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Creamy Pork Tenderloin

Creamy pork tenderloin with a silky mushroom cream sauce—seared tenderloin medallions finish in the oven and rest before slicing. Pan sauce is deglazed with white wine and thickened with heavy cream, Dijon, parmesan, and herbs for a golden, herb-flecked finish.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Pork tenderloin
  • 2 lb pork tenderloins About 1 lb each
  • 0.5 salt to taste
  • 0.5 black 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
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

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

Notes

For the best sauce texture, keep the cream at a gentle simmer—once thickened, avoid boiling hard so the parmesan stays smooth. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet with a splash of cream or wine. Freezing is not recommended due to cream separation. Dietary swap: use half-and-half instead of heavy cream for a lighter sauce (it may be slightly less thick).