Turn an ordinary pork tenderloin into a restaurant-quality meal with this Pork Tenderloin in Creamy Mushroom Sauce. Ready in about 30 minutes, this dish is an easy weeknight favorite that also works well for entertaining. Serve it over pasta, mashed potatoes, or rice.
If you want to refresh your dinner rotation, this pork medallion recipe with a homemade creamy mushroom sauce is a perfect choice. The sauce combines chicken broth, dried herbs, Dijon mustard and heavy cream for a savory, comforting finish that highlights tender pork slices.
The sauce is rich and silky, with a gravy-like consistency from the cream and reduced broth. Sliced mushrooms bring a deep umami flavor while the mustard adds a bright, balancing note. The pork medallions cook quickly and stay juicy when not overcooked, making the whole dish simple and satisfying.
Pork Tenderloin In Creamy Mushroom Sauce
This recipe is straightforward but feels special. The creamy mushroom sauce is bold and savory, while the pork medallions remain tender when cooked to the recommended temperature. It’s a flexible recipe that pairs well with many sides and is easy enough for a weeknight but elegant enough for guests.
Ingredients Needed
These core ingredients give the dish its flavor and texture. Adjustments and substitutions are possible, but the combination below produces the classic result.
Notes on the primary ingredients:
- Pork: Use pork tenderloin sliced into medallions for fast, even cooking. One pound of tenderloin, sliced, is a good starting point.
- Mushrooms: Baby bella mushrooms add depth, but white button or portabella can be used if sliced to bite-sized pieces.
- Cream and Broth: Heavy cream and chicken broth create the sauce’s balance of richness and savoriness.
- Mustard: Dijon adds a subtle tang that brightens the sauce and pairs well with pork.
Salt, pepper and dried or fresh herbs complete the flavor profile. See the recipe card below for exact amounts.
Recipe Variations
- With pasta: Toss the pork and sauce with cooked pasta for a comforting skillet pasta dish or serve the saucy pork over noodles.
- Make it cheesy: Stir in grated Parmesan or mozzarella at the end of cooking for a richer, creamier sauce or sprinkle Parmesan as a garnish.
- Alternative herbs: Fresh tarragon or sage are great alternatives to basil and thyme for a different aromatic profile.
- Extra creamy: A spoonful or two of sour cream folded in off the heat will boost creaminess without thinning the sauce.
- Pesto twist: Stir in a small amount of basil pesto toward the end for a green, herb-forward variation.
Substitutions
- Broth: Swap chicken broth for beef or vegetable broth, or use dry white wine for added acidity and depth.
- Oil: Substitute olive oil with canola, vegetable or another neutral oil.
- Mustard: If you don’t have Dijon, try stone-ground, spicy brown, honey mustard or dry mustard powder.
- Herbs: Fresh herbs work fine in place of dried—use a bit more fresh since dried herbs are more concentrated.
Cut the pork into even medallions so they cook at the same rate.
How To Make Pork Tenderloin Smothered in a Creamy Mushroom Sauce
- Prepare and season the pork. Bring the tenderloin to room temperature for 30–60 minutes. Trim excess fat, slice into 1-inch rounds, and season with salt, pepper, onion powder and garlic powder.
- Sear the pork. Heat oil in a 12-inch skillet over medium-high until shimmering. Sear the medallions for about 3 minutes per side until browned, then remove them from the skillet.
- Sauté the mushrooms. In the same skillet, melt butter and sauté sliced mushrooms until softened, 3–5 minutes.
- Build the sauce. Add minced garlic briefly to bloom the flavor, then stir in dried basil and thyme and the Dijon mustard. Pour in chicken broth and bring to a simmer. Return the pork to the skillet, add heavy cream and cook until the sauce reduces to a gravy-like consistency and the pork reaches your desired doneness, about 5 minutes. The FDA recommends an internal temperature of 145°F for pork.
- Finish and serve. Taste and adjust seasoning, garnish with minced fresh parsley if desired, and serve warm with your chosen sides.
The sauce will thicken as it simmers; no flour is required. If it seems thin, simmer for another minute or two until it reaches the desired thickness.
Tips For Perfect Pork Tenderloin In Creamy Mushroom Sauce
- Use an instant-read thermometer to avoid overcooking: remove pork at 145°F for medium, or up to 155°F for medium-well. Avoid exceeding 160°F to prevent dryness.
- If you prefer thinner medallions, gently pound the slices to ½-inch thickness; thinner pieces cook faster.
- Let the pork rest a few minutes before serving to retain juices and improve texture.
- Store leftovers in an airtight container. Reheat gently in a 275°F oven covered with foil or warm slowly on the stovetop to preserve texture—avoid microwaving if possible.
Serving
This creamy pork is delicious with many sides. Try mashed potatoes, garlic herb rice, sautéed vegetables or rosemary garlic mashed potatoes for a complete meal.
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Pork Tenderloin In Creamy Mushroom Sauce
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Pork Tenderloin In Creamy Mushroom Sauce
Ingredients
- 1 pound pork tenderloin cut into medallions
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 8 ounces baby bella mushrooms sliced
- 4 cloves garlic minced
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 1 teaspoon Dijon mustard
- ½ cup chicken broth (or beef broth, or dry white wine)
- 1 cup heavy cream
- Minced fresh parsley for garnish, optional
Instructions
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Bring the pork to room temperature for 30 minutes to an hour before cooking. Trim excess fat and cut into 1-inch slices. Season with salt, pepper, onion powder and garlic powder.
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Heat a 12-inch skillet over medium-high and add olive oil. When shimmering, add the pork and cook about 3 minutes per side until browned, then remove from the skillet.
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Add butter to the skillet, melt, then sauté mushrooms until softened, about 3–5 minutes.
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Add minced garlic and cook briefly, then stir in dried basil, dried thyme and Dijon mustard. Pour in chicken broth and bring to a simmer. Return the pork to the skillet and pour in heavy cream. Simmer until the sauce reduces and the pork reaches desired doneness, about 5 minutes. The FDA recommends 145°F internal temperature for pork.
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Adjust seasoning to taste, garnish with fresh parsley if desired, and serve warm with your preferred sides.
Notes
- Avoid overcooking the pork to keep it tender. Use a thermometer and remove from heat at the desired temperature.
- Pound slices thinner with a meat mallet if you prefer ½-inch medallions; thinner pieces will cook faster.
- Allow the pork to rest a few minutes after cooking to retain juices.
- Store leftovers in an airtight container and reheat gently in a low oven or on the stovetop to preserve texture; avoid the microwave when possible.
Nutrition
| Carbohydrates: 4g
| Protein: 18g
| Fat: 26g