream
Instructions
- Prepare the Pork: Trim any excess fat and the silver skin from the pork tenderloin. Cut into 1-inch thick medallions and season each piece with salt and pepper.
- Heat the Pan: Add olive oil and 1 tablespoon of butter to a skillet over medium-high heat. Allow the pan to warm for a few minutes before cooking.
- Sear the Pork: Place pork medallions in the hot skillet and sear for 3 minutes on each side until browned. Transfer cooked pork to a plate and set aside.
- Sauté Mushrooms: Add remaining 2 tablespoons butter to the skillet. Once melted, add sliced cremini mushrooms and cook for 5 to 6 minutes, stirring occasionally, until the mushrooms release their moisture and it evaporates.
- Add Flavorings: Stir in minced garlic, Dijon mustard, Italian seasoning, and broth or wine. Let the mixture bubble for about one minute to combine flavors.
- Add Cream: Pour in the heavy whipping cream and simmer for one minute to thicken the sauce slightly.
- Finish Cooking Pork: Return pork medallions to the pan with the sauce. Cook for 3 to 5 minutes more until the pork is cooked through and the sauce has reduced to a creamy consistency. Adjust heat as necessary to prevent boiling.
- Season and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately while hot and creamy.
Notes
- Use a cast iron or heavy-bottom skillet for even heat distribution and better searing.
- Substitute heavy cream with half-and-half for a lighter sauce but note the sauce may be less thick.
- Dry white wine or sherry adds great depth of flavor; chicken or beef broth can be used as a non-alcoholic alternative.
- Allow pork medallions to rest a few minutes after cooking for juicier results.
- Serving suggestions include mashed potatoes, buttered noodles, or steamed vegetables to complement the creamy mushroom sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 110 mg
