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This easy creamy mushroom pork tenderloin recipe has melt-in-your-mouth pork medallions smothered in a creamy garlic mushroom sauce! It’s a 30-minute meal.
Try my Creamy Spinach Mushroom Pork Chops or this Creamy Mushroom Chicken next.
Why you’ll love it
This recipe is crazy good… and super simple. I just love pork tenderloin. It’s totally underrated. Many people prefer chicken over pork, but this one might change your mind. Pork is flavorful (but still fairly mild), and did I mention so tender when cooked right?
This is another weeknight wonder that’s tasty enough to serve for a more special occasion. All you need is 30 minutes for this easy pork recipe to be on your table. It’s possibly my favorite sauce for pork tenderloin! Cream, garlic, and mushrooms. Say no more.
What you’ll need
- Pork tenderloin – do not confuse pork loin with pork tenderloin. They’re two separate cuts of meat. Tenderloins tend to be smaller (usually between 1-3 pounds). Loins take longer to cook.
- Olive oil and butter – for sautéing
- Mushrooms – I chose cremini/baby bellas
- Garlic – a classic aromatic. Use even more than suggested if you’re a garlic lover.
- Dijon mustard – it’s a tried and true ingredient to add to sauces to help build layers of flavor so it’s not just a one-dimensional cream sauce. Don’t skip it!
- Italian seasoning – it’s a versatile blend of dried herbs that I use in many recipes to amp up the flavor and comes in one jar
- Broth – chicken or beef broth or dry white wine creates another savory dimension in the sauce
- Heavy cream – to make the sauce luscious
Pro tip
I suggest in the recipe card to use a dry white wine instead of broth if you wish (e.g. pinot grigio or sauvignon blanc) or sherry, but marsala would work. Even red wine should be fine if you happen to have a bottle open!
How to make mushroom pork tenderloin
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Prep and cut the tenderloin into rounds. Season them with salt & pepper. Let the oil and a third of the butter heat up in a skillet. Sear the pork on both sides, then transfer to a plate.
Add the remaining butter to the skillet and let it melt. Sauté the mushrooms until the water has been cooked off, stirring every so often. Stir in the mustard, broth or wine, garlic, and Italian seasoning. Let it bubble gently for a minute.
Stir in the cream, and return the pork to the pan after a minute. Finish cooking the meat to 145F. Taste, and season with extra salt & pepper if needed.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I love my cooking tongs. They’re great for quickly turning meat when you’re searing it.
- I recommend this trusty (and very affordable) 10.25″ Lodge cast iron pan, and here’s my Le Creuset skillet.
- Cooking pork tenderloin is a fast process, so be sure not to overcook it. It’ll be dry and leathery. Pork farming practices have changed, and pork is now safe to eat at 145F, or a bit pink inside. Use an instant read meat thermometer if you have any doubts.
Substitutions and variations
- Use whichever variety of mushrooms you prefer. White button would work here too.
- You’re welcome to use Herbs de Provence in place of the Italian seasoning if you wish. It goes great with pork.
- As always, I caution against subbing the heavy cream for something lower fat. It will yield a thinner sauce, and it’s liable to curdle.
What to serve with mushroom pork tenderloin
- Rice/Risotto or Mashed Potatoes would be great too with the creamy sauce. Egg noodles or another variety of pasta are also good!
- Round out the meal with a warm dinner roll, my Maple Roasted Beets and Carrots and Sautéed Green Beans, and side salad. I suggest making a big Caesar salad with my popular Homemade Caesar Dressing, or try this Honey Mustard Dressing for something different with spring mix.
Leftovers and storage
- You can store leftovers of this pork tenderloin recipe in the fridge in a covered container for a few days, but it’s definitely best served fresh.
- Reheat over a low heat very slowly in a saucepan so that the sauce doesn’t separate.
- I don’t recommend freezing leftovers due to the dairy content.
If you give this easy creamy mushroom pork tenderloin medallions recipe a try, leave me a comment below, and be sure to tag me on Instagram.
Creamy Mushroom Pork Tenderloin
Ingredients
- 1 pound pork tenderloin
- Salt & 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/beef broth or wine (dry white or sherry)
- 3/4 cup heavy/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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tried this recipe and wasn’t disappointed, I used foraged “chicken of the wood” mushrooms. Didn’t have Italian seasoning so used a mixture of thyme, wild oregano and parsley. I had it with egg noodles and green beans, very nice, will definitely be making it again and trying some of your other recipes 😀
Liz
I’m so happy you enjoyed it, Liz! 😀 Thanks for your review, and let me know what else you try.
This was excellent. I tweaked the recipe a bit. I had a 1.5 lb. tenderloin and doubled the sauce ingredients. I used white wine instead of broth and added fresh tarragon and rosemary instead of the Italian seasoning. Added some microplaned parmesan at the end as suggested in a previous review. Thank you, Natasha.
Thank you, Kristen! 😀
This must be the 3rd time I’ve made and we never get tired of eating such a delicious dish. Love that I did not have to use the oven during our latest heat wave.
That’s great to hear, Carol!! 😀 Thanks for your review!
Made this tonight and served it with an endive and avocado salad, It was delicious! So easy to prepare. Thanks.
You’re very welcome, Lizette! 😀 That salad sounds lovely!
Love your easy doable receipts really enjoy them, thank you
Fantastic to hear, Marilyn! Let us know what else you try. 🙂
Easy and tasty as promised!
Thank you so much, Jane!
Quick and easy. Turned out delicious! Thank you
You’re very welcome! 🙂