These creamy balsamic pork tenderloin medallions are coated in a tasty balsamic portobello mushroom sauce. Quick and easy, this recipe is ready in less than 30 minutes! Total comfort food.
This post was originally published on June 22, 2016. I periodically go through and update some of my old posts with new photos, better info, and more clearly written recipes.
This easy pork tenderloin recipe was good the way it was originally written back in 2016, but I decided to simplify it even more, and it came out great.
This simple pork recipe is fast, uses only a handful of everyday ingredients, and really dresses up pork. It's perfect for a quick weeknight dinner or even for easy entertaining.
How do you make balsamic pork tenderloin?
This version is made in a skillet. The pork is cut into medallions and then sautéd. The mushrooms are added in and a delicious balsamic portobello mushroom cream sauce is created. The whole thing is ready in about 25 minutes. Easy! (Full ingredients & instructions are in the recipe card below)
What do you serve balsamic pork tenderloin with?
The creamy sauce is perfect with mashed potatoes. Rice or egg noodles (like I have in one of the photos) also go well, as do green beans.
More pork recipes to try:
- Creamy Pork Tenderloin Medallions
- Easy Creamy Pork Marsala
- Creamy Garlic Pork Chops
- Honey Garlic Instant Pot Pork Tenderloin
Recipe notes & tips:
- 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 because it takes longer to cook (and it's typically larger than 1 pound).
- 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).
This easy pork medallions recipe is sure to be a new favorite! It certainly disappears quickly at our house. 😉 The tender pork melts in your mouth! Getting that sear on each piece really amps up the flavor.
Have you made this pork tenderloin in a creamy balsamic sauce recipe? Questions? Let me know in the comments below!
Creamy Balsamic Pork Tenderloin
- 1 pound pork tenderloin cut into 1/2" medallions
- 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 dash Italian seasoning
- 1 cup heavy/whipping cream
- Cut pork into 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.
- Meanwhile, slice the mushrooms.
- Take the pork out of the pan and set aside.
- 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 put the pork back in the pan.
- 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.