This creamy mushroom pork tenderloin pairs browned pork medallions with cremini mushrooms in a shallot and garlic cream sauce. The pork is seared whole, sliced, and finished in the same skillet, giving you a rich one-pan dinner in about 30 minutes.
Why You'll Love Creamy Mushroom Pork Tenderloin
- Flavor from the Skillet: The chicken broth lifts the browned pork and mushroom bits from the pan and carries them into the sauce.
- Simple Cream Sauce: Shallots, garlic, mushrooms, broth, and cream create the sauce without flour or wine.
- Sauce over Every Piece: Slicing the pork before the final simmer allows the mushroom sauce to coat each medallion.
- Ready in 30 Minutes: Five minutes of preparation and 25 minutes of cooking make it practical for dinner during the week.
There used to be a small butcher near where I lived who always handed me pork tenderloin with the same advice: this cut does not need much, just a quick sear and a few simple ingredients around it. That advice stayed with me because pork tenderloin can take on completely different flavors without requiring a complicated method. I use its mild flavor with fruit in my pork tenderloin with apples, while my Greek pork souvlaki takes it in a brighter, garlicky direction. For this recipe, mushrooms and cream turn the same quick-cooking cut into something warmer and more comforting.
What I enjoy most here is the balance between the browned pork, earthy cremini mushrooms, and smooth sauce. Searing the tenderloin whole develops color on the outside, while slicing it before the final simmer allows the sauce to surround every piece. The chicken broth loosens the browned bits from the skillet, and the heavy cream brings the shallots, garlic, and mushrooms together. It uses the same pan-sauce principle as my pork tenderloin medallions with wine sauce, but the mushrooms give this version a deeper, earthier flavor and a creamier texture.
Key Ingredients in Creamy Mushroom Pork Tenderloin
You will find the complete quantities in the recipe card, but these are the four ingredients and combinations that shape the recipe.
- Pork Tenderloin: I like using pork tenderloin because it cooks quickly and stays tender when seared whole before being sliced into medallions.
- Cremini Mushrooms: Cremini mushrooms are my preference for this sauce because they brown well in butter and bring a deeper, earthier flavor than milder mushrooms.
- Shallots and Garlic: I use shallots for their gentle sweetness, while the garlic adds a savory aroma that balances the richness of the cream.
- Chicken Broth and Heavy Cream: The broth helps me lift all the browned flavor from the skillet, while the heavy cream turns those pan juices into a smooth sauce that coats the pork.
How to Make Creamy Mushroom Pork Tenderloin
The pork and creamy mushroom sauce are prepared in the same skillet, keeping the method straightforward and preserving the browned flavor from the pan. You can find the complete printable Mushrooms Pork Tenderloin recipe with measurements below.
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.
Helpful Swaps
- Heavy Whipping Cream: You can use heavy whipping cream in place of heavy cream without changing the method.
Tips for Creamy Mushroom Pork Tenderloin
Use a Large Skillet: I prefer a large skillet because it gives the tenderloin enough contact with the hot surface and leaves room for the mushrooms to cook evenly.
Let the Mushrooms Develop Color: Allow the cremini mushrooms to sauté before adding the broth. Their browned flavor becomes part of the finished sauce.
Reduce the Broth First: I simmer the chicken broth for the full 5 minutes before adding the cream. This concentrates the pan juices and prevents the sauce from becoming too thin.
Storage
I keep leftover pork and mushroom sauce covered in the refrigerator for up to 3 days. The sauce becomes thicker as it chills, so expect a firmer consistency the following day.
What to Serve With Creamy Mushrooms Pork Tenderloin
I like serving this pork tenderloin with boiled potatoes and marinated tomatoes to balance the creamy sauce. A loaf of homemade ciabatta is useful for the sauce left on the plate, and a light lemon posset works well for dessert.
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Recipe
Creamy Mushroom Pork Tenderloin
Ingredients
- 1 tablespoon extra virgin olive oil
- 500 g pork tenderloin
- 1 teaspoon salt - divided
- ½ teaspoon freshly ground black pepper - divided
- 300 g cremini mushrooms - sliced
- 2 tablespoon unsalted butter
- 2 shallots - chopped
- 3 cloves garlic - minced
- 250 ml chicken broth
- 300 ml heavy cream
Instructions
- Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat. Season 500 g pork tenderloin with ½ tsp salt and ¼ tsp Freshly ground black pepper. Sear for about 3 minutes per side, turning until browned all over. Transfer to a plate.
- Melt 2 tbsp unsalted butter in the same skillet. Add 2 shallots, chopped, remaining ½ tsp salt, and ¼ tsp Freshly ground black pepper. Cook for about 2 minutes, until softened.
- Stir in 3 cloves garlic , minced, and cook for 30 seconds. Add 300 g cremini mushrooms, sliced, and sauté for about 4 minutes, until softened and golden.
- Pour in 250 ml chicken broth and scrape the browned bits from the bottom of the skillet. Simmer for 5 minutes.
- Stir in 300 ml heavy cream and simmer gently for 2 minutes, until the creamy mushroom sauce begins to thicken.
- Slice the pork tenderloin into medallions and return them to the skillet. Cook for about 3 minutes, until the pork is cooked through and the sauce coats each piece. Serve hot.
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.