Pork Tenderloin with Sherry Mushroom Sauce

Elevate your dinner table with this flavorful Pork Tenderloin with Sherry Mushroom Sauce, a dish that's as elegant as it is easy to prepare. Perfectly seared and oven-roasted pork tenderloin is paired with a rich, velvety mushroom sauce infused with dry sherry, garlic, and a touch of heavy cream. Baby bella mushrooms bring earthy depth, while fresh parsley adds a vibrant finish. The skillet-to-oven cooking technique ensures tender, juicy pork, while the sauce comes together seamlessly in the same pan, capturing every bit of savory flavor. Ideal for weeknight meals or special occasions, this recipe brings gourmet taste to your kitchen with just 45 minutes of effort. Serve with mashed potatoes or crusty bread to soak up the sauce, and watch it disappear in no time!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces (about 1 pound each) Pork tenderloin
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Dried thyme
• 8 ounces (sliced) Baby bella mushrooms
• 1 large (finely minced) Shallot
• 2 (minced) Garlic cloves
• 1 cup Dry sherry
• 1 cup Chicken stock
• 0.5 cup Heavy cream
• 2 tablespoons Unsalted butter
• 2 tablespoons (chopped, for garnish) Fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pat the pork tenderloins dry with paper towels. Rub them all over with olive oil, then season evenly with salt, black pepper, and dried thyme.

Step 3

Heat a large, oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil and sear the pork tenderloins on all sides until golden brown, about 2-3 minutes per side.

Step 4

Transfer the skillet with the seared pork to the preheated oven and roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Remove the pork from the oven and let it rest on a cutting board, loosely covered with foil.

Step 5

While the pork rests, make the sherry mushroom sauce. Return the same skillet to the stovetop over medium heat (careful, it will be hot!). Add the remaining olive oil and butter, allowing the butter to melt.

Step 6

Add the sliced mushrooms to the skillet and sauté for about 5-6 minutes, stirring occasionally, until they release their liquid and begin to brown.

Step 7

Stir in the minced shallot and garlic and cook for another 1-2 minutes, until fragrant.

Step 8

Deglaze the skillet by adding the dry sherry. Scrape the bottom of the skillet with a wooden spoon to release browned bits. Let the sherry simmer and reduce by half, about 2-3 minutes.

Step 9

Pour in the chicken stock, stir, and bring the mixture to a simmer. Allow it to cook for another 3-4 minutes to concentrate the flavors.

Step 10

Reduce the heat to low and gradually stir in the heavy cream. Let the sauce simmer gently for 2-3 minutes, or until it thickens slightly.

Step 11

Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.

Step 12

Slice the rested pork tenderloins into medallions and arrange them on a serving platter or individual plates. Spoon the sherry mushroom sauce generously over the pork.

Step 13

Garnish with the chopped fresh parsley and serve immediately.

Nutrition Facts

Serving size	(1985.7g)

Amount per serving	% Daily Value*
Calories	2548.4

Total Fat 127.2g	0%
Saturated Fat 53.0g	0%
Polyunsaturated Fat 7.1g
Cholesterol 820.2mg	0%
Sodium 5642.3mg	0%
Total Carbohydrate 33.6g	0%
Dietary Fiber 5.4g	0%
Total Sugars 10.4g
Protein 244.2g	0%

Vitamin D 88.5IU	0%
Calcium 169.6mg	0%
Iron 15.4mg	0%
Potassium 5575.5mg	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: 50.7%

Protein: 43.3%

Carbs: 6.0%