Pork Tenderloin In Creamy Mushroom Sauce

Cooked pork tenderloin in a creamy sauce with mushrooms.

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Pork Tenderloin In Creamy Mushroom Sauce

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 dinner recipe to add to your rotation. Serve over pasta, mashed potatoes, or rice.

Prep Time10

Cook Time20

Course: Dinner

Cuisine: Western

Servings: servings

Author: Precious

Ingredients

1 pound pork tenderloin cut into medallions
½ teaspoon salt
⅛ 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!

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