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Pork Tenderloin in Creamy Mushroom Sauce with Pasta

Pork tenderloin pasta in a creamy mushroom sauce with seared medallions and wide pappardelle ribbons. A parmesan-rich sauce simmers until silky-thick, then the pork and pasta are gently tossed for an easy Italian-American dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 860
Ingredients Equipment Method Notes

Ingredients
  

Pork and sauce base
  • 1 lb pork tenderloin Sliced into 1-inch medallions
  • 0.25 Salt and pepper to taste
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 12 oz cremini mushrooms sliced
  • 4 garlic minced
  • 0.5 cup dry white wine
  • 1.5 cups heavy cream
  • 1 cup chicken broth
  • 0.5 cup parmesan grated
  • 1 tsp fresh thyme
Pasta and garnish
  • 12 oz pappardelle or fettuccine cooked
  • 1 Fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the pork
  1. Season the pork medallions with salt and pepper and sear in olive oil over high heat 2 minutes per side until golden, then set aside.
Cook mushrooms and build sauce
  1. Melt the butter in the same pan, then cook the mushrooms until golden, about 8 minutes.
  2. Add the garlic and fresh thyme and cook for 30 seconds, stirring until fragrant.
  3. Pour in the wine and simmer for 2 minutes to deglaze the pan, scraping up browned bits.
  4. Pour in the heavy cream and chicken broth, then simmer for 5–6 minutes until the sauce thickens.
  5. Stir in the parmesan until smooth and fully melted.
Heat pork, combine with pasta, serve
  1. Return the pork medallions to the sauce and gently simmer for 3 minutes until heated through.
  2. Toss the sauce with the cooked pappardelle or fettuccine, then serve immediately with fresh parsley garnish.

Notes

For best browning, pat the pork tenderloin dry before seasoning and sear in a hot pan without moving it for the full 2 minutes per side. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove with a splash of chicken broth to loosen the sauce. Freezing is not recommended because the cream sauce can separate after thawing. For a lighter option, substitute half-and-half for the heavy cream (sauce will be slightly thinner).