Mushroom Pork Tenderloin
Juicy, tender, and full of flavor, this Mushroom Pork Tenderloin recipe is a showstopping dinner entrée that’s as elegant as it is easy to make. Perfectly seared pork tenderloin is nestled in a rich, creamy mushroom sauce infused with dry white wine, garlic, and aromatic thyme. This one-pan dish pairs the earthy flavors of cremini mushrooms with a velvety cream sauce that feels indulgent but comes together with less than an hour of prep and cook time. Baked to perfection in the oven, the pork is both succulent and flavorful, while the sauce doubles as the ideal companion for mashed potatoes, rice, or crusty bread. Whether you’re preparing a weeknight dinner or impressing dinner guests, this recipe combines simplicity with gourmet flair.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 1 cup dry white wine
- 1 cup heavy cream
- 0.5 cup chicken broth
- 1 tsp fresh thyme leaves
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork tenderloin dry with paper towels. Season it all over with salt and pepper.
In an oven-safe skillet or cast-iron pan, heat the olive oil over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side. Remove the pork from the skillet and set it aside.
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the diced onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and turn golden brown.
Deglaze the pan by pouring in the white wine. Use a wooden spoon to scrape up any browned bits at the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the heavy cream, chicken broth, and thyme to the skillet. Stir to combine and bring the sauce to a gentle simmer.
Return the seared pork tenderloin to the skillet, nestling it into the mushroom sauce. Spoon some of the sauce over the pork.
Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
Remove the skillet from the oven and let the pork rest for 5 minutes before slicing.
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 |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 969 mg | 42% | |
| Total Carbohydrate | 7.3 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.9 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 837 mg | 18% | |
*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.
