Pork Tenderloin with Mushroom Pan Sauce
Elevate your weeknight dinner game with this irresistible Pork Tenderloin with Mushroom Pan Sauce! Perfectly seared and roasted pork tenderloin takes center stage in this dish, complemented by a luxuriously creamy mushroom sauce infused with garlic, chicken stock, and fresh thyme. Quick to prepare in just 40 minutes, this one-pan recipe is ideal for busy families or an elegant dinner for guests. The tender, juicy pork pairs perfectly with the earthy cremini mushrooms and velvety sauce, finished with a pat of butter for added richness. Serve this gourmet delight with mashed potatoes, roasted vegetables, or a crusty loaf of bread to soak up every last drop of sauce. This recipe is packed with flavor and simplicity—your new go-to for a comforting yet sophisticated meal!
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Recipe Information
Ingredients
- 1 piece (about 1 to 1.5 lbs) Pork tenderloin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 ounces Cremini mushrooms, sliced
- 2 cloves Garlic, minced
- 1 cup Chicken stock
- 0.25 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon All-purpose flour (optional, for thickening)
- 1 tablespoon Parsley, chopped (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels and season all sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large oven-safe skillet 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 aside.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter.
Add the sliced mushrooms and sauté until they release their moisture and start to brown, about 5-7 minutes.
Stir in the minced garlic and cook for another 30 seconds, or until fragrant.
Pour the chicken stock into the skillet, scraping the bottom of the pan with a wooden spoon to release any browned bits.
Reduce the heat to a simmer and let the sauce cook for 5 minutes to slightly reduce.
Stir in the heavy cream and fresh thyme leaves. If you prefer a thicker sauce, whisk the optional flour into the cream before adding it.
Return the pork tenderloin to the skillet, spoon some of the sauce over the top, and transfer the skillet to the preheated oven.
Roast the tenderloin in the oven for about 10-15 minutes, or until the internal temperature reads 145°F (63°C) on a meat thermometer.
Remove the skillet from the oven and transfer the pork to a cutting board. Let it rest for 5 minutes before slicing.
Return the skillet to medium heat and stir in the remaining 1 tablespoon of butter to enrich the sauce.
Slice the pork tenderloin into medallions and serve with the mushroom pan sauce spooned over the top. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
1575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 4446 mg | 193% | |
| Total Carbohydrate | 13.7 g | 5% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.6 g | ||
| Protein | 160.6 g | 321% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 88 mg | 7% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3395 mg | 72% | |
*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.
