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This creamy balsamic pork tenderloin recipe is a comforting meal that’s ready in 25 minutes! Tender pork is coated in an irresistible balsamic portobello mushroom sauce.
Why you’ll love it
If you’ve never cooked with balsamic vinegar before, it creates a bit of magic in sauces! It actually mellows out and gently sweetens in the sauce. This easy pork tenderloin recipe was originally posted in 2016, and it’s one of my favorite ways to cook pork.
The melt-in-your mouth, juicy pork tenderloin medallions are smothered with a rich and creamy sauce that’s overflowing with portobello mushrooms. It’s simple, uses only a handful of everyday ingredients, and is a fantastic way to dress up pork for a cozy weeknight meal.
What you’ll need
- Pork tenderloin – this cut of meat is extra lean and cooks fast. Note that it cannot be swapped with pork loin.
- Garlic powder – along with salt & pepper, it infuses flavor right into the meat
- Flour – for dredging and getting a nice crust
- Butter and olive oil – for pan frying and getting that great sear
- Portobello mushrooms – I use baby bellas
- Chicken broth – the savory base of the sauce
- Balsamic vinegar – the star of the sauce. It mellows out and gives that sweeter, caramelized signature taste!
- Italian seasoning – it’s a blend of delicious dried herbs in a single jar
- Heavy cream – to add a touch of luxuriousness
- A pork tenderloin that’s a bit more or a bit less than a pound in weight will be just fine for this recipe. Just be sure not to buy a pork loin.
- Overcooked shoe leather pork is no fun, so don’t cook it for much longer than it needs. Pink pork is perfectly safe to eat (mind you, your pork isn’t likely to be pink using my suggested cooking times below). Use an instant read meat thermometer if you’re unsure (pork is safe at 145F).
How to make balsamic pork tenderloin
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut the pork into medallions. Season them with salt & pepper and the garlic powder, then dredge in flour. Heat up the oil and half the butter in a skillet. Sear the pork, then transfer to a plate. Add the remaining butter and the mushrooms.
Sauté for about 5 minutes, stirring frequently. Add in the broth, vinegar, and Italian seasoning, letting it bubble for a couple of minutes. Pour in the cream, and return the pork to the pan. Let it simmer until the meat is cooked through. Season with salt & pepper as needed.
Substitutions and variations
- Add a few cloves of garlic when sautéing the mushrooms if you want it extra garlicky.
- For an elegant touch, you could replace the chicken broth with dry white wine or half the broth (1/4 cup) with brandy.
- I strongly recommend not substituting the cream for something lower fat. The vinegar could curdle it, and the sauce will end up thinner.
- It’s just fine to change up the variety of mushrooms for another kind.
What to serve with creamy pork tenderloin
Leftovers and storage
- Store any leftovers in an airtight container in the fridge for 3-4 days.
- Reheat in a saucepan over a low heat until warmed through, slowly so that it doesn’t overcook.
- I wouldn’t recommend freezing this one.
If you made this pork tenderloin in a creamy balsamic sauce, leave a star rating and review below! Ask any questions you may have. You can also find me on Instagram.
Creamy Balsamic Pork Tenderloin
- 1 pound pork tenderloin
- Salt & pepper
- 1/4 teaspoon garlic powder
- Flour for dredging
- 2 tablespoons butter divided
- 1 tablespoon olive oil
- 12 ounces portobello mushrooms sliced (I used baby bellas)
- 1/2 cup chicken broth
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon Italian seasoning
- 1 cup heavy/whipping cream
- Cut the pork into 1" medallions. Sprinkle them with salt & pepper and the garlic powder on both sides and coat each piece in flour.
- Add 1 tablespoon of the butter and the olive oil to a skillet over medium-high heat. Add the pork to the skillet once it's hot and cook for 3-4 minutes/side, then transfer to a plate.
- Add the remaining tablespoon of butter and the mushrooms to the pan. Sauté for about 5 minutes, stirring often.
- Add the chicken broth, balsamic vinegar, and Italian seasoning to the pan. Let it bubble for 2 minutes.
- Add in the cream and return the pork to the skillet. Reduce heat to medium and let the sauce simmer for another 5 minutes or until it thickens up a bit and the pork is fully cooked. Season with extra salt & pepper if needed.
- You can replace half or all of the chicken broth with dry white wine if desired.
- 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 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.
This recipe was originally published on June 22, 2016. It’s been updated with new photos and better instructions but is the same great recipe!