This easy creamy mushroom pork tenderloin recipe has melt-in-your-mouth pork medallions smothered in a creamy garlic mushroom sauce.
Love mushrooms? Try my Creamy Spinach Mushroom Pork Chops, Creamy Mushroom Chicken or this Garlic Mushroom Pasta.
This recipe is crazy good... and super simple. I just love pork tenderloin. I think it's totally underrated. I find that most of the time people would rather choose chicken, while I'd choose pork over chicken most of the time. Unless it's fried chicken. 😛 Pork is flavorful (but still fairly mild as far as meats go), super easy to make, and did I mention tender?
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 can be on your table. This is such a good sauce for pork tenderloin!
Recipe notes & tips:
- I like to add a little Dijon mustard to sauces to help build layers of flavor (so it's not just a heavy, one-dimensional cream sauce).
- 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.
- I used cremini mushrooms, but use whatever variety you prefer (white mushrooms would be fine, for example).
- You can swap the broth with wine. I suggest in the recipe to use a dry white wine or sherry, but marsala would work. Even red wine should be fine if you happen to have a bottle open.
- I love my cooking tongs - they're great for quickly turning meat when you're searing it.
- I used my trusty (and very affordable) 10.25" Lodge cast iron pan for this recipe.
- 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 (a bit pink inside). Use an instant read meat thermometer if you have any doubts.

What to serve with mushroom pork tenderloin?
Try mashed potatoes, egg noodles (or another pasta), rice, or veggies.
Other pork tenderloin recipes to try:
- Easy Creamy Pork Marsala
- Easy Baked Pork Tenderloin
- Creamy Pork Tenderloin Medallions
- Creamy Balsamic Pork Tenderloin
- Honey Garlic Instant Pot Pork Tenderloin
Will you give this easy creamy mushroom pork tenderloin medallions recipe a try? Questions? Leave me a comment below and be sure to tag me #saltandlavender on Instagram.

Creamy Mushroom Pork Tenderloin
Ingredients
- 1 pound pork tenderloin cut into medallions
- Salt & pepper to taste
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 7 ounces cremini mushrooms
- 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 the excess fat off pork (if desired) and cut it into 1" 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.
Notes
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nellie says
Delicious! I added a little brandy to the mushrooms before adding the stock. After reading the comments, I increased the sauce ingredients and had to use a little cornstarch for thickening (only had half & half instead of cream). I served it with steamed new potatoes. Lovely, versatile dish!
Natasha says
So glad you enjoyed it, Nellie! 🙂
Phyllis says
Excellent with leftover tenderloin that was originally cooked to medium😊
Natasha says
So glad it worked out, Phyllis!
Susan B says
This is amazing! However if you want the sauce to extend to your noodles got to double it. Best new recipe I’ve tried in a long time, cooks exactly as written, and tastes divine. I did swap vermouth for the chicken broth.
Natasha says
I'm so glad you enjoyed it!! Yup, doubling the sauce is definitely a good idea if you want lots of it. 🙂
Liz Odum says
OMG! I made this and it was great! Only various were I used sherry and also crushed one chicken bouillon cube, and also added 2 tbsp of parmesan garlic sauce (Buffalo Wild Wings) for added flavor.
Natasha says
Sounds good to me!!
Alexandra says
It was simple to make and tasted amazing!
Natasha says
Fantastic!! So glad you enjoyed it, Alexandra!!
Ro says
Great recipe, nice and simple with lovely flavour!
Natasha says
I'm so pleased you liked it, Ro!! Thank you!!
Jessie says
Thank you for this amazing recipe! This felt like a special occasion dinner but was not complicated to make. I used vermouth instead of broth/wine and served it over a cauliflower/potato mash with baked asparagus. My boyfriend was raving!
Natasha says
Aww that's so nice to hear!! 😀 Glad you enjoyed it!!
Andrea says
Absolutely delicious!
Natasha says
So glad you enjoyed it!
Chef Kae says
I added spinach and a splash of Marsala and it was sooooo delish!
Natasha says
Yay!! So glad you enjoyed it! 😀
Diane says
Quick easy and delish!
Miranda @ Salt & Lavender says
That's so good to hear, Diane!
Beverly says
Easy and tasted great. Glad to have a quick alternative for pork tenderloin. Very likely to make again.
Natasha says
Wonderful!! Thanks, Beverly. 🙂
Bev says
06/02/2022 I’ve always been nervous of cooking pork tenderloin in case I over cook it. So when I found your recipe I was like I’m gonna give this a go and am I glad I did. I made by following your instructions exactly as you have written it and OMG it was absolutely delicious the pork tenderloins were like velvet and just melted in ya mouth the sauce was absolutely delicious as well. I made it for me and my son but he nearly didn’t get any because it was so nice I didn’t want to share it lol. He loved it and it is now on my favourites list thanks for posting it. Bev
Natasha says
That makes me so happy!! I'm so glad you gave it a try, Bev! 🙂
Amy says
Made this recipe tonight and absolutely loved it! We used chicken broth instead of wine then added blanched spinach.
Natasha says
Wonderful!
Cynthia says
I tried this recipe for New Year's eve and my husband really loved it. Yummy...
Miranda @ Salt & Lavender says
So glad you both enjoyed it!! That's so nice you made it for NYE 🙂
Sue H says
This is a keeper. Very tasty. The next time I make it I will double the amounts to make The sauce. There was not enough for the left overs. And for those counting your carbs, this is only 3 net carbs.
Miranda @ Salt & Lavender says
Really happy you enjoyed the recipe, Sue!
Vicky Gall says
Would like to make this for company, can it be made ahead of time. I thought if I just browned the tenderloin very fast, made the sauce and kept warm at the end I could heat sauce and tenderloin together. Other comments were doubling the sauce as I want to serve with spaetzle and red cabbage. What do you think?
Thanks
Natasha says
Hi! I think that should work and doubling is a good idea.
Vicky Gall says
I’ll let you know
Samdie says
My husband says this is best meal he has had in a while. Served it buttered noodles. Next time I will double the mushrooms and sauce. So good. Thank you for sharing this recipe
Natasha says
That's so great to hear!! 🙂 Thanks for your review, Samdie!
Monica says
I am about to make this for the second time. It’s absolutely delicious!! I had to make a little change because I don’t have a pan big enough to cook all of the tenderloin on the stove so I roasted it in the oven instead then sliced it and added it to the sauce. It still was fantastic. I highly recommend this recipe.
Natasha says
Fantastic!! Thanks, Monica!
Pam says
This was amazing! We put it on fresh fettuccine and served with crusty bread.
Natasha says
Yay!! I'm so glad it was a hit. Thanks for your review, Pam!
gina gunn says
This dish was delicious! I served it with steamed broccoli. I did add a little cornstarch to help with the thickening of the sauce..
Natasha says
I'm so happy you enjoyed it, Gina!
Kevina says
This was awesome! My husband loves it and so do my grandkids. I have made it twice now and I printed the recipe. It's a favourite!
Natasha says
That makes me so happy!! Thanks for your kind review, Kevina!
Cher says
After you sear the pork loin on the stove, can you then put everything in the oven?
Natasha says
I suppose you could, but be careful not to overcook the pork (tenderloin cooks very fast and it's different than pork loin which takes longer to cook).
CAROL POPE says
HI, I made this recipe while we were in Amsterdam. It is yummy. I served it with their version on mashed pot with carrots and leeks in them. Oh my it was so good. I am going to do again now but use kale in the potatoes another Netherlands trick! Thanks for sharing it. Carol
Natasha says
I'm so pleased you enjoyed it, Carol!! 🙂
Monica says
This recipe was fabulous! I do not like mushrooms, but this sauce was wonderful and the pork was so tender! I will definitely be making this again and will double the sauce next time. Thank you!
Natasha says
I'm so happy you enjoyed it!! 🙂
Merissa says
Wow, that was delicious! This will be a regular occurrence at our house! Easy to make and enjoyed by all!
Natasha says
Fantastic!! 😀
Deborah Cohee says
A-MA-ZING!! The only thing I would do differently is double the fabulous sauce! Thank you for sharing this treasure!
Natasha says
You're very welcome!! 🙂
Arthur Meakin (UK) says
Wow, great dish. We were going to do this for our friends but covid19 prevented them coming round and so we put half the pork in the freezer and had supper for two. Really simple, great instructions and very tasty. A 10/10 WINNER
Natasha says
I'm so happy that you enjoyed it, Arthur! Thanks for your review. 🙂
Della says
This was fantastic. I added some fresh peas for a little greenery. Delish
Natasha says
Wonderful!! Happy you enjoyed it. 😀
Kathy says
I made this for our evening meal today. Since it was the two of us, I used only one pork tenderloin and doubled up on the mushrooms and used wine instead of chicken broth and followed the recipe as instructed and served over egg noodles. I served it with roasted butternut squash from our garden and a cheesy cauliflower casserole…..my husband was a very happy man after our supper. Like other reviews, this recipe is a keeper and I will be making this again. We have enough left over for his lunch tomorrow
Miranda @ Salt & Lavender says
Thrilled to hear you and your husband liked the recipe, Kathy! That meal sounds irresistible.
Valerie says
I use ghee instead of butter and do not use any other dairy products. Any suggestions on what I could use to replace the cream in this recipe? The recipe just looks so good and I would love to try it, even with substitutions.
Natasha says
Hmmm maybe a vegan whipping cream? I know Silk brand makes one. You could try coconut milk/cream, but that will definitely change the flavor. Let me know if you do try adapting it - I hope it works out. 🙂
Betsy. says
Very tasty...
I used red wine instead of broth. Next time I will add more wine and mustard for our taste buds. Served with mashed potatoes and steam brocolli.
Natasha says
So happy you enjoyed it, Betsy!!
Helen says
What do you recommend to thicken the sauce a bit?
Natasha says
I'd probably just let the sauce cook down for a bit longer (give it a few minutes' head start before adding the pork back in). Did you find it too thin? I used heavy cream and it thickened up for me quite fast.
christina says
turned out great! I added sliced onions when adding the mushrooms. I added flour before adding the heavy cream for a more gravy consistency. served over egg noodles with fresh out of the garden corn on the cob. I also tripled the recipe to ensure we had leftovers!
Natasha says
Fantastic! I'm so glad you enjoyed it!
Aileen says
It's a keeper. Easy and tasty.
Natasha says
Thank you, Aileen! 🙂
Ivana says
One word: excellent!
Natasha says
Thank you, Ivana! 😀
Betsy says
I find cream too rich. Can I replace with milk?
Natasha says
Hi Betsy... it'll alter the recipe a lot, and the sauce won't thicken up the same. You could do some experimenting... you may need to make a roux to give it a thicker consistency.
Elle says
I used half & half and added a sprinkle of flour to the mushrooms after they browned before adding the liquid, it worked great to compensate for the thinner dairy. This recipe is beautiful.
Natasha says
I'm so pleased you enjoyed it, Elle! 🙂
Michelle says
very tender! My family loved it. best tenderloin recipe i have tried so far. Thank you
Natasha says
Fantastic!! I'm so glad everyone enjoyed it. 🙂
Clare johnson says
Enjoyed!
Natasha says
Thank you!!
Jennifer says
Another great recipe from Salt&Lavender. Since my husband and son love mashed potatoes, my husband made the garlic mashed potatoes (also on this website). The vegetable was steamed green beans. The Dijon mustard added great flavor to the sauce. Next time we will add rosemary to the sauce and possibly 1.5 the Dijon. Such a delicious, easy recipe that taste like we cooked all day. Thanks for your recipes!
Natasha says
Thank you!! I'm so glad you enjoyed it and that your husband made the mashed potatoes too. 🙂 You're very welcome!
Emma says
Absolutely beautiful dinner!!
Natasha says
Thank you!! So glad you liked it, Emma! 🙂
Stephanie says
I made this for dinner tonight, it was so good and easy!! Saved as a favorite recipe. I served it on noodles and asparagus.
Natasha says
Fabulous!! So glad you enjoyed it, Stephanie!
Julie says
This is absolutely delicious! So easy & so flavorful! Fast to make too! I added half an onion! (: Yummmm!
Natasha says
Yay!! I'm so glad you enjoyed it. 🙂 Love onion... definitely a tasty addition.
Amy says
Made this for my family and it was amazing alongside mashed potatoes and peas! The prep is the most time consuming part it was so worth it!
Natasha says
That's awesome!! I'm so glad you liked it, Amy 😀
Mary Strasser says
This recipe was even better than the Lemon Chicken Orzo I made the night before. Hubby loved it too which is all important. Easy directions. I served the pork and gravy with mashed potatoes and green beans. Not only was it delicious, but it looked marvelous.
Natasha says
That makes me happy!! I'm so glad it was a hit! 🙂 Appreciate you taking the time to review my recipes, Mary.
Jaclyn Poundstone says
So tender and full of flavor absolutely delicious we did add some paprika with other seasoning and red pepper flakes at the end otherwise followed exactly my entire family loved it!
Natasha says
I'm so pleased everyone liked it! 😀