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!

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! 

Pork Medallions with Mushroom Sauce | thehealthyfoodie.com

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

Pork medallions seasoned with salt and pepper, on a wooden cutting board with a knife under them

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

Pork medallions browning in a stainless steel saute pan

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.

Thinly sliced mushrooms and onions in a stainless steel saute pan

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.

Chicken broth is poured into a stainless steel saute pan and over cooked mushrooms and onions

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… 

A mixture of sour cream and white wine is being poured into a saute pan containing cooked mushrooms and brown broth

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.

Cooked pork medallions are added to a stainless steel saute pan containing a creamy mushroom sauce

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.

A stainless steel saute pan containing pork tenderloins in a creamy mushroom sauce

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

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!

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!

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!

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!
Print Recipe Rate this Recipe
4.87 from 29 votes

Pork Tenderloin in Creamy Mushroom Sauce

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
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!
Servings: 4

Ingredients

  • 1-2 tbsp extra-virgin olive oil
  • 1 or 2 pork tenderloins, (about 675g | 1.5lb total)
  • Generous sprinkle salt and pepper
  • 1 small onion , finely sliced
  • 2 cloves garlic, minced
  • 12 ounces mushrooms, thinly sliced
  • 1 cup chicken broth
  • 1 tsp herbes de Provence
  • 1/2 tsp salt, I use Himalayan salt
  • 1/2 tsp ground black pepper
  • 1/2 cup dry white wine, (or more chicken stock)
  • 1/2 cup sour cream, (or plain yogurt)
  • 1 tbsp corn starch
  • 1/4 cup chopped fresh parsley

Instructions

  • Cut the pork tenderloin(s) into 2" thick medallions and 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 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.
  • Return the pan to the heat source and to it, add the sliced onion, garlic and mushrooms and cook, stirring often, until the vegetables are tender and fragrant, about 5 minutes.
  • Add the chicken stock, salt, pepper and herbes de Provence, stir well and bring to a simmer.
  • Meanwhile, combine the white wine, sour cream and cornstarch 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 into the pan; stir well and simmer for about a minute until the sauce thickens, then kill the heat.
  • Kill the heat and allow the meat to sit in the sauce for a few minutes, then stir in the chopped parsley and serve. 

Nutrition

Calories: 361kcal, Carbohydrates: 10g, Protein: 38g, Fat: 15g, Saturated Fat: 6g, Cholesterol: 125mg, Sodium: 627mg, Potassium: 1105mg, Fiber: 1g, Sugar: 4g, Vitamin A: 505IU, Vitamin C: 13.7mg, Calcium: 71mg, Iron: 2.9mg
Course: Main Course
Cuisine: American
Author: Sonia! The Healthy Foodie

If youโ€™ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. Itโ€™s always such a pleasure to hear from you!

You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes!