If you’re looking for a dish that feels like a hug on a plate, this is it. Juicy pork medallions simmered in a garlicky mushroom cream sauce — it’s one of those meals that looks fancy but is actually super easy. I make it all the time when I want comfort food without spending hours at the stove.
Pork tenderloin is one of those cuts people don’t always think to grab. But honestly? I think it’s one of the best weeknight options. It’s lean, cooks quickly, and when done right, it stays so tender. In this recipe, the pork soaks up the creamy mushroom sauce in the best way. It’s hard to go wrong with cream, garlic, and mushrooms.
Why This Dish Stays on My Dinner Rotation
I love how pork tenderloin is kind of like the quiet hero of the meat counter. It doesn’t need much fuss to taste amazing. This dish proves that — you can have dinner on the table in about half an hour, and it’s good enough to serve to company if you want to show off a little.
The best part? That creamy sauce. It’s got layers of flavor thanks to garlic, Dijon, and a splash of broth or wine. Add those sautéed mushrooms and you’ve got something you’ll want to drag your bread through. It’s the kind of sauce where no one minds if you lick the plate clean.
Ingredients You’ll Be Using
Let’s talk about what goes into this dish and why I love each piece.
Pork Tenderloin
This is different from pork loin, which is bigger and needs longer cooking. Tenderloin is small, lean, and cooks fast. When you slice it into medallions and sear it quickly, it stays juicy inside. I usually buy one around 1.5 pounds, which feeds four comfortably.
Olive Oil and Butter
A little of both gives you great flavor. Olive oil helps it not burn, butter brings richness. That combo is my go-to for any pan sauce.
Mushrooms
I’m partial to cremini mushrooms for their earthiness, but white button mushrooms work just fine. Sometimes I’ll mix in whatever I have in the fridge — even shiitakes for extra flavor.
Garlic
This recipe calls for a couple cloves, but honestly? I usually toss in at least three or four. If you’re a garlic fan, go for it.
Dijon Mustard
It might seem surprising, but Dijon is my secret for adding depth. It cuts through the richness so it’s not just creamy on creamy. Don’t skip it — it really makes the sauce sing.
Italian Seasoning
I keep a jar in my spice rack for everything from pasta sauces to soups. Here, it gives a herby note that ties everything together.
Broth or White Wine
You can use chicken or beef broth for a savory hit, but I often splash in dry white wine if I have a bottle open. It gives the sauce that restaurant-style depth. Don’t overthink it — whatever you drink is fine.
Heavy Cream
This is what makes the sauce truly luscious. I stick with heavy cream because lower-fat alternatives just don’t thicken the same way and might split.
How I Make It at Home
This is my typical weeknight routine when I’m making it.
First, I slice the pork tenderloin into one-inch medallions. I like to trim any silver skin or extra fat so it cooks evenly. Then I season both sides generously with salt and pepper.
In a big skillet, I warm olive oil and a bit of butter over medium-high heat. The pork goes in for about 3 minutes per side until it’s browned — you’re not cooking it through yet, just getting that golden crust. Once seared, I transfer the medallions to a plate.
I toss the rest of the butter into the pan (no cleaning it first — those brown bits are flavor!). In go the mushrooms. I sauté them until they’ve released their liquid and browned a bit. That’s when I add minced garlic, Dijon mustard, the broth or wine, and Italian seasoning. I let that bubble for a minute so everything melds.
Then the cream joins the party. I stir it in, let it warm through, and add the pork back in. A few minutes on low heat finishes the pork to about 145°F inside — juicy and safe to eat. I taste, adjust salt and pepper, and it’s ready to serve.
A Few Real-Life Tips from My Kitchen
Watch the Temperature
Pork tenderloin cooks fast. I always recommend using an instant-read thermometer if you’re not sure. 145°F is the sweet spot. Don’t let it go too far or you’ll end up with dry, tough medallions.
Sauté Mushrooms Thoroughly
Let them really cook down so all the moisture evaporates. This concentrates their flavor and prevents a watery sauce.
Use What You Have
If you don’t have wine, broth is perfectly fine. I’ve even used leftover vegetable stock.
Don’t Rush the Sauce
Once you add cream, keep the heat gentle. High heat can cause the sauce to split.
Easy Swaps and Variations I’ve Tried
- Different mushrooms work fine. I’ve used portobellos, white buttons, even a mix with shiitakes when I wanted to be fancy.
- Broth can be swapped for wine or vice versa. Sherry or marsala also add a lovely richness.
- Herbs de Provence is a nice change from Italian seasoning, especially if you want a bit of lavender and fennel notes.
- Stick with heavy cream. I’ve tried using half-and-half before and regretted it — the sauce turned thin and didn’t coat the pork well.
What I Like to Serve It With
I usually make this with egg noodles. The sauce clings to them so well. But I’ve also served it over:
- Mashed Potatoes: Creamy on creamy is always a win in my book.
- Rice: Easy and great for soaking up the sauce.
- Pasta: Pretty much any shape works. I’ve used everything from penne to fettuccine.
- Bread: A crusty roll or a slice of homemade bread is perfect for sopping up the last of the sauce.
- Veggies: Roasted carrots and beets, sautéed green beans, or even a simple side salad with a tangy vinaigrette balance the richness beautifully.
Keeping Leftovers Tasty
Pork tenderloin is best eaten fresh, but we all know life happens. I store leftovers in a covered container in the fridge for up to three days.
When reheating, I warm it gently in a saucepan over low heat. I’ll often add a splash of broth or cream to loosen the sauce if it’s thickened in the fridge. Microwaving is fine, but go low and slow so the sauce doesn’t separate.
I don’t freeze this one. Dairy sauces can split in the freezer and get a weird texture once thawed.
Pork Loins in Mushroom Sauce
Tender, pan-seared pork medallions nestled in a silky mushroom garlic cream sauce—this dish brings restaurant-level comfort to your dinner table in just 30 minutes. It’s the perfect choice for cozy weeknights or an impressive yet simple weekend meal.
Ingredients
- 3/4 cup heavy cream (or whipping cream)
- 3 tablespoons butter, divided
- 8 oz cremini mushrooms, sliced
- 1/4 teaspoon Italian seasoning or Herbs de Provence
- 1/2 teaspoon Dijon mustard
- 1 pound pork tenderloin
- Salt and black pepper, to taste
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 cup chicken or beef broth (or dry white wine or sherry)
Instructions
- Begin by trimming the pork tenderloin—remove the silver skin and any excess fat. Slice into 1-inch thick rounds and season both sides with a generous pinch of salt and pepper.
- Heat the olive oil and one tablespoon of butter in a large skillet over medium-high heat. Once the pan is hot, sear the pork medallions for about 3 minutes on each side until golden. Set them aside on a plate.
- In the same skillet, melt the remaining two tablespoons of butter. Toss in the sliced mushrooms and sauté for 5–6 minutes, stirring now and then, until they release their moisture and turn golden-brown.
- Add the minced garlic, Dijon mustard, and seasoning blend to the mushrooms. Stir for a minute until fragrant, then pour in the broth or wine. Let it simmer gently to reduce slightly, about a minute.
- Lower the heat if needed, then stir in the cream. Allow it to simmer for another minute so the sauce begins to thicken.
- Return the pork and any juices to the skillet. Simmer everything together for 3–5 minutes, just until the pork is cooked through and the sauce has a rich, creamy consistency.
- Taste and adjust seasoning if needed. Serve hot—this pairs beautifully with mashed potatoes, rice, or a crusty piece of bread to soak up the sauce.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 466Total Fat 34gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 13gCholesterol 164mgSodium 541mgCarbohydrates 5gFiber 1gSugar 2gProtein 35g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
This recipe has been a go-to for busy nights when I want something that feels special without hours of work. The kids love it over buttered noodles, my wife loves it with crusty bread, and I love that it comes together in one pan without a pile of dishes.
If you make it, tell me how it turned out — or how you made it your own. That’s the fun of cooking at home.
Try other Pork Loin recipes:
