This post may contain affiliate links. Please read our disclosure policy.
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.
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
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.
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.
What to serve with mushroom pork tenderloin
- I especially enjoy it with egg noodles, but another variety of pasta will work. Rice or Mashed Potatoes would be great too with the creamy sauce.
- Round out the meal with a warm dinner roll, my Maple Roasted Beets and Carrots, 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.
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
Ingredients
- 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
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.
Nutrition
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.
Yummy … I used port wine … portbella mushrooms … skipped the salt cuz I used a garlic marinated pork tenderloin … ang I didn’t have heavy whipping cream so a cup of milk with a tablespoon of cornstarch … will definitely be making again soon
So glad it worked out, Wendi!
I added a little balsamic Vinegar, extra time from Italian seasoning, and a bit of blue cheese. Delish
Perfect!
Absolutely love this, so simple and delicious. Pork keeps moist and tender.
Thank you so much!!
Really enjoyed this, very tasty – will make again.
Yay!! Thank you, Gaynor!
Easy, fast and oh so good! I’ll be keeping this recipe! 🤤🤤😋🤩👍
Thank you so much, Terry!!
Hey there. Thanks for the recipe. I think you will find that the sauce is greatly improved with the addition of balsamic vinegar (taste as you add to be sure you don’t overdo it). I also added artichokes, sun dried tomatoes, a diced shallot, rosemary, thyme, and oregano, as well as a sprinkling of Parmesan to the sauce. The result was much more to my liking, but what made the difference was balsamic.
Rather than cooking the pork in the skillet I’m going to try baking it in the sauce next time, 375 for 30-40 min. My hope is that will produce a more tender pork that better absorbs the sauce flavors.
Certainly not trying to be critical, just offering some suggestions to the recipe. Thanks again!
Hi! I actually have a creamy balsamic pork tenderloin recipe as well so I agree that it can be a great addition! Your tweaks sound delicious! Re: baking it, I would just be careful not to overdo it as pork tenderloin is very lean and can dry out when overcooked.
Hey! Yeah you’re right! And I baked past the mark. Will definitely have to dial in temp and time better, but the result produced a more flavor infused pork. Definitely passed the wife test. Thanks for your recipes!
You’re very welcome!!
This was delicious! Very easy to put together but fancy enough for company. I did double the sauce & seasonings because we like a lot of sauce. Also added a little cornstarch to thicken the sauce. I used baby bella mushrooms & doubled those too. My picky husband loved it! Definitely going into my Favorite Recipes File! YUM & EASY!
Thank you so much, Carol!!
I just made this tonight and it came out a little bland, do you know where I might have gone wrong?
Hi Dee! I’m sorry to hear that! Did you get a pretty good sear on the meat and mushrooms? That adds flavor. Also, it’s easy to not add enough salt to cream sauces. You need to be fairly generous.
HI Natasha: Great reviews and this looks delicious. I want to confirm that the instruction to cut the medallions to 1” means the thickness of the medallions, not the diameter? May seem like a rookie question, but I’ve usually seen pork medallions that are thinner than that. That being said, 1” thick medallions will surely be easier to keep juicy! Thank you for your advice.
Hi Kat! Yes that is correct – the “circles” of meat would be 1″ thick. Now, with that said, I usually eyeball and sometimes my 1″ is actually closer to 3/4″ or a bit over 1″, so I wouldn’t worry too much haha. You are correct that they are easier to keep juicy the thicker they are. I hope you enjoy the recipe – let me know! 🙂
I made this Friday night before your reply and went with my instincts at ~1” thick. The recipe was delicious and the pork was juicy. I used sherry in place of the broth. I think the sauce was even better the next day with the small amount of leftovers we had for lunch! I served it over a creamy make-ahead polenta. I know I will return to this recipe again and again and make it for guests.
I’m thrilled it was a hit!! 😀 Thank you for letting me know!
Made this for the first time tonight. Delicious! I wasn’t careful enough with the amount of Dijon mustard and it came through a little too strong. I had about 2 lbs of pork tenderloin, so I used the multiplier. I realized a little late that the amounts in the instructions weren’t multiplied, but not a biggie. Otherwise, I will make again as written. Thanks for the recipe.
You’re very welcome, Tom!!