pork tenderloin with cream and mushrooms

 

Ingredients

Pork tenderloin – 1 lb (450 g), sliced into 1-inch thick medallions
Salt and pepper – to taste
Olive oil – 2 tablespoons
Butter – 2 tablespoons
Mushrooms – 8 oz (225 g), sliced (button or cremini work well)
Garlic – 2 cloves, minced
Shallot – 1 small, finely chopped
White wine (optional) – ¼ cup
Heavy cream – 1 cup
Dijon mustard – 1 tablespoon
Fresh thyme – 1 teaspoon (or ½ teaspoon dried)
Fresh parsley – for garnish, chopped

Instructions

Prepare the Pork Medallions

Season both sides of the pork medallions with salt and pepper.
Sear the Pork

In a large skillet over medium-high heat, add the olive oil and 1 tablespoon of butter.
Once the butter has melted, add the pork medallions in a single layer. Sear for about 3 minutes on each side, or until golden brown and just cooked through.
Remove the pork from the skillet and set aside, covering with foil to keep warm.
Cook the Mushrooms and Aromatics

In the same skillet, add the remaining tablespoon of butter.
Add the sliced mushrooms and cook for 5–7 minutes, until they release their liquid and start to brown.
Add the minced garlic and chopped shallot, cooking for another 2–3 minutes until fragrant.
Deglaze the Pan

If using, pour the white wine into the skillet, stirring and scraping up any brown bits from the bottom of the pan. Allow the wine to reduce for about 2 minutes.
Make the Creamy Sauce

Reduce the heat to medium-low. Stir in the heavy cream, Dijon mustard, and thyme. Allow the sauce to simmer gently for 3–5 minutes, thickening slightly.
Taste the sauce and adjust seasoning with salt and pepper if needed.
Combine Pork and Sauce

Return the pork medallions to the skillet, nestling them in the creamy mushroom sauce. Simmer for 2–3 minutes, allowing the flavors to meld and the pork to warm through.
Garnish and Serve

Sprinkle with fresh parsley before serving.
Serve hot over mashed potatoes, rice, or pasta to soak up the delicious sauce.
Tips for a Perfect Pork Tenderloin with Cream and Mushrooms
Tender Pork: Don’t overcook the pork. Tenderloin cooks quickly, so remove it from the pan once it’s just golden to keep it tender and juicy.
Creamy Sauce Adjustments: If you’d like a thicker sauce, let it simmer a bit longer to reduce or add a touch more cream if it becomes too thick.
Wine Alternative: If you prefer not to use wine, substitute with chicken or vegetable broth for a similar depth of flavor.
This creamy pork tenderloin with mushrooms is a comforting yet sophisticated dish that pairs well with a variety of sides. It’s sure to impress!