Creamy Mushroom Pork Tenderloin Recipe

I recently prepared my Pork Tenderloin With Cream Of Mushroom Soup and was amazed by the mix of flavors. I watched the tender pork sear in olive oil, mingling with mushrooms and garlic, while a splash of heavy cream and Dijon mustard tied the dish together perfectly. Every bite was intriguing.

I’ve recently been playing around with flavors in the kitchen and ended up with a dish that surprised even me – Creamy Mushroom Pork Tenderloin. I started with a simple pork tenderloin, about 1 lb, seasoned with salt and freshly ground black pepper, and seared it in 2 tbsp olive oil until it got that nice crust.

Then, I added 8 oz of sliced cremini mushrooms and 2 finely minced garlic cloves to the pan, letting them brown perfectly. When I deglazed the pan with 1/2 cup chicken broth, followed by a mix of heavy cream, Dijon mustard, and dried thyme, the sauce truly came alive.

I also tossed in a bit of butter to round out the flavors. The creamy mushroom sauce reminded me of familiar dishes like Pork Loin Chops With Mushrooms and Pork Medallions With Mushroom Sauce.

It’s a flavorful take on pork tenderloin that I think you’ll really dig.

Why I Like this Recipe

I like this recipe because it always comes out juicy and tasty, and I appreciate that the steps are super straight-forward so I dont get confused in the kitchen. I also really enjoy how the mushrooms form a creamy, flavorful sauce that completely transforms the pork into something pretty special. Another reason is that the mix of garlic, mustard and thyme gives it a nice kick without being overpowering, which makes me feel like I’m cooking up somethin epic every time. Lastly, it’s a comforting dish that reminds me of home cooking thanks to its simple ingredients and heartwarming flavors.

Ingredients

• Provides lean protein, aids muscle growth and gives a mild meaty flavor.
• Mushrooms supply vitamins, fiber and earthy taste with few calories.
• Garlic delivers bold aroma, supports immunity and deepens the flavor.
• Heavy cream gives a rich, smooth texture though it adds extra calories.
• Olive oil is good for your heart, infusing subtle fruity notes.
• Chicken broth deepens savory layers and introduces light protein flavors.
• Dijon mustard offers tangy zest that brightens and bonds ingredients together.
• Butter enhances richness and smooth finish with a delicate dairy flavor.
• Fresh parsley adds a burst of green, light herbal flavor and appealing color.

Ingredient Quantities

• 1 pork tenderloin (about 1 lb), trimmed and patted dry
• Salt to taste (around 1 tsp, if you like it well seasoned)
• Freshly ground black pepper to taste
• 2 tbsp olive oil
• 8 oz mushrooms (sliced cremini or button mushrooms)
• 2 cloves garlic (minced pretty fine)
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1 tsp Dijon mustard
• 1 tsp dried thyme
• 1 tbsp butter
• Chopped fresh parsley for garnish (optional)

How to Make this

1. Pat the pork tenderloin dry with paper towels, then season both sides with salt and freshly ground black pepper.

2. Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the pork tenderloin and sear it for about 3-4 minutes on each side until it gets a nice brown crust.

3. Remove the pork from the skillet and set it aside on a plate.

4. In the same skillet, add 1 tbsp of butter and the sliced mushrooms. Let the mushrooms fry until they turn golden, stirring a couple of times so they all cook evenly.

5. Toss in the minced garlic and cook for about 1 minute until its smell fills the pan. Be careful not to burn it.

6. Pour in the 1/2 cup of chicken broth to deglaze the skillet, scrapping any browned bits off the bottom.

7. Stir in 1 cup of heavy cream, 1 tsp of Dijon mustard, and 1 tsp of dried thyme. Let the mixture simmer gently so the sauce thickens a little.

8. Return the pork tenderloin to the skillet, nestling it into the creamy mushroom sauce. Spoon some sauce over the pork and let everything simmer together for about 8-10 minutes until the pork is cooked through.

9. Taste the sauce and add more salt and pepper if needed.

10. Sprinkle chopped fresh parsley on top if you like and serve this creamy, juicy pork tenderloin with your favorite side dish. Enjoy!

Equipment Needed

1. Paper towels – to pat the pork dry before adding seasoning
2. A large skillet – for searing the pork and then cooking the mushrooms and making the sauce
3. A plate – to set aside the pork after searing
4. A knife – for slicing the mushrooms and mincing the garlic
5. A cutting board – to use along with the knife when cutting the mushrooms and garlic
6. Measuring cups and spoons – for measuring liquids like chicken broth and heavy cream and the spices
7. Tongs or spatula – for flipping the pork tenderloin and stirring the ingredients
8. A stirring spoon – to help mix the sauce and ensure everything cooks evenly

FAQ

Creamy Mushroom Pork Tenderloin Recipe Substitutions and Variations

• If you can’t find pork tenderloin, try using chicken breasts or turkey tenderloin, they cook similar and work just fine.
• Instead of cremini or button mushrooms, you can use shiitake or even portobello mushrooms if theyre available.
• If heavy cream isnt on hand, you can swap in half-and-half or even a bit of coconut cream for a dairy free twist.
• Have no chicken broth? Vegetable broth works just as well for a lighter flavor.
• Don’t have Dijon mustard? Yellow or whole grain mustard can be a good alternative to get a similar tang.

Pro Tips

1. Make sure to pat the pork really dry before seasoning up, that way you get a better sear and a crispy outside, its a trick that really boosts the flavour.
2. When you’re deglazing the pan, don’t be shy scrapping those browned bits off the bottom. They’re packed with flavor and make your sauce taste so much richer.
3. Watch the garlic closely. If you let it cook too long it can become bitter, so add it just at the right time and stir it in quickly.
4. Let the sauce simmer enough at the end so it thickens a little, but make sure to give it a few stirs so it doesn’t stick or burn.