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Pork Tenderloin in Creamy Mushroom Sauce with Pasta

Pork tenderloin pasta with a creamy mushroom sauce seared to golden edges and simmered until silky. Wide pappardelle ribbons are tossed through a parmesan-forward mushroom cream sauce for an elegant one-pan 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: 780
Ingredients Equipment Method Notes

Ingredients
  

Pork tenderloin
  • 1 lb pork tenderloin Sliced into 1-inch medallions.
  • 1 salt To taste.
  • 1 black pepper To taste.
Mushroom cream sauce
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 12 oz cremini mushrooms Sliced.
  • 4 cloves garlic Minced.
  • 0.5 cup dry white wine
  • 1.5 cup 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 the olive oil over high heat for 2 minutes per side, until golden, then set aside.
Cook mushrooms and build sauce
  1. Melt the butter in the same pan and cook the mushrooms until golden.
  2. Add the garlic and thyme and cook for 30 seconds.
  3. Pour in the white wine to deglaze and simmer for 2 minutes.
  4. Stir in the heavy cream and chicken broth.
Finish sauce and reheat pork
  1. Simmer for 5–6 minutes, stirring occasionally, until the sauce thickens.
  2. Stir in the parmesan until the sauce is smooth.
  3. Return the pork medallions to the sauce and gently simmer for 3 minutes until heated through.
Toss and serve
  1. Toss the cooked pasta with the sauce and serve garnished with fresh parsley.

Notes

Pro tip: Slice pork into even 1-inch medallions so they sear quickly and stay juicy. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently on the stovetop with a splash of broth or cream. Freezing isn’t recommended because creamy sauces can separate when thawed. For a lighter option, use half-and-half instead of heavy cream (sauce will be slightly thinner).