Creamy Mushroom Pork Tenderloin
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
412 kcal
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Course
Main Course
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Cuisine
American
Creamy Mushroom Pork Tenderloin
Description
This dish begins with pork tenderloin trimmed of silver skin and sliced into medallions, seasoned simply with salt and pepper. The pork is seared in a hot skillet with olive oil and butter to develop a browned exterior while retaining juiciness inside. After removing the pork, the pan is used to cook cremini mushrooms until their moisture evaporates, concentrating their earthy flavor.
Garlic, Dijon mustard, and Italian seasoning enrich the pan before adding chicken broth and heavy cream, creating a creamy sauce that is simmered briefly to thicken. The pork medallions are returned to the pan and cooked in the sauce until fully done and slightly thickened. Adjusting seasoning with extra salt and pepper ensures the flavors are balanced and pronounced.
This recipe yields a creamy meat dish suitable for plating alone or served alongside vegetables or starches. The melding of mushroom earthiness with creamy sauce complements the tender pork, making it a fulfilling meal.
Ingredients
- 1 pound pork tenderloin
- salt to taste
- black pepper to taste
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 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 broth or beef broth, or dry white or sherry wine
- 3/4 cup heavy cream aka whipping cream
Instructions
- Trim any excess fat and the silver skin (the tough part that may cover some of the tenderloin) and cut it into 1" thick medallions. Season each piece with salt & pepper.
- Add the oil and one tablespoon of the butter to a skillet over medium-high heat. Let the pan warm up for a few minutes.
- Sear the pork for 3 minutes/side then transfer it to a plate.
- Add in the remaining 2 tbsp butter and once it melts, add in the mushrooms and cook for 5-6 minutes, stirring occasionally, or until the water has been released and cooked off.
- Stir in the garlic, Dijon mustard, Italian seasoning, and chicken broth. Let it bubble for about a minute.
- Add in the cream and let it bubble for about a minute.
- Add the pork back into the pan and let it cook for another 3-5 minutes or until the pork has cooked through and the sauce has reduced/thickened a bit. You may need to turn the heat down a bit so it doesn't boil furiously.
- Season with extra salt & pepper as needed and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Calories | 412kcal | 21% |
| Carbohydrates | 4g | 1% |
| Protein | 26g | 52% |
| Fat | 33g | 51% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 157mg | 52% |
| Sodium | 215mg | 9% |
| Potassium | 722mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 918IU | 18% |
| Vitamin C | 2mg | 2% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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