Creamy Balsamic Pork Tenderloin
This creamy balsamic pork tenderloin recipe is a comforting meal that's ready in 25 minutes! Tender pork is coated in an irresistible balsamic portobello mushroom sauce.
Servings: 4
Ingredients
- 1 pound pork tenderloin
- Salt & pepper
- 1/4 teaspoon garlic powder
- Flour for dredging
- 2 tablespoons butter divided
- 1 tablespoon olive oil
- 12 ounces portobello mushrooms sliced (I used baby bellas)
- 1/2 cup chicken broth
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon Italian seasoning
- 1 cup heavy/whipping cream
Instructions
- Cut the pork into 1" medallions. Sprinkle them with salt & pepper and the garlic powder on both sides and coat each piece in flour.
- Add 1 tablespoon of the butter and the olive oil to a skillet over medium-high heat. Add the pork to the skillet once it's hot and cook for 3-4 minutes/side, then transfer to a plate.
- Add the remaining tablespoon of butter and the mushrooms to the pan. Sauté for about 5 minutes, stirring often.
- Add the chicken broth, balsamic vinegar, and Italian seasoning to the pan. Let it bubble for 2 minutes.
- Add in the cream and return the pork to the skillet. Reduce heat to medium and let the sauce simmer for another 5 minutes or until it thickens up a bit and the pork is fully cooked. Season with extra salt & pepper if needed.
Notes
- You can replace half or all of the chicken broth with dry white wine if desired.
- This recipe also appears on page 89 of the Salt & Lavender: Everyday Essentials hardcover cookbook.
Nutrition
Calories: 462kcal | Carbohydrates: 10g | Protein: 28g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 157mg | Sodium: 239mg | Potassium: 836mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1055IU | Vitamin C: 0.4mg | Calcium: 56mg | Iron: 2mg
