Creamy Balsamic Pork Tenderloin
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Total Time
25 mins
-
Servings
4
-
Calories
462 kcal
-
Course
Main Course
-
Cuisine
American
Creamy Balsamic Pork Tenderloin
Description
Starting with well-seasoned pork tenderloin medallions dredged in flour, the pork is pan-seared in butter and olive oil to develop a browned exterior while remaining moist inside. The mushrooms are sautéed in the same pan, where they release their moisture and absorb flavors. Adding chicken broth, balsamic vinegar, and Italian seasoning deglazes the pan and builds a complex, tangy, and herbal base for the sauce.
Heavy cream is incorporated last along with returning the pork medallions to the skillet, allowing the sauce to simmer and thicken while the pork finishes cooking. This technique ensures the pork is tender and the sauce coats each piece with a creamy consistency and balanced flavor.
This dish is well suited for serving alongside neutral starches such as rice, mashed potatoes, or pasta, which soak up the sauce. The balsamic vinegar adds mild acidity complementing the richness of cream and mushrooms.
Chicken broth may be substituted partially or fully with dry white wine for added depth. Adjust seasoning to taste before serving.
Ingredients
- 1 pound pork tenderloin
- salt
- black pepper
- 1/4 teaspoon garlic powder
- flour for dredging
- 2 tablespoons butter divided
- 1 tablespoon olive oil
- 12 ounces portobello mushrooms sliced (I used baby bellas)
- 1/2 cup chicken broth
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon Italian seasoning
- 1 cup heavy cream aka whipping cream
Instructions
- Cut the pork into 1" medallions. Sprinkle them with salt & pepper and the garlic powder on both sides and coat each piece in flour.
- Add 1 tablespoon of the butter and the olive oil to a skillet over medium-high heat. Add the pork to the skillet once it's hot and cook for 3-4 minutes/side, then transfer to a plate.
- Add the remaining tablespoon of butter and the mushrooms to the pan. Sauté for about 5 minutes, stirring often.
- Add the chicken broth, balsamic vinegar, and Italian seasoning to the pan. Let it bubble for 2 minutes.
- Add in the cream and return the pork to the skillet. Reduce heat to medium and let the sauce simmer for another 5 minutes or until it thickens up a bit and the pork is fully cooked. Season with extra salt & pepper if needed.
Notes
- Dry white wine can replace some or all chicken broth for a different flavor note.
- This recipe is featured in the Salt & Lavender: Everyday Essentials cookbook, page 89.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 10g | 3% |
| Protein | 28g | 56% |
| Fat | 35g | 54% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 157mg | 52% |
| Sodium | 239mg | 10% |
| Potassium | 836mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1055IU | 21% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
