Creamy Pork Tenderloin is a dish that brings together tender, juicy pork with a luscious, smooth sauce that makes every bite feel special. The pork is perfectly cooked, and the creamy sauce often includes hints of garlic and herbs that add a gentle, comforting flavor. It’s one of those meals that feels both homey and a little fancy without much fuss.
I love making this dish when I want something satisfying but not too heavy. The creamy sauce is simple to whip up, and it really makes the pork shine. One of my favorite tricks is to serve it over buttery mashed potatoes or creamy polenta, which soak up the sauce beautifully. It’s the kind of dinner that feels like a warm hug on a plate.
Whenever I make Creamy Pork Tenderloin, I find that it’s a real crowd-pleaser. Guests always ask for seconds because the flavors are so easy to enjoy, and the creamy sauce keeps everything moist and tasty. It’s perfect for a cozy weeknight or a small gathering when you want to impress without spending hours in the kitchen.
Key Ingredients & Substitutions
Pork Tenderloin: This cut is tender and cooks quickly, making it perfect for this recipe. If you can’t find tenderloin, pork loin chops work well, though they need a bit longer to cook.
Mushrooms: Button mushrooms are easy to find and flavorful, but cremini or shiitake can add extra depth. Dried mushrooms rehydrated in warm water are a great swap too.
Heavy Cream: Heavy cream makes the sauce rich and silky. For a lighter option, simmer with half-and-half or a mix of milk and a little cream, but the sauce will be less thick.
Chicken Broth: This adds savory flavor and helps deglaze the pan. Vegetable broth can be substituted for a vegetarian twist, or water in a pinch.
Dijon Mustard: This is optional but adds a subtle tang that brightens the sauce. If you don’t have Dijon, yellow mustard or a splash of vinegar can work.
How Do You Get Pork Medallions Cooked Tender and Not Dry?
Cooking pork tenderloin medallions so they’re juicy and tender is key. Here’s how I do it:
- Pat the pork dry before seasoning; this helps get a good sear.
- Use medium-high heat and don’t move the medallions too soon; let a crust form (3-4 minutes per side usually does it).
- Don’t overcook—pork tenderloin is best at about 145°F internal temp. Once seared, finish cooking gently in the sauce.
- Rest the pork a few minutes off the heat before serving to keep juices locked in.
Following these steps gives tender, juicy pork that pairs perfectly with the creamy sauce.
Equipment You’ll Need
- Large skillet – I recommend a heavy-bottomed skillet like cast iron or stainless steel, which heats evenly and gives a nice sear to the pork.
- Sharp knife – for trimming and slicing the pork tenderloin easily and safely.
- Measuring spoons and cups – to keep your ingredients accurate and your cooking stress-free.
- Wooden spoon or spatula – perfect for scraping up browned bits and stirring the sauce smoothly.
- Tongs – handy for turning the pork medallions nicely without piercing the meat.
Flavor Variations & Add-Ins
- Herb Twist: Add fresh rosemary or sage to the sauce for an earthy aroma that complements pork beautifully.
- Cheesy Finish: Stir in grated Parmesan or Gruyère to make the sauce extra cheesy and rich.
- Spicy Kick: Add a dash of cayenne or red pepper flakes for a little heat in the sauce.
- Vegetable Boost: Toss in spinach, peas, or asparagus near the end for some extra color and nutrients.
How to Make Creamy Pork Tenderloin
Ingredients You’ll Need:
- 1.5 lbs pork tenderloin, trimmed and sliced into 1-inch thick medallions
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard (optional)
- Chopped fresh parsley, for garnish
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and 20 minutes to cook, totaling roughly 30 minutes from start to finish. Perfect for a quick and satisfying meal!
Step-by-Step Instructions:
1. Prepare and Season the Pork:
Pat the pork medallions dry using paper towels to help them brown nicely. Sprinkle salt and pepper on both sides for simple seasoning.
2. Sear the Pork:
Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the pork pieces and cook for about 3 to 4 minutes on each side until they’re golden brown. Once done, take the pork out and set it aside.
3. Cook the Mushrooms and Veggies:
Lower the heat to medium. If needed, add a little more oil to the skillet. Toss in the sliced mushrooms and cook until they soften and brown, about 5 minutes. Then add the chopped onion and minced garlic, cooking until the onion is soft and see-through, about 3 minutes.
4. Add Flavor and Make the Sauce:
Stir in thyme, then pour in the chicken broth, scraping the bottom of the pan to loosen any tasty bits. Let this simmer and reduce for about 2 minutes. Next, add the heavy cream and, if you like, the Dijon mustard. Let the sauce simmer gently for about 5 minutes until it thickens a bit.
5. Finish Cooking the Pork in the Sauce:
Put the pork back into the skillet, spoon some sauce over each piece, and cook for another 3 to 5 minutes, until the pork is fully cooked and everything is heated through. Taste and add more salt or pepper if needed.
6. Serve and Garnish:
Sprinkle fresh chopped parsley on top before serving. This creamy pork tenderloin is fantastic over mashed potatoes, rice, or noodles that soak up all the delicious sauce.
Can I Use Frozen Pork Tenderloin Medallions?
Yes! Just make sure they’re fully thawed in the fridge overnight before cooking. Pat them dry well to get a good sear and avoid extra moisture.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk mixed with a tablespoon of butter as a lighter alternative. Keep in mind the sauce will be less rich and may not thicken as much.
How Should I Store Leftovers?
Place leftover pork and sauce in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce smooth.
Can I Make This Recipe Ahead of Time?
Absolutely! Cook the pork and sauce completely, then refrigerate. When ready to serve, gently reheat and add a splash of cream or broth if the sauce thickened too much in the fridge.