This creamy mushroom pork tenderloin recipe delivers melt-in-your-mouth pork medallions in a rich and creamy garlic mushroom sauce, ready in about 30 minutes.
Creamy Garlic Mushroom Pork Tenderloin You'll Want to Make Tonight
There used to be a small butcher near where I lived who always handed me pork tenderloin with the same advice: "This cut doesn't need much, just a quick sear and some mushrooms on the side." That simple wisdom stayed with me.
When I make this creamy mushroom pork tenderloin, I add shallots, garlic, and just a splash of heavy cream. The mushrooms soak up all that flavor, the pork medallions turns beautifully soft in the sauce, and the whole dish comes together in 30 minutes.
Jump to:
🧾Mushroom Pork Tenderloin Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Pork Tenderloin: I love using tenderloin because it cooks quickly and stays juicy after a good sear, making it perfect for this kind of one-pan meal.
- Cremini Mushrooms: These are my go-to mushrooms since they brown beautifully in butter and bring a deep, earthy flavor to the sauce.
- Shallots and Garlic: I like how shallots give a mild sweetness, and garlic adds just enough fragrance to balance the richness.
- Chicken Broth and Heavy Cream: Together, they make the sauce silky and full of flavor; the cream softens everything while the stock keeps it light enough to enjoy any night.
👩🏻🍳How to Make Mushroom Pork Tenderloin
You can find the complete printable Mushrooms Pork Tenderloin recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Sear the Pork Tenderloin: Heat extra virgin olive oil in a skillet, season the pork tenderloin with salt and black pepper, and sear on all sides until browned. Remove and set aside.
2. Build the Sauce Base: In the skillet, melt butter, cook the shallot until softened, then add garlic and cook briefly until fragrant.
3. Create the Creamy Mushroom Sauce: Add mushrooms and cook until golden, then pour in chicken stock, scraping the pan, and let it simmer. Stir in heavy cream and simmer gently.
4. Finish & Serve: Slice the pork tenderloin into medallions, return it to the skillet, and cook until heated through and the sauce thickens. Serve with the creamy mushroom sauce and potatoes.
🍽 What to Serve with Mushrooms Pork Tenderloin
I like serving this dish with simple boiled potatoes, a fresh tomato salad, and plenty of crusty bread to soak up the sauce. For dessert, something light like lemon mousse or lemon posset makes the perfect finish.
💭My Tips for Recipe Success
Slice Before Returning: I like to cut the pork before adding it back so each piece gets coated in the sauce instead of just sitting on top.
Don't Overdo the Garlic: I find cooking it for just 30 seconds keeps it fragrant without turning bitter.
Storing the Leftovers: I keep any extras in the fridge for up to 3 days, and as a result, the sauce thickens slightly, making it taste even better the next day.
🥩Try These Pork Recipes Next!
Recipe
Creamy Mushroom Pork Tenderloin
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 500 g Pork Tenderloin
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper - Freshly ground
- 300 g Cremini Mushrooms - Sliced
- 2 tablespoon Unsalted Butter
- 2 Shallots - Chopped
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper - Freshly ground
- 3 Cloves Garlic - Minced
- 250 ml Chicken Broth
- 300 ml Heavy Cream - or Whipping cream
Instructions
- In a large skillet, heat extra virgin olive oil over medium-high heat. Add the pork tenderloin, season with salt and black pepper, and sear on all sides until browned, about 3 minutes per side. Remove from the pan and set aside.
- In the same skillet, melt the unsalted butter and add the chopped shallot. Season lightly with salt and black pepper, and cook for about 2 minutes until the shallot softens. Stir in the minced garlic and let it cook for 30 seconds, just until fragrant. Add the sliced cremini mushrooms and sauté for about 4 minutes, letting them turn golden and release their flavor.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let the mixture simmer for about 5 minutes. Stir in the cream and continue simmering gently for another 2 minutes until the sauce begins to thicken.
- Slice the pork, return it to the skillet, and cook for 3 minutes until the sauce thickens and the pork is cooked through.
- Serve with the creamy mushroom sauce and boiled potatoes.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
This creamy mushroom pork tenderloin was such a hit at my table! The sauce turned out silky and full of flavor, and the pork cooked beautifully. Definitely adding this to my weeknight favorites.