Pork Tenderloin with Bacon Mushroom Sauce
Indulge in the ultimate comfort food with this Pork Tenderloin with Bacon Mushroom Sauce recipe, a perfect fusion of smoky, savory, and creamy flavors. This dish features a juicy and perfectly seared pork tenderloin, baked to tender perfection, then paired with a rich, velvety sauce made from crispy bacon, sautéed mushrooms, garlic, and fresh thyme. The combination of heavy cream and chicken broth brings a luxurious texture to the sauce, complementing the hearty flavors of the dish. Ready in just 45 minutes, this recipe is ideal for busy weeknights or a special dinner occasion. Serve the tender pork medallions generously drizzled with sauce for an unforgettable meal that will wow your family and guests alike. Keywords: pork tenderloin recipe, bacon mushroom sauce, easy dinner ideas, pork medallions, quick weeknight dinner, hearty comfort food.
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Recipe Information
Ingredients
- 1 piece (about 1 lb) pork tenderloin
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 4 slices bacon
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon unsalted butter
Instructions
Preheat your oven to 400°F (200°C).
Season the pork tenderloin with kosher salt and black pepper on all sides.
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin for about 2-3 minutes per side until it is browned.
Transfer the skillet with the pork tenderloin to the preheated oven and bake for 15 minutes, or until the internal temperature reaches 145°F (63°C). Remove the skillet from the oven, transfer the pork to a plate, and tent with foil to rest.
In a separate skillet, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to drain. Chop the bacon into small bits and set aside, reserving about 1 tablespoon of the bacon fat in the skillet.
In the same skillet, add the remaining olive oil and sliced mushrooms. Sauté for 5-7 minutes, or until the mushrooms are golden brown and tender.
Add the minced garlic to the mushrooms and sauté for 1 minute until fragrant.
Pour in the chicken broth and heavy cream. Stir well and bring the mixture to a simmer. Let it cook for 3-4 minutes to thicken slightly.
Stir in the fresh thyme, chopped bacon bits, and unsalted butter. Mix until the butter is melted and the sauce is creamy.
Slice the rested pork tenderloin into medallions and serve with the bacon mushroom sauce generously ladled over the top.
Nutrition Facts
Calories |
1973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.0 g | 188% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 611 mg | 204% | |
| Sodium | 3311 mg | 144% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.4 g | ||
| Protein | 130.8 g | 262% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 78 mg | 6% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2962 mg | 63% | |
*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.
