Pork Tenderloins with Mushrooms and a Brandy Cream Sauce
Elevate your dinner table with this luxurious recipe for Pork Tenderloins with Mushrooms and a Brandy Cream Sauce. Tender, seared pork medallions are smothered in a rich and velvety sauce made with earthy cremini mushrooms, fragrant shallots, and a splash of brandy for an irresistible depth of flavor. Finished with a touch of heavy cream and fresh thyme, this dish strikes the perfect balance between elegance and comfort. Ready in just 45 minutes, it’s an ideal choice for a weeknight indulgence or a special occasion. Serve it alongside creamy mashed potatoes, fluffy rice, or roasted vegetables for a restaurant-quality meal at home. Perfect for fans of savory pork recipes and indulgent sauces, this dish is as easy to make as it is impressive!
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Recipe Information
Ingredients
- 2 pieces pork tenderloin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms
- 1 medium, finely chopped shallot
- 2 cloves, minced garlic
- 0.25 cup brandy
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 0.5 cup chicken stock
- 2 tablespoons, chopped parsley
Instructions
Trim excess fat and silver skin from the pork tenderloins. Slice each tenderloin into 1-inch-thick medallions. Season both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the pork medallions in a single layer and sear for 2-3 minutes per side, or until golden brown. Remove the medallions from the skillet and set aside. They do not need to be fully cooked at this stage.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until they are browned and softened.
Add the chopped shallot to the skillet and sauté for 2-3 minutes, until translucent. Stir in the minced garlic and cook for 30 seconds, until fragrant.
Deglaze the skillet by pouring in the brandy. Allow it to bubble and reduce for about 1-2 minutes, scraping the browned bits from the bottom of the skillet for extra flavor.
Stir in the chicken stock, heavy cream, and fresh thyme leaves. Bring the mixture to a gentle simmer and let it reduce slightly for 3-5 minutes.
Return the seared pork medallions to the skillet, nestling them into the sauce. Cover and simmer for an additional 7-10 minutes, or until the pork medallions are cooked through and reach an internal temperature of 145°F (63°C).
Taste the sauce and adjust seasoning with salt and pepper, if necessary. Sprinkle the chopped parsley over the dish as a garnish before serving.
Serve the pork medallions with the creamy mushroom sauce spooned generously on top. Accompany with mashed potatoes, rice, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 1296 mg | 56% | |
| Total Carbohydrate | 5.2 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.2 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 41 mg | 3% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1369 mg | 29% | |
*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.
