Creamy Mushroom Pork Tenderloin
This creamy mushroom pork tenderloin recipe delivers melt-in-your-mouth pork medallions in a rich garlic mushroom sauce, ready in about 30 minutes.
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
Brown the Pork Evenly: I turn the tenderloin as it sears so every side develops a golden crust and adds more flavor to the sauce.
Cook the Garlic Briefly: I give the garlic only 30 seconds in the skillet. This keeps it fragrant and prevents it from becoming bitter.
Simmer the Cream Gently: Once I add the heavy cream, I lower the heat and avoid a rapid boil so the sauce thickens smoothly.
Slice Before Finishing: I slice the pork before returning it to the skillet so the mushroom sauce coats every medallion.
Nutrition
Calories: 521kcal | Carbohydrates: 9g | Protein: 31g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 183mg | Sodium: 904mg | Potassium: 966mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1290IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 2mg
