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 am going through and updating 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, but I decided to simplify it even more, and it came out great. The photos weren’t exactly my best (ok, they were some of my worst), and I am pretty sure others agreed, because the traffic to this post was next-to-none.
It’s a shame because the recipe was much better than the photos indicated. 😛 I am hoping that these new photos give this recipe justice!
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 25 minutes. Easy!
What do you serve balsamic pork tenderloin with?
The creamy sauce is perfect with mashed potatoes. Rice also goes well, as do green beans.
More pork recipes to try:
- Creamy Pork Tenderloin Medallions
- Crockpot Honey Mustard Pork Chops
- Easy Pork Chops and Apples
- Honey Soy Pork Chops
This easy pork medallions recipe is sure to be a new favorite! It certainly disappeared quickly at our house. 😉
The tender pork melts in your mouth!
You may also like my creamy balsamic chicken pasta.
Have you made this pork tenderloin in a creamy balsamic sauce recipe? Let me know!
Creamy Balsamic Pork Tenderloin
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!
Ingredients
- 1 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
Instructions
- Cut pork into medallions. Sprinkle them with salt & pepper and the garlic powder on both sides and dredge 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.
Recipe Notes
- You can replace half or all of the chicken broth with dry white wine if desired.
Felicia says
Made this tonight and it’s so delicious!!!!!!! Never thought of putting balsamic vinegar and creme together ! Get combination ! Can’t wait to have it for lunch tomorrow 🥳
Natasha says
So glad you liked it! 🙂
Calli Bennett says
I could drink this sauce. So so good.
Natasha says
Excellent! So glad you liked it!
Jessica says
Just tried this tonight for dinner. It was a hit with my husband!
Natasha says
Wonderful!
Judy says
Just made this for dinner… my husband said “That was really good”!
I will be making it again. I will add more mushrooms since we both like them.
Natasha says
Great!! So happy it was a hit, Judy! 🙂 Can’t go wrong with more mushrooms!
Molly says
Mmmm mmm amazing!! Very delicious only I used chicken, I’m not crazy about pork
Natasha says
So glad you liked it!
Nicole says
This was absolutely delicious! We used the seasoned pork tenderloin cuts from Costco. I just cut them up smaller and followed the recipe. I used pre-sliced baby Bella mushrooms to make it easier. My husband gobbled it up too. I will be printing this off and adding it to our recipe book. Thank you!!
Natasha says
I am so pleased to hear that, Nicole! Thank you for letting me know 🙂
Alyssa says
Served this over farro and with green beans for dinner and it was delicious. I added fresh parsley instead of the Italian seasoning which worked well. My husband loved it. I think it would work well with chicken also…I’ll be trying that out one day and will definitely be making this recipe again! So easy and delicious!
Natasha says
So happy to hear it, Alyssa!
Andrea says
I made this tonight but used boneless pork chops (cut in half width-wise). Next time I’d definitely like to try the pork tenderloin. What I like about this is that the balsamic vinegar is not over powering (as some might think), the mushrooms end up being infused with that delicious balsamic flavor and the creamy mushroom sauce is so good. We served it with steamed rice and asparagus . Highly recommmend. It was fast and easy!
Natasha says
I’m so happy you liked the flavor!!
Tracy says
This was delicious! I served it over wilted spinach the first night, and did leftovers over a quickly smashed baked potato….soooo yummy both ways 🙂 I will definitely make this again!
Natasha says
So happy to hear that, Tracy!! Thanks for letting me know. 🙂
George says
That was excellent! My whole family enjoyed it. I will serve the leftovers over egg noodles tomorrow. The recipe proportions were perfect. Easy clean up. Thanks Natasha!
Natasha says
That’s great! Thanks for letting me know, George!
Jacci says
I will definitely make this again. It was delicious
Natasha says
So happy to hear it, Jacci!
Suzanne says
Good recipe! I wanted something new to do with Pork tenderloin tonight and was not disappointed. Substitutions I had to make: half and half for the cream–worked out fine. Used about 1/2 tsp. oregano due to finicky eater in my home, used Baby Bella mushrooms because I didn’t have the portabella. Turned out great and since we like gravy so much in our house, the saucier sauce was good for us. I served with Basmati rice and leafy green salad with vinaigrette (sweetened) and it was a great meal! Looking forward to the leftovers. Looking forward to trying more of your recipes:)!!
Natasha says
So glad you enjoyed it, Suzanne! And I’m glad the substitution worked.
Debs @ Wilde Orchard says
Love this Natasha! It looks so good!!
Natasha says
Thanks Debs!!!
Sugar et al. says
How absolutely gorgeous is this dish! I shouldn’t have opened this post before dinner…I so wish I could eat this now!
Natasha says
Aw thank you ????
Keri @ Fashionable Foods says
YUM is all I can say! That balsamic portobello sauce sounds wonderful. I love anything over mashed potatoes, so this is right up my alley!
Natasha says
Thanks so much, Keri! I hope you try it 🙂
Kate @ Babaganosh.org says
Everything in this post looks good – both as far as technical host switching and the recipe! 🙂
I like the idea of balsamic with pork, never had that before but it sounds good, so I will be trying this!
Natasha says
Thanks Kate, let me know if you make it 🙂 Haha I’m glad things aren’t displaying wonky for you. It’s been an interesting week… that’s for sure.