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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.

For something without mushrooms, try my Creamy Pork Tenderloin Medallions or Creamy Brandy Apple Pork Tenderloin instead.

creamy balsamic pork tenderloin in a skillet

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
ingredients for balsamic pork tenderloin in prep bowls

Helpful 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.
  • 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.

searing pork in a skillet and then cooking mushrooms

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.

cooking mushrooms in a skillet and making cream sauce for pork tenderloin

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.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

creamy balsamic tenderloin medallions with egg noodles in a shallow bowl

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.
close-up of creamy balsamic pork tenderloin medallions

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 in a skillet
4.97 from 57 votes

Creamy Balsamic Pork Tenderloin

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.
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 4


  • 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.


Calories: 462kcal, Carbohydrates: 10g, Protein: 28g, Fat: 35g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.3g, Cholesterol: 157mg, Sodium: 239mg, Potassium: 836mg, Fiber: 1g, Sugar: 5g, Vitamin A: 1055IU, Vitamin C: 0.4mg, Calcium: 56mg, Iron: 2mg

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.

Leave a star rating and comment below!

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!

Hi! I’m Natasha.

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4.97 from 57 votes (4 ratings without comment)

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  1. Kim says:

    5 stars
    This recipe is delicious. I had some white Peach Balsamic so used it and it was very yummy indeed. Having leftovers tonight. Love the mushroomy sauce.

    1. Natasha says:

      So happy you liked it, Kim!! 😀

  2. Bea says:

    the vinegar made my cream curdle a bit – is there a way to avoid this?

    1. Natasha says:

      Was it heavy cream vs. something with a lower fat percentage? Also, adding it cold straight from the fridge can sometimes shock it into curdling, so I let mine warm up on the counter for a bit.

  3. Jim S says:

    Absolutely delicious ! The combination of cream and balsamic pair well. Saving this one !

    1. Natasha says:

      Thank you, Jim!

  4. Casandra says:

    5 stars
    I made this recipe for my family and we thought it was wonderful. It was easy to make and turned out delicious. I didn’t dredge my pork in flour but still got a nice crust on it. Thanks for a great weeknight dinner recipe!

    1. Natasha says:

      Awesome!! I’m so glad you liked it, Casandra!

  5. Casandra says:

    5 stars
    I made this for my family the other night and it was a great dinner. Easy to prepare and delicious. Thank you for a great recipe!

    1. Natasha says:

      You’re very welcome, Casandra! Thanks for your review! 😀

  6. Velvetjones says:

    This recipe rocked my world

    1. Natasha says:


  7. Jayne says:

    5 stars
    Delicious and time (soon) I will do your suggestion and make the chicken broth amount with half of white wine. Thank you for your recipe

    1. Natasha says:

      I’m so happy you enjoyed it, Jayne!! Thanks for your review! 🙂

  8. Nancy says:

    5 stars
    This was outstanding!!! I wouldn’t change a thing. We couldn’t believe how tender the pork was – and so good with basmati rice.

    1. Natasha says:

      That’s so nice to hear, Nancy!! Appreciate your review! 😀

  9. Cathy C says:

    5 stars
    Fixed this tonight for dinner. Absolutely delicious. My grocery had pork tenderloin buy one get one free so I have been looking for new recipes. This one is a keeper! Enjoyed by all (and it was a cheap meal)!

    1. Natasha says:

      Fantastic!! 🙂 Appreciate your 5-star review!

  10. Kara Jo says:

    5 stars
    Absolutely amazing! I came across this looking for a way to make my tenderloin this evening and made it. I didn’t have heavy whipping cream so I made my own with unsalted Irish butter and milk. I also did not have balsamic vinegar but had balsamic vinaigrette. I served this over German egg noodles. This one is a keeper!!! So quick and easy and so yummy!!!

    1. Natasha says:

      I’m so glad you were able to tweak it!! 🙂 Thanks for your review!