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Creamy Mushroom Pork Tenderloin

Published: / Updated: / 154 Comments

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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.

More pork tenderloin recipes

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

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.
4.95 from 58 votes
Print Recipe Pin Recipe Save
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 412 kcal

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 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.

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.

Nutrition

Calories: 412kcalCarbohydrates: 4gProtein: 26gFat: 33gSaturated Fat: 18gCholesterol: 157mgSodium: 215mgPotassium: 722mgFiber: 1gSugar: 1gVitamin A: 918IUVitamin C: 2mgCalcium: 51mgIron: 1mg
Keyword creamy mushroom pork tenderloin
Author Natasha Bull
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  1. Peter Quale says

    5 stars
    This was amazing! The only thing I did differently was I used dry sherry instead of chicken broth. The sauce to accompany the pork was spectacular! Highly recommend serving with garlic mashed potatoes. Best recipe to date for me with Salt and Lavender!

    Reply

  2. Chef Kae says

    5 stars
    This is so delicious! I had a splash of white wine and have added spinach but it's amazing either way. I have served it over angel hair pasta as well as garlic mashed potatoes and mashed cauliflower. This is absolutely my favorite way to make pork tenderloin

    Reply

  3. Margaret says

    5 stars
    Made this for dinner. Doubled the sauce as other reviews had suggested. I also, pounded the medallions to tenderize them. Otherwise, followed the recipe completely. Used half Sherry and half chicken broth. This was fabulous served with mashed potatoes! I'll make this again for sure!! Delicious!!

    Reply

  5. Jim says

    5 stars
    Our family loves pork tenderloins. I believe a lot of folks forget about this great cut of pork. Followed recipe and actually used both broth and cabernet sauvignon blanc (my favorite cooking wine) and it was fantastic. No left overs!

    I have started trying a few recipes from your site all of which are equally easy and tasty. Tonight is chicken Riesling.

    Reply

    • Natasha says

      Agreed... I love it too! I'm so glad you've been trying out different recipes. Let me know how the chicken riesling goes! 🙂

      Reply

  7. 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!

    Reply

  9. Susan B says

    5 stars
    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.

    Reply

    • Natasha says

      I'm so glad you enjoyed it!! Yup, doubling the sauce is definitely a good idea if you want lots of it. 🙂

      Reply

  10. Liz Odum says

    5 stars
    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.

    Reply

  13. Jessie says

    5 stars
    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!

    Reply

  18. Bev says

    5 stars
    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

    Reply

  19. Amy says

    5 stars
    Made this recipe tonight and absolutely loved it! We used chicken broth instead of wine then added blanched spinach.

    Reply

  21. Sue H says

    5 stars
    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.

    Reply

  22. 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

    Reply

  23. 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

    Reply

  24. 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.

    Reply

  26. 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..

    Reply

  27. Kevina says

    5 stars
    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!

    Reply

    • 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).

      Reply

  29. CAROL POPE says

    5 stars
    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

    Reply

  30. Monica says

    5 stars
    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!

    Reply

  32. Deborah Cohee says

    A-MA-ZING!! The only thing I would do differently is double the fabulous sauce! Thank you for sharing this treasure!

    Reply

  33. Arthur Meakin (UK) says

    5 stars
    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

    Reply

  35. Kathy says

    5 stars
    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

    Reply

  36. 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.

    Reply

    • 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. 🙂

      Reply

  37. Betsy. says

    5 stars
    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.

    Reply

    • 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.

      Reply

  39. christina says

    5 stars
    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!

    Reply

    • 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.

      Reply

    • Elle says

      5 stars
      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.

      Reply

  45. 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!

    Reply

    • Natasha says

      Thank you!! I'm so glad you enjoyed it and that your husband made the mashed potatoes too. 🙂 You're very welcome!

      Reply

  47. Stephanie says

    5 stars
    I made this for dinner tonight, it was so good and easy!! Saved as a favorite recipe. I served it on noodles and asparagus.

    Reply

  49. Amy says

    5 stars
    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!

    Reply

  50. Mary Strasser says

    5 stars
    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.

    Reply

    • Natasha says

      That makes me happy!! I'm so glad it was a hit! 🙂 Appreciate you taking the time to review my recipes, Mary.

      Reply

      • Jaclyn Poundstone says

        5 stars
        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!

        Reply