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.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pat the pork tenderloin dry with paper towels and season generously with salt and black pepper on all sides.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown.

Step 7

Add the minced shallot and garlic to the skillet and sauté for 1-2 minutes until fragrant.

Step 8

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.

Step 9

Stir in the chicken or vegetable stock, heavy cream, and fresh thyme leaves. Simmer for 3-4 minutes until the sauce thickens slightly.

Step 10

Season the sauce with salt and black pepper to taste, and stir in the chopped fresh parsley.

Step 11

Slice the rested pork tenderloin into medallions and serve with the mushroom sauce spooned over the top.

Nutrition Facts

Serving size	(1155.1g)

Amount per serving	% Daily Value*
Calories	1661.1

Total Fat 108.3g	0%
Saturated Fat 47.7g	0%
Polyunsaturated Fat 4.9g
Cholesterol 490.4mg	0%
Sodium 4398.2mg	0%
Total Carbohydrate 22.3g	0%
Dietary Fiber 4.1g	0%
Total Sugars 7.3g
Protein 121.4g	0%

Vitamin D 59.0IU	0%
Calcium 96.0mg	0%
Iron 7.6mg	0%
Potassium 3102.8mg	0%

*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.

Source of Calories

Fat: 62.9%

Protein: 31.3%

Carbs: 5.8%