This easy 30 minute meal, creamy mushroom pork tenderloin, has melt-in-your-mouth pork medallions smothered in a creamy garlic mushroom sauce! Serve over wide noodles or mashed potatoes.
Creamy Mushroom Pork Tenderloin
Serves: 4
1 pound pork tenderloin cut into medallions
Salt & pepper to taste
1 tablespoon olive oil
3 tablespoons butter divided
8 ounces cremini mushrooms
3 cloves garlic minced
1/2 teaspoon Dijon mustard
1/4 teaspoon Italian seasoning or Herbs de Provence
1/4 cup chicken stock or wine (dry white or sherry)
3/4 cup heavy whipping cream
- Trim any excess fat and the silver skin (the tough part that may cover some of the tenderloin) and cut it into 1″ medallions. Season each piece with salt & pepper.
- Add the oil and one tablespoon of the butter to a skillet over medium-high heat. Let the pan warm up for a few minutes.
- Sear the pork for 3 minutes/side then transfer it to a plate.
- Add in the remaining 2 tbsp butter and once it melts, add in the mushrooms and cook for 5-6 minutes, stirring occasionally, or until the water has been released and cooked off.
- Stir in the garlic, Dijon mustard, Italian seasoning, and chicken broth. Let it bubble for about a minute.
- Add in the cream and let it bubble for about a minute.
- Add the pork back into the pan and let it cook for another 3-5 minutes or until the pork has cooked through and the sauce has reduced/thickened a bit. No not let it boil.
- Season with extra salt & pepper as needed and serve immediately. Adapted from: Salt and Lavender
