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Creamy Pork Tenderloin

Creamy pork tenderloin with a golden, herb-flecked mushroom cream sauce. You’ll sear the tenderloins for color, finish them in a hot oven to 145°F, then simmer the pan sauce until thick and silky.
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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
  

Pork tenderloin
  • 2 lb pork tenderloins About 1 lb each
  • 0.5 salt to taste
  • 0.5 pepper to taste
Mushroom cream sauce
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 oz cremini mushrooms sliced
  • 4 garlic cloves minced
  • 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
  • 1 sheet pan

Method
 

Season and sear
  1. Season pork tenderloins all over with salt and pepper.
  2. Heat olive oil in a cast iron skillet over medium-high heat and sear pork tenderloins 2–3 minutes per side until golden all over.
Oven finish and rest
  1. Transfer skillet to a 400°F oven and roast until the pork reaches 145°F internally, about 15–18 minutes.
  2. Rest pork tenderloins 5 minutes, then slice into medallions.
Make the mushroom pan sauce
  1. In the same skillet, melt butter and cook sliced cremini mushrooms 5 minutes until golden.
  2. Add minced garlic and fresh thyme and cook 30 seconds.
  3. Pour in dry white wine and deglaze, simmering 2 minutes.
  4. Stir in heavy cream, Dijon mustard, and grated parmesan, cooking until thickened and silky.
Serve
  1. Serve pork medallion slices over the creamy mushroom sauce and garnish with fresh parsley.

Notes

Pro tip: use the 145°F internal temperature for juicy tenderloin, then slice after a short rest so juices stay in the meat. Refrigerate leftovers in a sealed container up to 3 days; reheat gently on the stovetop, adding a splash of cream or wine if needed. Freezing is not recommended because the cream sauce can separate. For a lighter option, replace heavy cream with half-and-half, simmer a little longer to thicken.