Braised Pork Tenderloin with Mushrooms
Treat your taste buds to the cozy elegance of Braised Pork Tenderloin with Mushrooms, a dish that effortlessly combines rustic charm with gourmet flair. Perfectly seared pork tenderloin is gently braised in a luscious, creamy mushroom sauce infused with aromatic thyme, white wine, and rich chicken broth. Caramelized onions and garlic add depth, while the tender button or cremini mushrooms deliver earthy sophistication. This one-pan dish achieves a harmonious balance of flavor and texture, making it ideal for special occasions or refined weeknight dinners. Serve it sliced into medallions, topped with the luxurious sauce, and garnished with fresh parsley for a picture-perfect finish you'll savor with every bite. Quick to prep and family-friendly, this recipe is the ultimate choice for lovers of comforting yet elevated cuisine. Keywords: braised pork tenderloin, creamy mushroom sauce, one-pan dinner, easy elegant recipe, comfort food.
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Recipe Information
Ingredients
- 1 lbs pork tenderloin
- 8 oz button or cremini mushrooms
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion
- 2 garlic cloves
- 0.5 cups dry white wine
- 1 cups chicken or vegetable broth
- 0.25 cups heavy cream
- 4 sprigs fresh thyme
- 1 tbsp flour
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp parsley (optional, for garnish)
Instructions
Trim any excess silver skin or fat from the pork tenderloin and season it evenly with salt and pepper on all sides.
Slice the mushrooms into thick pieces and finely chop the onion and garlic.
Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side. Remove the pork from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil and the butter to the skillet. Once the butter is melted, sauté the onions for 2-3 minutes until softened.
Add the garlic and mushrooms to the skillet and cook for about 5-6 minutes, stirring frequently, until the mushrooms release their moisture and begin to brown.
Sprinkle the flour over the mushroom mixture and stir to coat evenly. Cook for 1 minute to remove the raw flour taste.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes until reduced slightly.
Stir in the chicken or vegetable broth and add the thyme sprigs. Bring the mixture to a simmer.
Return the pork tenderloin to the skillet, nestling it into the mushroom sauce. Cover with a lid, reduce the heat to low, and let it braise for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
Once the pork is cooked, remove it from the skillet and let it rest for 5-10 minutes before slicing.
Stir the heavy cream into the mushroom sauce and simmer for an additional 2-3 minutes. Remove the thyme sprigs and season the sauce with additional salt and pepper to taste.
Slice the pork tenderloin into medallions and serve with the creamy mushroom sauce spooned over the top. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1096 mg | 48% | |
| Total Carbohydrate | 7.7 g | 3% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.6 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 870 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
