Pork Tenderloin and Mushrooms
Elevate your dinner table with this mouthwatering Pork Tenderloin and Mushrooms recipe—a perfect harmony of tender, juicy pork and a creamy, savory mushroom sauce. This one-pan meal combines golden-seared pork tenderloin, seasoned to perfection with paprika and black pepper, with a luscious mushroom sauce made from cremini mushrooms, garlic, chicken broth, and a touch of heavy cream. Finished in the oven to ensure maximum flavor and tenderness, this recipe is ready in under an hour and makes an elegant yet easy weeknight meal or a standout dish for entertaining. Garnished with fresh parsley, it's as visually stunning as it is delicious. Pair it with mashed potatoes, rice, or crusty bread to soak up every last drop of the rich sauce. Whether you're planning a cozy family dinner or a special occasion, this pork tenderloin recipe will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 1 piece (about 1 to 1.5 lbs) pork tenderloin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons unsalted butter
- 2 cups cremini or button mushrooms
- 3 cloves (minced) garlic cloves
- 1 tablespoon all-purpose flour
- 1.5 cups chicken broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme (optional)
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels, then season it on all sides with salt, black pepper, and paprika.
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the pork tenderloin for 2-3 minutes on each side until browned. Remove the tenderloin from the skillet and set it aside.
In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the sliced mushrooms and saute for 5-7 minutes until they release their liquid and begin to brown.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle 1 tablespoon of flour over the mushrooms and stir well, cooking for 1-2 minutes to remove the raw taste of the flour.
Gradually pour in the chicken broth, stirring constantly to create a smooth sauce. Allow it to simmer for 2-3 minutes to thicken.
Stir in the heavy cream and optional fresh thyme. Taste the sauce and adjust seasoning with salt and pepper as needed.
Return the pork tenderloin to the skillet, spooning some of the mushroom sauce over it.
Transfer the skillet to the preheated oven and roast for 12-15 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven and let the pork rest for 5 minutes before slicing.
Garnish with chopped parsley before serving. Serve warm with the mushroom sauce over the pork slices.
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.1 g | 144% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 5171 mg | 225% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.3 g | ||
| Protein | 151.6 g | 303% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 132 mg | 10% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3780 mg | 80% | |
*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.
