I’m sharing my Pork Medallions With Mushroom Sauce recipe because the tenderloin stays juicy and the simple creamy mushroom sauce with pan-fried mushrooms is outstanding.
I still get a little proud when I mention Creamy Mushroom Pork Tenderloin, because it actually delivers every time. The pork tenderloin comes out juicy and the cremini mushrooms get this nutty browned flavor that makes the sauce sing, you cant help but lean in.
Sometimes folks ask if it is one of those Pork Medallions With Mushroom Sauce or more like Pork Loin Chops With Mushrooms and I laugh because it borrows the best parts of both but stays its own thing. Its simple, a little showy, and somehow reliable even when I forget a step or two.
Ingredients
- Lean pork tenderloin gives lots of protein, it’s low in fat if trimmed, mild flavor.
- Cremini mushrooms add umami, fiber, B vitamins and soak up savory cream sauce.
- Shallot adds sweet onion notes, milder then onion, blends into sauce.
- Garlic brings pungent warm flavor, antioxidant benefits, a little goes a long way.
- Heavy cream makes sauce rich and silky, higher in fat its very comforting.
- White wine or broth adds bright acidity or savory depth, not sweet though.
- Thyme gives earthy lemony herbal notes, small pinch lifts the whole dish.
- Butter adds richness and helps brown pork, tastes great with mushrooms.
Ingredient Quantities
- 1 1/2 pounds pork tenderloin, trimmed and patted dry
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini or white button mushrooms, sliced
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1 tablespoon all purpose flour
- 1/2 cup dry white wine or low sodium chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 teaspoon Worcestershire sauce (optional)
- 2 tablespoons chopped fresh parsley for garnish
How to Make this
1. Preheat your oven to 400°F. Pat the pork tenderloin dry with paper towels, season all over with kosher salt and freshly ground black pepper.
2. Heat 1 tablespoon olive oil in a large oven proof skillet over medium high heat until shimmering, add 1 tablespoon butter and sear the pork, turning every 2 to 3 minutes so it gets a deep golden crust on all sides, about 8 to 10 minutes total. Remove the pork to a plate.
3. Put the seared pork on a small roasting pan or keep it in the oven proof skillet if there’s space, roast in the preheated oven until an instant read thermometer reads 145°F in the thickest part, usually about 12 to 18 minutes depending on thickness. Start the sauce while the pork roasts or right after you take it out, either works.
4. While the pork roasts or rests, wipe the skillet out a little leaving the browned bits, heat the remaining 1 tablespoon olive oil and the remaining 1 tablespoon butter over medium heat, add the sliced mushrooms and cook without crowding until nicely browned and their liquid is mostly evaporated, about 6 to 8 minutes.
5. Push the mushrooms to the side, add the minced shallot and garlic to the pan, cook 30 to 60 seconds until fragrant but not burned, then stir everything together.
6. Sprinkle the tablespoon of flour over the mushrooms and shallot, stir and cook 1 minute to remove raw flour taste, then pour in the 1/2 cup dry white wine or low sodium chicken broth, scraping up the browned bits from the bottom with a wooden spoon, simmer until slightly reduced, about 2 to 3 minutes.
7. Pour in 1 cup heavy cream, add the 1 teaspoon Dijon mustard, 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme, and 1 teaspoon Worcestershire sauce, stir and simmer gently until the sauce thickens enough to coat the back of a spoon, 3 to 5 minutes. Taste and season with salt and pepper.
8. When the pork hits 145°F remove from oven and let it rest loosely tented for 5 to 10 minutes so the juices redistribute, slice into medallions and spoon the creamy mushroom sauce over the top.
9. Garnish with the 2 tablespoons chopped fresh parsley and serve immediately with mashed potatoes, rice or crusty bread to soak up the sauce.
10. Quick tips: don’t let the garlic burn, scrape up those brown bits for flavor, and use an instant read thermometer so you don’t overcook the pork, it’s better slightly pink than dried out.
Equipment Needed
1. Large ovenproof skillet (cast iron or stainless steel)
2. Small roasting pan or rimmed baking sheet if the skillet’s too small
3. Instant-read meat thermometer
4. Tongs for turning the pork
5. Wooden spoon for scraping up browned bits
6. Chef’s knife
7. Cutting board
8. Measuring cups and measuring spoons
9. Paper towels and a clean kitchen towel
FAQ
Creamy Mushroom Pork Tenderloin Recipe Substitutions and Variations
- Pork tenderloin: swap with boneless pork chops, a boneless pork loin roast, or skinless chicken breasts if you want something leaner; cooking time will change so watch the internal temp.
- Heavy cream: use 1 cup half and half plus 2 tbsp melted butter for similar richness, full fat coconut milk for a dairy free version, or plain Greek yogurt thinned with a little milk added off heat to avoid curdling.
- Dry white wine or chicken broth: replace with low sodium chicken broth, dry vermouth, or 1/4 cup white grape juice plus 1 tsp white wine vinegar for acidity.
- Mushrooms: try portobello slices, shiitake or oyster mushrooms, or canned sliced mushrooms (drain well) if fresh ones arent available.
Pro Tips
1. Let the pork sit at room temperature for about 20 to 30 minutes before you sear it, and pat it very dry; it will brown way better and cook more evenly, especially if you salt it early so the seasoning penetrates.
2. Get the pan screaming hot before the pork goes in, and add the butter near the end of the sear so you can baste with a spoon, that way you get a rich crust and extra flavor, just dont let the garlic burn when you add it later.
3. Cook the mushrooms without crowding the pan until theyre nicely golden and most of their liquid is gone, that concentrated mushroom flavor is the whole point, and if the sauce is too thin whisk in a small cornstarch slurry, a teaspoon cornstarch mixed with a tablespoon cold water, then simmer until it thickens.
4. Rest the pork loosely tented for 5 to 10 minutes so juices redistribute, and if you want a glossy sauce finish it off the heat with a small piece of cold butter or a tiny squeeze of lemon to brighten things up.
Creamy Mushroom Pork Tenderloin Recipe
I’m sharing my Pork Medallions With Mushroom Sauce recipe because the tenderloin stays juicy and the simple creamy mushroom sauce with pan-fried mushrooms is outstanding.
4
servings
610
kcal
Equipment: 1. Large ovenproof skillet (cast iron or stainless steel)
2. Small roasting pan or rimmed baking sheet if the skillet’s too small
3. Instant-read meat thermometer
4. Tongs for turning the pork
5. Wooden spoon for scraping up browned bits
6. Chef’s knife
7. Cutting board
8. Measuring cups and measuring spoons
9. Paper towels and a clean kitchen towel
Ingredients
-
1 1/2 pounds pork tenderloin, trimmed and patted dry
-
Kosher salt and freshly ground black pepper to taste
-
2 tablespoons olive oil
-
2 tablespoons unsalted butter
-
8 ounces cremini or white button mushrooms, sliced
-
1 small shallot, minced
-
2 cloves garlic, minced
-
1 tablespoon all purpose flour
-
1/2 cup dry white wine or low sodium chicken broth
-
1 cup heavy cream
-
1 teaspoon Dijon mustard (optional)
-
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
-
1 teaspoon Worcestershire sauce (optional)
-
2 tablespoons chopped fresh parsley for garnish
Directions
- Preheat your oven to 400°F. Pat the pork tenderloin dry with paper towels, season all over with kosher salt and freshly ground black pepper.
- Heat 1 tablespoon olive oil in a large oven proof skillet over medium high heat until shimmering, add 1 tablespoon butter and sear the pork, turning every 2 to 3 minutes so it gets a deep golden crust on all sides, about 8 to 10 minutes total. Remove the pork to a plate.
- Put the seared pork on a small roasting pan or keep it in the oven proof skillet if there's space, roast in the preheated oven until an instant read thermometer reads 145°F in the thickest part, usually about 12 to 18 minutes depending on thickness. Start the sauce while the pork roasts or right after you take it out, either works.
- While the pork roasts or rests, wipe the skillet out a little leaving the browned bits, heat the remaining 1 tablespoon olive oil and the remaining 1 tablespoon butter over medium heat, add the sliced mushrooms and cook without crowding until nicely browned and their liquid is mostly evaporated, about 6 to 8 minutes.
- Push the mushrooms to the side, add the minced shallot and garlic to the pan, cook 30 to 60 seconds until fragrant but not burned, then stir everything together.
- Sprinkle the tablespoon of flour over the mushrooms and shallot, stir and cook 1 minute to remove raw flour taste, then pour in the 1/2 cup dry white wine or low sodium chicken broth, scraping up the browned bits from the bottom with a wooden spoon, simmer until slightly reduced, about 2 to 3 minutes.
- Pour in 1 cup heavy cream, add the 1 teaspoon Dijon mustard, 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme, and 1 teaspoon Worcestershire sauce, stir and simmer gently until the sauce thickens enough to coat the back of a spoon, 3 to 5 minutes. Taste and season with salt and pepper.
- When the pork hits 145°F remove from oven and let it rest loosely tented for 5 to 10 minutes so the juices redistribute, slice into medallions and spoon the creamy mushroom sauce over the top.
- Garnish with the 2 tablespoons chopped fresh parsley and serve immediately with mashed potatoes, rice or crusty bread to soak up the sauce.
- Quick tips: don't let the garlic burn, scrape up those brown bits for flavor, and use an instant read thermometer so you don't overcook the pork, it's better slightly pink than dried out.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 4
- Calories: 610kcal
- Fat: 44.7g
- Saturated Fat: 21g
- Trans Fat: 0.1g
- Polyunsaturated: 2.25g
- Monounsaturated: 21.35g
- Cholesterol: 217mg
- Sodium: 160mg
- Potassium: 708mg
- Carbohydrates: 6g
- Fiber: 0.5g
- Sugar: 1.25g
- Protein: 39.5g
- Vitamin A: 700IU
- Vitamin C: 6mg
- Calcium: 35mg
- Iron: 1.75mg
