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.
Sharon says
I made this tonight and it turned out really tasty. I used chicken broth and I used regular mustard because I didn’t have any Dijon but it was still good. I made some noodles to go with it and sautéed spinach. An excellent dinner.
Natasha says
So happy it was a hit, Sharon! Thanks for your review!
GR says
I am wondering if you have a suggestion for making this in advance and using the oven to finish cooking or warm before serving. I would like to serve it for a dinner party for 10 people but trying to figure out how it’s best to do that without standing over the stove while my company is here. Thank you!
Natasha says
Hi! I think that you could warm it in the oven. I'd do it over a low heat (like max 350F, preferably less) and slowly so the cream sauce doesn't separate. It can be a bit tricky with a recipe like this as pork is very lean and easy to overcook, and cream sauces don't always reheat well. You may want to do a test run to nail down the timing and make sure it all goes smoothly.
Chris says
What do you mean by beef broth , the only one I found was beef broth soup
Natasha says
Hi! Beef broth is similar to beef stock. If you're not in North America, it could be called something different. I've also seen similar products called beef consomme, and you'll see "bouillon" too.
Courtney says
Hi- do you think using half and half or a combination of cream & half/half would work as well? Was trying to cut the fat just a little….
Natasha says
Hi! It could work for sure, but it also depends a bit on your expectations. Half-and-half will yield a thinner sauce, and I've had readers curdle it before, so that's why I always recommend heavy cream. If using half-and-half, perhaps turn the heat down a bit before adding it to the pan and ensure it's not cold straight out of the fridge.
Ann-Marie Carruth says
instead, could you possibly up the broth or do 1/4 c broth part 1/4c wine and 1/2 c cream?
Natasha says
You could try, but I can't predict results... you'll end up with a thinner sauce.
Jessica says
I only have pork loin- do you know how much longer I would need to cook it? Do you think it would still work? Thanks so much for your great recipes!
Natasha says
Hi! I'm glad you're enjoying my recipes, Jessica. 🙂 I don't - sorry. Pork tenderloin is much different and cooks really quickly. Pork loin is generally better for slow cooking (like roasting).
Jan says
Can you replace, cream with sour cream?
Natasha says
Hi! It'll be a different result... different flavor and I'd be cautious that you add it in later on so it doesn't curdle.