Name: Creamy Mushroom Pork Tenderloin Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound pork tenderloin; Salt & pepper to taste; 1 tablespoon olive oil; 3 tablespoons butter, divided; 8 ounces cremini mushrooms, sliced; 3 cloves garlic, minced; 1/2 teaspoon Dijon mustard; 1/4 teaspoon Italian seasoning or Herbs de Provence; 1/4 cup chicken or beef broth or dry white wine/sherry; 3/4 cup heavy whipping cream

Jump to Recipe· 4.6 from 14 reviews

If you’re looking for a dinner that’s elegant but doesn’t require hours in the kitchen, you’re going to love this Creamy Mushroom Pork Tenderloin Recipe. It hits all the right notes — tender pork medallions swimming in a luscious, garlicky mushroom sauce that feels fancy but comes together in just about 30 minutes. Trust me, once you try this, it’s going straight into your regular dinner rotation.

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Why This Recipe Works

Perfect Pork Tenderness: Cutting the tenderloin into medallions ensures quick, even cooking so the pork stays juicy and tender.
Rich, Balanced Sauce: The creamy mushroom sauce with garlic, Dijon, and broth adds depth without overpowering the pork.
Simple Ingredients, Big Flavor: Just a handful of everyday pantry staples come together to create restaurant-quality results.
Quick Weeknight-Friendly: Prep and cook in about 30 minutes, perfect for busy nights when you want something special.

Creamy Mushroom Pork Tenderloin, Pork Tenderloin with Mushroom Sauce, Easy Pork Tenderloin Recipes, Elegant Pork Dinner Ideas, Quick Pork Recipes - The image shows a black pan with a green handle filled with evenly spaced cooked pork slices in a creamy sauce. The top layer is mushrooms, light to medium brown, floating in a thick, smooth pale beige creamy sauce that covers the pork and fills the pan. The pork slices have a golden brown crust on the edges, with the creamy sauce and mushrooms resting over and around them. Small green bits of chopped herbs are sprinkled across the dish, adding a touch of color contrast. The pan sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients here come together to make a juicy, flavorful pork dinner with a creamy sauce that’s not too heavy. Each element plays a role in making this creaminess sing and the pork tender and tasty — plus, everything should be easy to find at your usual grocery store.

Pork Tenderloin: The star of the dish; lean, tender, and perfect for slicing into medallions for fast cooking.
Olive Oil: Adds a light fruitiness and helps create a nice sear on the pork.
Butter: Adds richness to both the pork sear and the sauce, balancing flavors beautifully.
Cremini Mushrooms: Their earthy flavor shines in the sauce and gives it body.
Garlic: Brings aromatic depth that elevates the whole dish.
Dijon Mustard: A little tang and complexity, stops the creaminess from being bland.
Italian Seasoning or Herbs de Provence: Adds herbal warmth and ties the flavors together.
Chicken or Beef Broth (or dry white wine/sherry): Provides a savory base for the sauce and helps deglaze the pan for flavor-packed bits.
Heavy/Whipping Cream: Creates the luscious, velvety sauce that coats everything perfectly.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this creamy mushroom pork tenderloin recipe is how easy it is to adapt to your tastes or what you have on hand. I often tweak it depending on the season or my mood — it’s a really forgiving, flexible dish.

Variation: Sometimes I swap cremini mushrooms for shiitakes or baby bellas for a deeper earthiness, and it always tastes great.
Diet-Friendly Swap: If you want a lighter sauce, try swapping half the cream for Greek yogurt stirred in at the end (off the heat, so it doesn’t curdle).
Wine Lovers: If you have dry white wine or sherry, use that instead of broth to deglaze the pan — it adds a lovely subtle acidity.
Herbs & Spices: If you don’t have Italian seasoning or Herbs de Provence, fresh thyme or rosemary would work beautifully here too.

Step-by-Step: How I Make Creamy Mushroom Pork Tenderloin Recipe

Step 1: Prep Your Pork for Even Cooking

Start by trimming any silver skin and excess fat from your pork tenderloin — this makes a big difference for tenderness. Then slice it into 1-inch thick medallions. Season each piece liberally with salt and pepper. This simple prep step sets you up for juicy medallions with a nice crust when you sear.

Step 2: Sear the Pork to Seal in Juices

Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat until shimmering. Add your pork medallions and sear each side for about 3 minutes — you want a golden crust, but don’t overcook them here because they’ll finish cooking in the sauce. Once seared, transfer to a plate and let them rest a bit.

Step 3: Build the Creamy Mushroom Sauce

In the same pan, melt the remaining 2 tablespoons of butter. Add sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until their natural juices release and evaporate. This step concentrates their flavor. Stir in garlic, Dijon mustard, and herbs, cooking until fragrant, about 1 minute. Then add your broth or wine to deglaze the pan, scraping up those tasty browned bits.

Step 4: Finish the Sauce and Pork Together

Pour in the cream and let the sauce bubble gently for about a minute to thicken slightly. Return the pork medallions to the pan, nestling them in the sauce. Lower the heat if necessary and cook another 3-5 minutes until the pork is cooked through and the sauce thickens just right. Taste and adjust seasoning with salt and pepper, then serve immediately.

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Tips from My Kitchen

Trimming Silver Skin: Don’t skip this step — it’s tough and chewy, and removing it makes your pork much more tender.
Don’t Overcrowd the Pan: When searing pork or mushrooms, giving them room ensures they brown nicely instead of steaming.
Control the Heat: After adding cream, keep the heat medium-low so the sauce gently bubbles without breaking.
Taste as You Go: Creamy sauces can need extra salt or pepper at the end, so always taste to balance flavors before serving.

How to Serve Creamy Mushroom Pork Tenderloin Recipe

Garnishes

I love sprinkling fresh chopped parsley or thyme on top just before serving — it adds a pop of color and a fresh, herbal note that cuts through the richness perfectly. Sometimes, I even add a little grated Parmesan for an extra umami kick.

Side Dishes

This recipe pairs beautifully with mashed potatoes or creamy polenta to soak up that luscious sauce. Roasted or steamed green veggies like asparagus, green beans, or sautéed spinach add the right fresh contrast to all the richness.

Creative Ways to Present

For a special occasion, I arrange the pork medallions fan-style on a platter, spoon the mushroom sauce generously over the top, and garnish with fresh herbs and a few edible flowers. It makes a beautiful centerpiece that looks way more complicated than it is!

Make Ahead and Storage

Storing Leftovers

After your meal, store any leftovers in an airtight container in the fridge. In my experience, this creamy mushroom pork tenderloin keeps well for up to 3 days, and the flavors actually marry beautifully overnight.

Freezing

I usually freeze the pork medallions and sauce separately if I want to keep them longer. Pack the pork with some sauce in freezer-safe containers, and they’ll last up to 2 months. Just thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently on the stovetop over low heat with a splash of broth or cream to loosen the sauce if needed. This keeps the pork moist and the sauce creamy without separating. Microwaving is doable, but I find the stovetop method preserves the texture best.

FAQs

Can I use a different cut of pork for this recipe?

While pork tenderloin is ideal due to its tender texture and quick cooking time, you could use pork chops or pork loin slices if needed. Just be mindful that thicker or leaner cuts might require longer cooking and could be less tender.
What side dishes go best with Creamy Mushroom Pork Tenderloin Recipe?

Mashed potatoes, polenta, roasted vegetables, or a simple green salad are excellent choices. The creamy sauce pairs especially well with starches that can soak up all that delicious mushroom goodness.
Can I make this recipe dairy-free?

Yes! Use a dairy-free butter substitute and swap the heavy cream for canned coconut milk (full fat) or a creamy dairy-free alternative. Just keep in mind the flavor will shift slightly with these substitutions.
How do I know when the pork is cooked through?

The pork medallions should reach an internal temperature of 145°F (63°C). They’ll be slightly pink in the center and very juicy. Overcooking can dry them out, so I recommend using a meat thermometer for the best results.
Can I prepare this recipe in advance?

You can prep the pork and slice the mushrooms a few hours ahead and keep them refrigerated. The sauce is best made fresh, but you can reheat leftovers gently as described above.

Final Thoughts

This Creamy Mushroom Pork Tenderloin Recipe holds a special place in my kitchen because it’s my go-to when I want something impressive but easy. It always gets compliments and fills the house with those cozy, comforting aromas. I hope you give it a try and find it as satisfying and approachable as I do — it’s the kind of recipe you’ll want to pull out again and again.