My favorite kinds of dinners are the ones that are easy and affordable yet taste like a million bucks. Enter Pork Tenderloin with Creamy Mushroom Sauce. Quick enough for a weeknight yet fancy enough for date night this pork tenderloin is a meal fit for any occasion and is ready in under 30 minutes.
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Pork Tenderloin vs. Pork Loin
While the names are similar and they come from the same animal pork loin and pork tenderloin are not the same thing. Pork loin comes from the back of the pig and is a long thick cut most commonly used for pork chops. Other names for pork loin include center cut pork roast and pork loin center cut.
The tenderloin is a small thin cut that runs alongside the pork loin. Pork tenderloins are also known as pork filet or pork tender (this is basically the porcine equivalent of filet mignon). Pork tenderloins are sold whole and weigh about one pound. Pork tenderloin can be cooked quickly, usually seared and roasted before being sliced into medallions.
Ingredients
- olive oil
- pork tenderloin
- garlic
- shallot
- cremini mushrooms
- white wine
- heavy cream
- thyme
- kosher salt
- pepper
Recipe Tips
- If the silverskin (a thick white band of connective tissue running down the side of your pork tenderloin) is present make sure to trim it off before slicing into medallions
- Use a large skillet to make this dish as overcrowding the pork medallions won’t allow them to brown as nicely during the initial cooking (I absolutely love this cast iron skillet and this stainless steel skillet).
- You can vary what mushrooms you use in this recipe. I use cremini since they are widely available but you can use white button mushrooms or a more unique mushroom like chanterelle or king trumpet.
- You can easily sub chicken broth for the white wine. Alternatively you can also use brandy, madeira, sherry or even whiskey for a different flavor.
What to serve with Pork Tenderloin with Creamy Mushroom Sauce
The sauce with this dish is delicious and you want something to go with it so you can eat every last drop. I usually make this with mashed potatoes (like my Instant Pot Garlic Mashed Potatoes) though egg noodles, rice or orzo would also be delicious.
How to Make Pork Tenderloin with Creamy Mushroom Sauce
Flatten pork medallions with the palm of your and season each side with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium heat. Add pork tenderloin medallions to the pan and cook for3 minutes on each side. Remove from pan and set aside. Add remaining 1 tbsp of olive oil, sliced mushrooms, shallot and garlic to the pan and saute for 5-6 minutes. Add in wine and cook for 1 minute. Add in heavy cream and thyme and cook for 2 minutes. Return pork medallions to the pan and cook for 4-5 minutes or until cream had reduced and thickened. Season with addition salt and pepper to taste and serve as desired.
If you like this pork tenderloin with creamy mushroom sauce be sure to take a look at some of my other recipes!
Pork Tenderloin with Bourbon Apples
Pork Tenderloin Stuffed with Goat Cheese and Leeks
Grilled Pork and Pineapple Tacos
Creamy Pasta with Asparagus and Mushrooms
Chicken with Rice, Leeks and Mushrooms
If you make this Pork Tenderloin with Creamy Mushroom Sauce please leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Pork Tenderloin with Creamy Mushroom Sauce
Equipment
- Large Skillet
Ingredients
- 2 tbsp olive oil, divided
- 1 pound pork tenderloin trimmed and sliced into 12 medallions
- 8 oz cremini mushrooms sliced
- 3 cloves garlic minced
- 1 shallot minced
- 1/4 cup white wine can also sub chicken broth, brandy or sherry
- 3/4 cup heavy cream
- 2 sprigs fresh thyme
- kosher salt to taste
- black pepper to taste
Instructions
- Flatten pork medallions with the palm of your and season each side with salt and pepper.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add pork tenderloin medallions to the pan and cook for 3 minutes on each side. Remove from pan and set aside.
- Add remaining 1 tbsp of olive oil, sliced mushrooms, shallots and garlic to the pan and saute for 5-6 minutes. Add in wine and cook for 1 minute.
- Add in heavy cream and thyme and cook for 2 minutes. Return pork medallions to the pan and cook for 4-5 minutes or until cream had reduced and thickened. Season with addition salt and pepper to taste and serve as desired.
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Adrienne Boswell says
This looks wonderful. It’s an excuse for me to get another pork tenderloin. I think it would be lovely with couscous and broccoli florets. Good eats! Thanks for posting this.
Adrienne Boswell says
For what it’s worth, you have an Instagram plugin error. After I posted a comment, I saw shortcode [instagram-feed showbutton=false showheader=false showfollow=false showbio=false cols=”5″ num=”5″] . Just thought you should know.
Kayla DiMaggio says
This pork tenderloin was so delicious! I loved how easy it was to make!
Liz says
This dish sounds delicious! I love a creamy sauce, especially with a pork tenderloin! I saved this recipe to give a try soon!
Allyssa says
Thank you so much for sharing this amazing pork tenderloin creamy mushroom sauce recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!