Description
A creamy and flavorful pork tenderloin dish cooked with sautéed cremini mushrooms, garlic, and a rich Dijon mustard cream sauce. Perfect for a comforting dinner that’s simple to prepare and elegant enough for guests.
Ingredients
Scale
Pork and Seasoning
- 1 pound pork tenderloin
- Salt & pepper to taste
Cooking Fats
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
Mushroom Sauce
- 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
Instructions
- Prepare the Pork: Trim any excess fat and the silver skin from the pork tenderloin, then cut it into 1-inch thick medallions. Season each piece generously with salt and pepper.
- Heat the Skillet: Add the olive oil and 1 tablespoon of butter to a skillet over medium-high heat. Allow the pan to warm for a few minutes before cooking.
- Sear the Pork: Place the pork medallions in the hot skillet and sear for 3 minutes on each side until nicely browned. Remove the pork from the pan and set it aside on a plate.
- Cook the Mushrooms: Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the sliced cremini mushrooms and cook for 5 to 6 minutes, stirring occasionally, until the mushrooms release their moisture and it evaporates.
- Add Aromatics and Broth: Stir in the minced garlic, Dijon mustard, and Italian seasoning. Pour in the chicken or beef broth (or wine) and let the mixture bubble for about one minute to reduce slightly.
- Incorporate Cream: Pour in the heavy whipping cream and allow it to bubble for about one minute, creating a creamy sauce.
- Finish Cooking the Pork: Return the pork medallions to the pan. Cook them in the sauce for an additional 3 to 5 minutes, turning as needed, until the pork is cooked through and the sauce has thickened. Lower the heat if the sauce starts boiling vigorously.
- Season and Serve: Taste the sauce and adjust salt and pepper as needed. Serve the creamy mushroom pork tenderloin immediately for best flavor and texture.
Notes
- Remove the silver skin carefully as it’s tough and chewy if left on the pork.
- Use dry white wine or sherry as an alternative to broth for a deeper flavor.
- Do not overcook the pork to keep it tender and juicy; it should reach an internal temperature of 145°F.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- Serve with mashed potatoes, steamed vegetables, or crusty bread to soak up the creamy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 110 mg
