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.
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!
Have you made this pork tenderloin in a creamy balsamic sauce recipe? Let me know!
Creamy Balsamic Pork Tenderloin
Prep
Cook
Total
Yield 4
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.
Notes
You can replace half or all of the chicken broth with dry white wine if desired.
Courses Main Course
You may also like my creamy balsamic chicken pasta.
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.
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 🙂
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 ????
Debs @ Wilde Orchard says
Love this Natasha! It looks so good!!
Natasha says
Thanks Debs!!!
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.