Pork Tenderloin with Mushroom Sauce
Transform your weeknight dinner into a gourmet experience with this savory Pork Tenderloin with Mushroom Sauce recipe. Perfectly seared and oven-roasted pork tenderloin pairs beautifully with a rich and creamy mushroom sauce infused with dry white wine, garlic, and fresh thyme for an elegant yet easy-to-make dish. Tender medallions of pork are crowned with golden cremini mushrooms, a splash of heavy cream, and a sprinkle of fresh parsley, creating a restaurant-quality meal in the comfort of your kitchen. Ready in under 40 minutes, this dish is ideal for impressing dinner guests or elevating your family dinner. Serve it alongside mashed potatoes, roasted vegetables, or crusty bread to soak up every luscious drop of the sauce.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 8 oz Cremini mushrooms, sliced
- 1 large Shallot, finely minced
- 3 cloves Garlic, minced
- 0.5 cup Dry white wine
- 0.5 cup Chicken or vegetable stock
- 0.5 cup Heavy cream
- 1 tsp Fresh thyme leaves
- 1 tbsp Fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels and season generously with 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 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and roast the tenderloin for 12-15 minutes, or until the internal temperature reaches 145°F (63°C). Remove from the oven, cover loosely with foil, and let it rest for 5 minutes before slicing.
While the pork cooks, prepare the mushroom sauce. Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium heat.
Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown.
Add the minced shallot and garlic to the skillet and sauté for 1-2 minutes until fragrant.
Deglaze the skillet with the dry white wine, scraping up any browned bits from the bottom. Simmer for 2 minutes until the wine reduces slightly.
Stir in the chicken or vegetable stock, heavy cream, and fresh thyme leaves. Simmer for 3-4 minutes until the sauce thickens slightly.
Season the sauce with salt and black pepper to taste, and stir in the chopped fresh parsley.
Slice the rested pork tenderloin into medallions and serve with the mushroom sauce spooned over the top.
Nutrition Facts
Calories |
1661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 490 mg | 163% | |
| Sodium | 4398 mg | 191% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 7.3 g | ||
| Protein | 121.4 g | 243% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 96 mg | 7% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3103 mg | 66% | |
*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.
