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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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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My husband made this last night and it was delicious. We will definitely make this again.
I’m so happy to hear it!! Thanks for letting me know, Tamzen!
Have you ever substitute with yogurt instead of the cream?
Nope. I don’t use yogurt in sauces like this. It’s very prone to curdling and it has a totally different taste and texture… not as silky and more tangy. If you were in an experimenting mood, full fat sour cream can make ok sauces as in Stroganoff, but you’re stirring it in right at the end under low heat.
Excellent! I doubled recipe for 7 adults. Used a little cornstarch mixture to thicken at the end of cooking. The gravy is so delicious, people licked plate with bread to get last drops of gravy. Will certainly make it again!
Love that!!
This was a hit, and it was so simple. I already had everything (but my mushrooms were canned, they’ll be fresh next time!) I was hoping for leftovers, but we ate everything! Thank you!
It’s our pleasure! Thanks for your review, Steph!
Quick, easy and very tasty!
Glad you enjoyed it, Gary!
This is sooooo good! Everyone loved it!
I’m thrilled to hear it, Ricci! 😀 Thank you!
This turned out delicious. I did make a few tweaks. I doubled the sauce and the mushrooms because I served it over egg noodles and wanted to make sure there was enough sauce for the noodles. I also mixed a small handful of flour (yes that’s my measurement 🙂 ) into the mushrooms about a minute or so before adding the liquids. Since I was doubling the sauce I thought it would be too liquidy without it. The sauce thickened up really nicely. Husband LOVED it. Thanks!
Awesome!
Made this tonight and it was amazing. Definitely going into our dinner rotation! One pan, no dicing of an onion – that is an easy meal in my book! My toddler even liked it and she is hit or Miss on sauces. So good.
I’m thrilled to hear that!! 😀 Thanks for your review, Emily!
This was very good. I didn’t have any cream so I substituted with 4 oz of cream cheese. I also doubled the mushrooms. Turned out pretty good.
That’s great!!
Has anyone used ghee instead of butter and coconut cream instead of heavy whipping cream when making this to make it a dairy free dish?
Hi Sarah!
I used coconut cream in place of dairy creamer and it is very tasty, however it does taste like coconut oil is used. If you don’t mind that then there’s no problem! I usually like my coconut flavors in asian style dishes but it’s not bad here as a replacement. I would prefer regular heavy cream, but I didn’t want to run to the store so i used coconut, but its very tasty still.
Hope this helps