Pork Tenderloins with Mushrooms and a Brandy Cream Sauce

Elevate your dinner table with this luxurious recipe for Pork Tenderloins with Mushrooms and a Brandy Cream Sauce. Tender, seared pork medallions are smothered in a rich and velvety sauce made with earthy cremini mushrooms, fragrant shallots, and a splash of brandy for an irresistible depth of flavor. Finished with a touch of heavy cream and fresh thyme, this dish strikes the perfect balance between elegance and comfort. Ready in just 45 minutes, it’s an ideal choice for a weeknight indulgence or a special occasion. Serve it alongside creamy mashed potatoes, fluffy rice, or roasted vegetables for a restaurant-quality meal at home. Perfect for fans of savory pork recipes and indulgent sauces, this dish is as easy to make as it is impressive!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces pork tenderloin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 8 ounces cremini mushrooms
• 1 medium, finely chopped shallot
• 2 cloves, minced garlic
• 0.25 cup brandy
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• 0.5 cup chicken stock
• 2 tablespoons, chopped parsley

Directions

Step 1

Trim excess fat and silver skin from the pork tenderloins. Slice each tenderloin into 1-inch-thick medallions. Season both sides with salt and black pepper.

Step 2

Heat the olive oil in a large skillet over medium-high heat. Add the pork medallions in a single layer and sear for 2-3 minutes per side, or until golden brown. Remove the medallions from the skillet and set aside. They do not need to be fully cooked at this stage.

Step 3

Reduce the heat to medium and add the butter to the skillet. Once melted, add the cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until they are browned and softened.

Step 4

Add the chopped shallot to the skillet and sauté for 2-3 minutes, until translucent. Stir in the minced garlic and cook for 30 seconds, until fragrant.

Step 5

Deglaze the skillet by pouring in the brandy. Allow it to bubble and reduce for about 1-2 minutes, scraping the browned bits from the bottom of the skillet for extra flavor.

Step 6

Stir in the chicken stock, heavy cream, and fresh thyme leaves. Bring the mixture to a gentle simmer and let it reduce slightly for 3-5 minutes.

Step 7

Return the seared pork medallions to the skillet, nestling them into the sauce. Cover and simmer for an additional 7-10 minutes, or until the pork medallions are cooked through and reach an internal temperature of 145°F (63°C).

Step 8

Taste the sauce and adjust seasoning with salt and pepper, if necessary. Sprinkle the chopped parsley over the dish as a garnish before serving.

Step 9

Serve the pork medallions with the creamy mushroom sauce spooned generously on top. Accompany with mashed potatoes, rice, or roasted vegetables for a complete meal.

Nutrition Facts

Serving size	(1722.3g)

Amount per serving	% Daily Value*
Calories	2747.4

Total Fat 165.3g	0%
Saturated Fat 77.0g	0%
Polyunsaturated Fat 7.1g
Cholesterol 929.5mg	0%
Sodium 5599.3mg	0%
Total Carbohydrate 18.8g	0%
Dietary Fiber 4.3g	0%
Total Sugars 8.3g
Protein 237.0g	0%

Vitamin D 88.5IU	0%
Calcium 151.2mg	0%
Iron 13.1mg	0%
Potassium 5365.6mg	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: 59.2%

Protein: 37.8%

Carbs: 3.0%