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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.
Love mushrooms? Try my Creamy Spinach Mushroom Pork Chops, this Creamy Mushroom Chicken, or Garlic Mushroom Pasta.
Why you’ll love it
This recipe is crazy good… and super simple. I just love pork tenderloin. I think it’s totally underrated. Many people prefer chicken over pork, but this one might change your mind. Pork is flavorful (but still fairly mild as far as meats go), super easy to make, and did I mention so tender when cooked right?
This is another weeknight wonder that’s tasty enough to serve for a more special occasion. All you need is 30 minutes for this easy pork recipe to be on your table. It’s possibly my favorite sauce for pork tenderloin! Cream, garlic, and mushrooms. Say no more.
What you’ll need
- Pork tenderloin – do not confuse pork loin with pork tenderloin. They’re two separate cuts of meat. Tenderloins tend to be smaller (usually between 1-3 pounds). Loins take longer to cook.
- Olive oil and butter – for sautéing
- Mushrooms – I chose cremini here
- Garlic – a classic aromatic. Use even more than suggested if you’re a garlic lover.
- Dijon mustard – it’s a tried and true ingredient to add to sauces to help build layers of flavor so it’s not just a one-dimensional cream sauce. Don’t skip it!
- Italian seasoning – it’s a versatile blend of dried herbs that I use in many recipes to amp up the flavor and comes in one jar
- Broth – chicken or beef broth creates another savory dimension in the sauce. White wine works too.
- Heavy cream – to make the sauce luscious
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I love my cooking tongs. They’re great for quickly turning meat when you’re searing it.
- I used my trusty (and very affordable) 10.25″ Lodge cast iron pan for this recipe.
- Cooking pork tenderloin is a fast process, so be sure not to overcook it. It’ll be dry and leathery. Pork farming practices have changed, and pork is now safe to eat at 145F, or a bit pink inside. Use an instant read meat thermometer if you have any doubts.
How to make creamy mushroom pork tenderloin
This is an overview, and full ingredients & instructions are in the recipe card below.
- Cut the tenderloin into 1″ rounds after trimming off any fat. Season with salt & pepper on both sides. Let the oil and a third of the butter warm up in a skillet. Sear the pork for about 3 minutes per side, then transfer to a plate.
- Add the remaining butter to the skillet and let it melt. Sauté the mushrooms until the water has been cooked off, stirring every so often. Stir in the mustard, broth or wine, garlic, and Italian seasoning. Let it bubble gently for a minute.
- Stir in the cream, and return the pork to the pan after a minute. Finish cooking the meat to 145F, season with extra salt & pepper if needed, and enjoy right away.
Substitutions and variations
- I used cremini mushrooms, but use whatever variety you prefer. White mushrooms would be fine, for example.
- You can swap the broth with wine. I suggest in the recipe card to use a dry white wine (e.g. pinot grigio or sauvignon blanc) or sherry, but marsala would work. Even red wine should be fine if you happen to have a bottle open.
- You’re welcome to use Herbs de Provence in place of the Italian seasoning if you wish. It goes great with pork.
- As always, I caution against subbing the heavy cream for something lower fat. It will yield a thinner sauce, and it’s liable to curdle.
What to serve with mushroom pork tenderloin
- I especially enjoy it with egg noodles, but another variety of pasta will work. Rice or Mashed Potatoes would be great too with the creamy sauce.
- Round out the meal with a warm dinner roll, my Maple Roasted Beets and Carrots, and side salad. I suggest making a big Caesar salad with my popular Homemade Caesar Dressing, or try this Honey Mustard Dressing for something different with spring mix.
Leftovers and storage
- You can store leftovers of this pork tenderloin recipe in the fridge in a covered container for a few days, but it’s definitely best served fresh.
- Reheat over a low heat very slowly in a saucepan so that the sauce doesn’t separate.
- I don’t recommend freezing leftovers due to the dairy content.
Will you give this easy creamy mushroom pork tenderloin medallions recipe a try? Questions, or want to write a review? Leave me a comment below, and be sure to tag me #saltandlavender on Instagram.
Creamy Mushroom Pork Tenderloin
Ingredients
- 1 pound pork tenderloin cut into medallions
- Salt & pepper to taste
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 8 ounces cremini mushrooms
- 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" 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is a favorite special night dinner for us (just because of the cream and butter. Don’t hate on me.) just a classic.
I had a recipe in my head from awhile back but wanted to check if anyone was doing it differently. I did sherry as suggested, I think that’s important to give it that ‘extra’, shallots in addition. So fantastic.
I’m so glad it’s a hit for you guys! 🙂
I made this tonight, it was really easy to whip up and so tasty. I used white wine instead of broth and just steamed broccoli for a side and it was perfect! I will make it again for sure for a quick easy evening meal. Thank you!
You’re welcome!!
We made this for dinner and added asparagus! It was perfect! Thanks for the recipe!
Excellent! You’re very welcome, Drew.
We make this recipe all the time and it’s amazing. Usually measure with my heart and add and change stuff and it’s still great! Thanks for sharing!
That’s awesome! Thank you!
I made this tonight and it turned out really tasty. I used chicken broth and I used regular mustard because I didn’t have any Dijon but it was still good. I made some noodles to go with it and sautéed spinach. An excellent dinner.
So happy it was a hit, Sharon! Thanks for your review!
I am wondering if you have a suggestion for making this in advance and using the oven to finish cooking or warm before serving. I would like to serve it for a dinner party for 10 people but trying to figure out how it’s best to do that without standing over the stove while my company is here. Thank you!
Hi! I think that you could warm it in the oven. I’d do it over a low heat (like max 350F, preferably less) and slowly so the cream sauce doesn’t separate. It can be a bit tricky with a recipe like this as pork is very lean and easy to overcook, and cream sauces don’t always reheat well. You may want to do a test run to nail down the timing and make sure it all goes smoothly.
What do you mean by beef broth , the only one I found was beef broth soup
Hi! Beef broth is similar to beef stock. If you’re not in North America, it could be called something different. I’ve also seen similar products called beef consomme, and you’ll see “bouillon” too.
Hi- do you think using half and half or a combination of cream & half/half would work as well? Was trying to cut the fat just a little….
Hi! It could work for sure, but it also depends a bit on your expectations. Half-and-half will yield a thinner sauce, and I’ve had readers curdle it before, so that’s why I always recommend heavy cream. If using half-and-half, perhaps turn the heat down a bit before adding it to the pan and ensure it’s not cold straight out of the fridge.
instead, could you possibly up the broth or do 1/4 c broth part 1/4c wine and 1/2 c cream?
You could try, but I can’t predict results… you’ll end up with a thinner sauce.
I only have pork loin- do you know how much longer I would need to cook it? Do you think it would still work? Thanks so much for your great recipes!
Hi! I’m glad you’re enjoying my recipes, Jessica. 🙂 I don’t – sorry. Pork tenderloin is much different and cooks really quickly. Pork loin is generally better for slow cooking (like roasting).
Can you replace, cream with sour cream?
Hi! It’ll be a different result… different flavor and I’d be cautious that you add it in later on so it doesn’t curdle.