Pork Tenderloin in Creamy Mushroom Sauce: Seared Medallions With White Wine and Garlic in One Skillet

Pork tenderloin in a creamy mushroom sauce brings classic flavors together in one skillet. Seared pork medallions simmer in a sauce of mushrooms, onion, white wine and cream, so it works for a weeknight dinner as well as for guests.

If you want a quick, satisfying lunch or dinner, this is an easy choice. With fresh ingredients and a few simple steps you get tender pork in a rich, garlicky sauce.

Pork Tenderloin in Creamy Mushroom Sauce

Ingredients

Instructions

1. Prepare the pork:
   • Cut the pork tenderloin into slices about 3/4 inch (2 cm) thick.
   • Season both sides with salt and pepper.
   • Heat the oil in a skillet and add 1 tablespoon (15 g) of butter.
   • Sear the pork over medium heat until golden on both sides, about 2–3 minutes per side. Remove the pork and set it aside.
2. Cook the mushrooms:
   • Finely chop the onion.
   • Slice the mushrooms.
   • In the same skillet, melt 1 tablespoon (15 g) of butter and add the onion. Cook until the onion softens.
   • Add the mushrooms and cook until the excess liquid has evaporated and they turn golden.
3. Make the sauce:
   • Add 1/4 cup (50 ml) of dry white wine to the mushrooms and let it cook for a moment so the alcohol evaporates.
   • Add 3/4 cup (200 ml) of heavy cream and 5 tablespoons (70 ml) of water or chicken broth.
   • Season with salt, black pepper and the pressed garlic clove.
   • Stir and simmer over low heat until the sauce thickens, about 5 minutes.
4. Simmer the pork in the sauce:
   • Return the seared pork to the sauce.
   • Cover the skillet and simmer over low heat for 10–12 minutes so the flavors come together. Pork is done at an internal temperature of 145°F (63°C), followed by a 3-minute rest. Tenderloin dries out quickly, so check it with a thermometer and take it out of the sauce as soon as it reaches that temperature if you are cooking thinner slices.
5. Serve:
   • Garnish with chopped fresh parsley and serve warm.

Enjoy!

Tips

1. For extra flavor, top the finished dish with freshly grated Parmesan.
2. Use a mix of mushrooms, such as white button, portobello or wild mushrooms.
3. If you like a little heat, add a pinch of red pepper flakes to the sauce.

Pork Tenderloin in Creamy Mushroom Sauce: Video Recipe

Pork tenderloin in a creamy mushroom sauce shows that simple ingredients can make an elegant dish. Try it and see how well it fits an everyday menu.

Frequently Asked Questions (FAQ)

• How long does pork tenderloin in creamy mushroom sauce keep in the fridge? In an airtight container it keeps for 2–3 days.
• What can I use instead of fresh mushrooms? Use rehydrated dried mushrooms, frozen mushrooms or any other mushrooms you like.
• Why is my pork tenderloin dry? It was most likely cooked too long or at too high a heat. Pull it from the heat at 145°F (63°C).
• How can I thicken a sauce that is too thin? Stir in a little cornstarch dissolved in cold water, or thicken it with a butter-and-flour roux.

The recipe is based on a version by KAZAN, adapted by the We Cook With Love team.

Enjoy! Try more recipes from our kitchen.