Clean recipe · saltandlavender.com
Creamy Mushroom Pork Tenderloin
This easy creamy mushroom pork tenderloin recipe has melt-in-your-mouth pork medallions smothered in a creamy garlic mushroom sauce! It's a 30-minute meal.
Original recipe: saltandlavender.com
- Yield:
- 4 servings
- Prep:
- 10 min
- Cook:
- 20 min
- Total:
- 30 min
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Ingredients
- 1 pound pork tenderloin
- Salt & pepper (to taste)
- 1 tablespoon olive oil
- 3 tablespoons butter (divided)
- 8 ounces cremini mushrooms (sliced)
- 3 cloves garlic (minced)
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon Italian seasoning or Herbs de Provence
- 1/4 cup chicken/beef broth or wine (dry white or sherry)
- 3/4 cup heavy/whipping cream
Instructions
- Trim any excess fat and the silver skin (the tough part that may cover some of the tenderloin) and cut it into 1" thick medallions. Season each piece with salt & pepper.
- Add the oil and one tablespoon of the butter to a skillet over medium-high heat. Let the pan warm up for a few minutes.
- Sear the pork for 3 minutes/side then transfer it to a plate.
- Add in the remaining 2 tbsp butter and once it melts, add in the mushrooms and cook for 5-6 minutes, stirring occasionally, or until the water has been released and cooked off.
- Stir in the garlic, Dijon mustard, Italian seasoning, and chicken broth. Let it bubble for about a minute.
- Add in the cream and let it bubble for about a minute.
- Add the pork back into the pan and let it cook for another 3-5 minutes or until the pork has cooked through and the sauce has reduced/thickened a bit. You may need to turn the heat down a bit so it doesn't boil furiously.
- Season with extra salt & pepper as needed and serve immediately.