Description
A delicious and creamy mushroom pork tenderloin recipe featuring tender pork medallions cooked in a luxurious garlic and herb cream sauce with sautéed cremini mushrooms.
Ingredients
Scale
Pork Tenderloin
- 1 pound pork tenderloin
- Salt & pepper to taste
- 1 tablespoon olive oil
- 3 tablespoons butter divided
Sauce & Mushrooms
- 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 or sherry
- 3/4 cup heavy or whipping cream
Instructions
- Prepare the Pork: Trim any excess fat and the silver skin from the pork tenderloin and slice it into 1-inch thick medallions. Season each medallion generously with salt and pepper.
- Heat the Pan: Add olive oil and 1 tablespoon butter to a skillet over medium-high heat. Allow the pan to warm up for a few minutes to get hot.
- Sear the Pork: Place the pork medallions in the skillet and sear for 3 minutes on each side until nicely browned. Remove the pork from the skillet and transfer to a plate.
- Sauté the Mushrooms: Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the sliced mushrooms and cook for 5 to 6 minutes, stirring occasionally, until the mushrooms release their moisture and it evaporates.
- Add Aromatics and Seasonings: Stir in minced garlic, Dijon mustard, Italian seasoning, and broth or wine. Let the mixture bubble gently for about 1 minute to blend the flavors.
- Incorporate Cream: Pour in the heavy cream and allow the sauce to bubble for another minute until it starts to thicken slightly.
- Finish Cooking the Pork: Return the pork medallions to the skillet with the sauce. Cook for an additional 3 to 5 minutes, turning the pork as needed, until the pork is cooked through and the sauce is slightly reduced. Reduce heat if the sauce boils too vigorously.
- Season and Serve: Taste and adjust seasoning with extra salt and pepper if needed. Serve the creamy mushroom pork medallions immediately, spooning sauce over the top.
Notes
- Make sure to trim the silver skin carefully from the pork to avoid tough bites.
- Using a dry white wine instead of broth adds a nice depth of flavor to the sauce.
- For a lighter version, substitute heavy cream with half-and-half or a lactose-free cream alternative.
- Let the pork rest for a few minutes after cooking for juicier medallions.
- Serve with mashed potatoes, rice, or crusty bread to enjoy the creamy sauce fully.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 120 mg
