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Creamy Mushroom Pork Tenderloin

PREP TIME 10 mins COOK TIME 20 mins TOTAL TIME 30 mins
Course Main Course
Cuisine American
Keyword Mushrooms, Pork Chop
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 pound pork tenderloin cut into medallions
  • Salt & pepper to taste
  • 1 tablespoon olive oil
  • 3 tablespoons butter divided
  • 7 ounces cremini mushrooms
  • 3 cloves garlic minced
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon Italian seasoning or Herbs de Provence
  • 1/4 cup chicken/beef broth or wine dry white or sherry
  • 3/4 cup heavy/whipping cream
  • 1/2 teaspoon corn starch

Instructions

  • Trim the excess fat off pork (if desired) and cut it into 1" medallions. Season each piece with salt & pepper.
  • Add the oil and one tablespoon of the butter to a skillet over medium-high heat. Let the pan warm up for a few minutes.
  • Sear the pork for 3 minutes/side then transfer it to a plate.
  • Add in the remaining 2 tbsp butter and once it melts, add in the mushrooms and cook for 5-6 minutes, stirring occasionally, or until the water has been released and cooked off.
  • Stir in the garlic, Dijon mustard, Italian seasoning, and chicken broth. Let it bubble for about a minute.
  • Add in the cream and let it bubble for about a minute.
  • Add the pork back into the pan and let it cook for another 3-5 minutes or until the pork has cooked through and the sauce has reduced/thickened a bit. You may need to turn the heat down a bit so it doesn't boil furiously.
  • (optional) If you want thicker sauce, add in the corn starch that has been mixed with a ¼ cup of cold water and let cook for a mintue or two more.
  • Season with extra salt & pepper as needed and serve immediately.

Notes

I cooked this dish in my FireDisk and it turned out amazing. I cooked the chops over medium heat until about 120 degrees, then pushed them off to the edge, I followed that with adding the remaining butter, mushrooms, and garlic to the center and cooking them down. 
When those were done, I added in the cream, seasoning, mustard, and broth to the center and let that cook a bit, pushing the pork chops down to finish cooking in the sauce. 
As it got close to being done, I added in the corn starch mixed with a little water, letting it cook a few minutes to thicken up.