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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 51 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

Ingredients 

  • 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

Instructions 

  • 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. 

Notes

  • 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

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.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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144 Comments

  1. 5 stars
    So dang good! That sauce is perfection! I just kept going back to the pan and spooning more on my plate! So so good!!

  2. 5 stars
    This was one of the best meat dishes I’ve had in a very long time. So flavorful and delicious. Also it was so very easy. It’s a keeper and I will definitely be making it again!

    1. Yes, but I’d be sure it’s basically cooked through because it’s not safe to store partially cooked meat in the fridge.

  3. 5 stars
    I made this recipe using a truffle-infused balsamic vinegar which I had just purchased and OMG! It was amazing! It was tender and very, very tasty. Love, love this recipe and saving it as a favourite. Thanks for sharing. 🙏

  4. 5 stars
    Eating this right now as I type. I had to come leave a review. So tasty!
    I followed the recipe exactly- I did as recommended and did half white wine and half chicken broth. I love the flavors in this dish. And it’s so easy!
    I served it with homemade mashed potatoes and green beans. Will be making again for sure!

    1. I suggest green beans in the blog post. But whatever you prefer. Broccolini would work well. Carrots, Brussels sprouts, anything really. Hope you enjoy the recipe!

    1. Hi! You could try. The taste will be a bit different, but if you usually do this with creamy sauces, I think it should work great. Let me know how it goes! 🙂