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creamy pork loin chops with mushroom

Creamy Mushroom Pork Tenderloin

PREP TIME 10 mins COOK TIME 20 mins TOTAL TIME 30 mins
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Trim the excess fat off pork (if desired) and cut it into 1" medallions. Season each piece with salt & pepper.
  2. 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.
  3. Sear the pork for 3 minutes/side then transfer it to a plate.
  4. 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.
  5. Stir in the garlic, Dijon mustard, Italian seasoning, and chicken broth. Let it bubble for about a minute.
  6. Add in the cream and let it bubble for about a minute.
  7. 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.
  8. (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.
  9. 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.