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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.

Love mushrooms? Try my Creamy Spinach Mushroom Pork Chops, this Creamy Mushroom Chicken, or Garlic Mushroom Pasta.

creamy mushroom pork tenderloin medallions in skillet

Why you’ll love it

This recipe is crazy good… and super simple. I just love pork tenderloin. I think it’s totally underrated. Many people prefer chicken over pork, but this one might change your mind. Pork is flavorful (but still fairly mild as far as meats go), super easy to make, 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 here
  • 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 creates another savory dimension in the sauce. White wine works too.
  • Heavy cream – to make the sauce luscious
seared mushrooms in a skillet

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 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, or a bit pink inside. Use an instant read meat thermometer if you have any doubts.
pork tenderloin before and after cooking

How to make creamy mushroom pork tenderloin

This is an overview, and full ingredients & instructions are in the recipe card below.

  • Cut the tenderloin into 1″ rounds after trimming off any fat. Season with salt & pepper on both sides. Let the oil and a third of the butter warm up in a skillet. Sear the pork for about 3 minutes per side, 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, season with extra salt & pepper if needed, and enjoy right away.

Substitutions and variations

  • 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 card to use a dry white wine (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.
  • 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.
pork tenderloin with creamy mushroom sauce over egg noodles in a shallow bowl

What to serve with mushroom pork tenderloin

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.
close-up of creamy mushroom pork tenderloin

Will you give this easy creamy mushroom pork tenderloin medallions recipe a try? Questions, or want to write a review? Leave me a comment below, and be sure to tag me #saltandlavender on Instagram.

creamy mushroom pork tenderloin medallions in skillet
4.94 from 86 votes

Creamy Mushroom Pork Tenderloin

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.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4


  • 1 pound pork tenderloin cut into medallions
  • Salt & pepper to taste
  • 1 tablespoon olive oil
  • 3 tablespoons butter divided
  • 8 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


  • Trim any excess fat and the silver skin (the tough part that may cover some of the tenderloin) 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.


Calories: 412kcal, Carbohydrates: 4g, Protein: 26g, Fat: 33g, Saturated Fat: 18g, Cholesterol: 157mg, Sodium: 215mg, Potassium: 722mg, Fiber: 1g, Sugar: 1g, Vitamin A: 918IU, Vitamin C: 2mg, Calcium: 51mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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  1. Lea says:

    4 stars
    This dish was delicious! The tenderloin was moist and fork tender with a flavorful gravy. Easy and quick to prepare. Will definitely make this again.

    1. Natasha says:

      Thanks, Lea!

  2. E Reemeyer says:

    3 stars
    I made this recipe as it was outlined. It certainly is easy to make, but it was bland, only a bit of salt and pepper and half teaspoon herbs du province? It needs more spices. Added more dijon but it still lacked flavour, but not calories!

    1. Natasha says:

      Hi! As with any recipe, if it’s not to your tastes, you can certainly up the herbs/spices/etc. I do say in there “salt and pepper to taste”, and encourage you to add more in step 8. Cream sauces generally need a fair bit of salt to ensure they’re not bland.

  3. Linda says:

    So, about those mushrooms…is that a seperate recipe?

    1. Natasha says:

      Hi Linda! I am not sure what you’re asking? The recipe card is right above the comments section.

  4. Cheryl Rock says:

    I’m making this recipe for family and have a very picky mother who hates mustard and can taste the slightest amount in any dish. Do you have any suggestions as to what I could use as an acceptable alternative?

    Also, what is your preference – beef or chicken broth.

    1. Natasha says:

      Hi Cheryl! You may want to leave the mustard out in that case haha. I would actually use wine instead if you’re skipping the mustard as chicken or beef broth isn’t as flavorful. Re: the broth, I typically prefer beef broth in general since I’m more of a beef/pork fan than a chicken fan, but depending on your brand of beef broth, it may also make the sauce a bit darker in appearance, so keep that in mind if that’s a concern for you.