Pork Tenderloin in Creamy Mushroom Sauce

Ready in under 20 minutes, this Pork Tenderloin in Creamy Mushroom Sauce is perfect for any night of the week, yet is so good that it’s totally worthy of being served on any special occasion!

I’ve said it many times, pork tenderloin has to be one of my top favorite meats to have in the fridge or freezer: it’s so versatile, naturally tasty and easy to prepare, you can turn it into a veritable feast even if you have close to nothing in the fridge, or just about no time on your hands! It’s the perfect option for those busy weeknight dinners, but will just as well fit the bill when circumstances require a bit more elegance, sophistication and flair!

This Pork Tenderloin in Creamy Mushroom Sauce definitely is one of those crazy simple dishes that can be whipped up in a breeze on any given day, but that’s also so delicious, I wouldn’t hesitate to serve it to special guests…

And once you’ve tasted it for yourselves, I think that you’ll have no trouble agreeing with me on this one! 

To start, you’ll need to slice your pork tenderloin (or tenderloins, depending on  its/their size — you want to have around 1-1/2 pound of meat in total) into approximately 2″ thick medallions. 

Then, flatten each medallion slightly with the palm of your hand; season both sides with salt and pepper.

Heat a few tablespoons of olive oil (or your favorite cooking oil) in a saute pan set over medium heat; When the pan is hot enough, add the pork medallions, 5 or 6 at a time, and cook them 2 to 3 minutes per side, until golden brown. Remove to a plate and repeat with the remaining meat; reserve.

Now return the pan to the heat source and to it, add a thinly sliced onion, a few cloves of garlic and loads of thinly sliced mushrooms (I used baby bella but white mushrooms would work just as well) and cook, stirring often, until the vegetables are tender and fragrant, about 5 minutes.

Next, add the chicken broth, salt, pepper and herbes de Provence, stir well and bring to a simmer.

Herbes de Provence is a blend of herbs and spices that has a very distinct flavor, and that typically contains lavender; If you personally don’t care much for it, or if you can’t get your hands on it, feel free to sub other dried herbs, such as thyme, oregano, parsley or basil… 

Meanwhile, combine half a cup of white wine (or more chicken broth, if you’d rather not add any alcohol to your dish), half a cup of sour cream (sub plain yogurt if you prefer that) and a tablespoon of corn starch together in a small measuring cup and whisk until well combined; add that to the pan and stir well.

Return the medallions, along with their cooking juices, back to the pan; stir well and simmer for about a minute until the sauce thickens, then kill the heat.

Allow the meat to sit in the sauce for a few minutes then stir in a generous handful of chopped parsley and serve.

This dish would be fantastic served over cooked pasta, or mashed potatoes, or mashed cauliflower… or even just alongside a simple green salad, or sauteed veggies!