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Creamy Pork Tenderloin

Creamy pork tenderloin with a silky mushroom cream sauce—seared, oven-finished, and served as tender medallions in a golden pan sauce. Mushrooms, garlic, thyme, and Dijon thicken the sauce into a rich, herb-flecked coating.
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Prep Time 10 minutes
Cook Time 30 minutes
rest 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Creamy pork tenderloin
  • 2 pork tenderloins (about 1 lb each) Trim to remove any silver skin if needed.
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 oz cremini mushrooms Sliced.
  • 4 garlic cloves Minced (about 4 cloves).
  • 0.5 cup dry white wine
  • 1 cup heavy cream
  • 1 tsp Dijon mustard
  • 1 tsp fresh thyme
  • 0.25 cup parmesan, grated
  • 0.25 fresh parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and cook the pork
  1. Season the pork tenderloins all over with salt and pepper.
  2. Heat olive oil in a cast iron skillet over medium-high heat, then sear the tenderloins for 2–3 minutes per side until golden all over.
  3. Transfer the skillet to a 400°F oven and roast for 15–18 minutes, until the thickest part reaches 145°F internally.
  4. Remove from oven and rest for 5 minutes so juices redistribute.
  5. Slice the tenderloins into medallions.
Make the creamy mushroom sauce
  1. In the same skillet, melt the butter over medium heat, then cook the mushrooms for 5 minutes until golden.
  2. Add the minced garlic and fresh thyme and cook for 30 seconds, just until fragrant.
  3. Pour in the dry white wine to deglaze, then simmer for 2 minutes to reduce slightly.
  4. Stir in the heavy cream, Dijon mustard, and grated parmesan, cooking until thickened and silky.
Serve
  1. Spoon the creamy mushroom sauce onto plates, set the pork medallions on top, and garnish with fresh parsley.

Notes

For the best golden crust, pat the tenderloins dry before seasoning and don’t move them during searing. Refrigerate leftovers in a sealed container for up to 3 days; rewarm gently in a skillet with a splash of cream or wine to loosen the sauce. Freezing is not recommended because the cream sauce can separate after thawing. Dietary swap: use half-and-half (or a dairy-free cream) in the sauce, though the texture may be slightly thinner.