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Pork Tenderloin in Creamy Mushroom Sauce with Pasta

Pork tenderloin pasta with a creamy mushroom sauce made in one pan, topped with melted parmesan throughout. Tender 1-inch pork medallions and wide pappardelle (or fettuccine) are simmered until the sauce turns silky and clings to every ribbon.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Sear the pork
  1. Season the pork medallions with salt and pepper, then sear in olive oil over high heat for 2 minutes per side until golden. Transfer the pork to a plate and set aside.
Cook mushrooms and build the sauce
  1. Melt the butter in the same pan, then cook the mushrooms over medium-high heat until golden. Stir in the garlic and thyme and cook for 30 seconds.
  2. Deglaze with the white wine and simmer for 2 minutes. Pour in the cream and chicken broth and keep the liquid at a gentle simmer.
Simmer and finish
  1. Simmer the sauce for 5–6 minutes until it thickens, then stir in the parmesan until smooth. Return the pork medallions to the pan.
  2. Gently simmer for 3 minutes, just until the pork is heated through. Toss the sauce with the cooked pasta and serve, garnishing with fresh parsley.

Notes

Pro tip: keep the heat at a gentle simmer once the cream goes in so the sauce stays smooth when you add parmesan. Store leftovers in the refrigerator up to 3 days; rewarm gently with a splash of broth or cream to loosen the sauce. Freezing isn’t recommended because creamy sauces can separate after thawing. For a dairy-light swap, use half-and-half plus a smaller amount of parmesan, and stir in parmesan off-heat to reduce breakdown.