Pork Tenderloin Medallions in a Sherry Mushroom Cream Sauce
Elevate your weeknight dinners with this elegant recipe for Pork Tenderloin Medallions in a Sherry Mushroom Cream Sauce. Tender slices of pork are seared to golden perfection and simmered in a luxurious sauce made with earthy cremini mushrooms, fragrant garlic, dry sherry, and a splash of heavy cream. The addition of fresh thyme and parsley infuses the dish with bright, herbaceous flavor, while the creamy sauce is perfect for pairing with mashed potatoes, fluffy rice, or even crusty bread to soak up every delicious drop. Ready in just 40 minutes, this dish is the perfect combination of simplicity and sophistication, ideal for a cozy family meal or an impressive dinner party centerpiece. Keywords: pork tenderloin medallions, sherry mushroom cream sauce, easy dinner recipe, creamy pork dish, skillet recipe, quick weeknight meal, elegant pork recipe.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 8 oz Cremini mushrooms, sliced
- 3 cloves Garlic cloves, minced
- 0.5 cup Dry sherry
- 0.75 cup Chicken broth
- 0.5 cup Heavy cream
- 1 tsp Fresh thyme leaves
- 2 tbsp Fresh parsley, chopped
Instructions
Trim the pork tenderloin of any silver skin and slice it into medallions about 1-inch thick. Lightly season both sides with salt and ground black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half of the pork medallions to the pan and sear for 2-3 minutes on each side, or until golden brown but not fully cooked. Remove from the pan and set aside. Repeat with the remaining oil and pork.
In the same skillet, lower the heat to medium and add the butter. Once melted, add the sliced mushrooms and sauté for 5-6 minutes until softened and golden, stirring occasionally.
Add the minced garlic to the pan and cook for 1 minute, stirring frequently to avoid burning.
Pour in the dry sherry, scraping the bottom of the pan to release any browned bits, and let it simmer for 2-3 minutes to reduce slightly.
Stir in the chicken broth and heavy cream, then add the fresh thyme leaves. Bring the mixture to a gentle simmer and allow it to cook for 3-4 minutes, or until it thickens slightly.
Return the pork medallions and any juices that have accumulated to the skillet. Reduce the heat to low and let the medallions cook in the sauce for an additional 5-7 minutes, or until the pork is tender and cooked through (145°F internal temperature).
Taste the sauce and adjust seasoning with more salt and pepper if needed.
Sprinkle the dish with chopped fresh parsley before serving. Pair with mashed potatoes, rice, or crusty bread to soak up the luscious sauce.
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 991 mg | 43% | |
| Total Carbohydrate | 4.7 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.2 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 23 mg | 2% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 793 mg | 17% | |
*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.
