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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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To use a tad less hvy cream lightly dust meat with flour and then saute. Cld then use bit more broth.
Also, to do ahead do meat, mushrooms garlic early.
Finish sauce closer to serving time. Chancy to warm in oven due to pork cld dry out.! AGREE.
Gorgeous and so easy! Family, including kids, loved it! I tenderized mine with a wooden mallet before frying and used a dash of red wine with the chicken broth. Turned out great, restaurant quality 😊 thanks for sharing ur recipe x
Wonderful!! You’re very welcome, Taz!
Another 10/10! Family loved it. Going in our rotation. Next time I am going to double the dijon because we love it and a tad more would make it even better, for us. We served it with mashed potatoes and green beans. Going to serve with rice one of these times! Amazing how good it is for an easy recipe! Thanks for making my family look forward to dinner, again!
You’re very welcome, Barb!! 🙂 I appreciate your 5-star review!
We made this yummy recipe for supper and even my grandson enjoyed it. We had it with an egg noodle, and I wish I’d thought in time to put shredded spinach in in time to do that. Very good, very easy.
I’m so pleased you enjoyed it, Karen!! Thanks for your review. Adding in some spinach would work great.
I tried this tonight it was awesome and easy to make. Even my fussy husband gave it two thumbs up. Definitely a keeper
That’s fabulous!! Thank you!
Amazing flavor from the Dijon especially..love this and will make on a regular basis
Yay!! I’m thrilled to hear that, Tracey. Thanks for your 5-star review!
Hi I have used your recipe before and it is very yummy. This time however I need to cook in advance and would like to freeze it. Should I freeze the meat, mushrooms etc without the cream or can I freeze it with the cream ?
Many thanks
Judi
Hi Judi! Generally cream sauces don’t freeze too well, but I am not sure if just partially making it would work so well either. If I *had to* freeze it, I’d probably freeze it with the cream and then reheat it slowly over a low heat but add in a splash more cream to revitalize the sauce.
Hi! Thanks for this super recipe! I made it for supper tonight and my wife and I found it delicious. Your timings were spot on, it took about 30 minutes to make. Often, the timings listed are hugely unrealistic. Flavour, timing, recipe, everything was perfect. Thanks again! 10/10!
You’re very welcome!! 🙂
Sauce had ok flavor, but lacking in visual color (too white). Had to add some Gravy Master to make it look appealing. Cooked exactly as written, but ideally 2 minutes per side would have been better.
Did you use a non-stick pan by chance? As you can see from my photos, the gravy isn’t pale.
Cook the meat at a higher heat so you develop some fond on the pan. After cooking mushrooms, toss a couple tablespoons of sherry or white wine into the pan to deglaze. Use a wooden spoon to scrape up colored bits from pan. Plenty of brown color will result.
It was delicious. I put it over some egg noodles and it was a whole meal almost.
Thank you!! So glad you enjoyed it! 🙂