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Pork tenderloin medallions smothered in a creamy balsamic mushroom sauce. A fast and simple family dinner!

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!

Course Main Course
Cuisine American
Keyword creamy balsamic pork
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Natasha Bull


  • 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


  1. Cut pork into medallions. Sprinkle them with salt & pepper and the garlic powder on both sides and dredge in flour.
  2. 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.
  3. Meanwhile, slice the mushrooms. 
  4. Take the pork out of the pan and set aside. 
  5. Add the remaining tablespoon of butter and the mushrooms to the pan. Sauté for about 5 minutes, stirring often. 
  6. Add the chicken broth, balsamic vinegar, and Italian seasoning to the pan. Let it bubble for 2 minutes.
  7. Add in the cream and put the pork back in the pan. 
  8. 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.