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Creamy Mushroom Pork Tenderloin - A Comforting Skillet Dinner

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Pork tenderloin (1 to 1.25 pounds), trimmed
  • Cremini or baby bella mushrooms (12 ounces), sliced
  • Shallot (1 large) or yellow onion (1 small), finely chopped
  • Garlic (3 cloves), minced
  • Fresh thyme (4–5 sprigs) or 1 teaspoon dried thyme
  • Chicken broth (1 cup), low sodium
  • Dry white wine (1/2 cup), optional but recommended
  • Heavy cream (1/2 cup)
  • Dijon mustard (1 teaspoon)
  • Unsalted butter (2 tablespoons)
  • Olive oil (1–2 tablespoons)
  • Flour or cornstarch (1 teaspoon; optional, for thickening)
  • Lemon (1), for a squeeze of juice at the end
  • Fresh parsley, chopped, for garnish
  • Kosher salt and freshly ground black pepper

Method
 

  1. Prep the pork: Pat the pork tenderloin dry with paper towels. Trim any silver skin. Season generously with salt and pepper on all sides.
  2. Sear the pork: Heat a large skillet over medium-high. Add 1 tablespoon olive oil. When shimmering, add the pork and sear until well browned, about 2–3 minutes per side. Transfer to a plate; it will finish cooking later.
  3. Sweat the aromatics: Lower heat to medium. Add 1 tablespoon butter to the pan. Add the chopped shallot and a pinch of salt. Cook 2–3 minutes until softened.
  4. Brown the mushrooms: Add sliced mushrooms and another small drizzle of oil if the pan looks dry. Spread them out. Let them brown undisturbed for 2–3 minutes, then stir and continue cooking until they’re golden and most of the moisture has evaporated, 6–8 minutes total.
  5. Add garlic and thyme: Stir in minced garlic and thyme. Cook 30 seconds until fragrant. Season with a pinch of salt and pepper.
  6. Deglaze: Pour in the white wine. Scrape up the browned bits from the skillet. Let it reduce by about half, 2–3 minutes. If skipping wine, use extra broth and a squeeze of lemon later for brightness.
  7. Build the sauce: Stir in the chicken broth and Dijon. Simmer 2 minutes. If you like a slightly thicker sauce, whisk the flour or cornstarch with 1 tablespoon water and stir in now. Simmer until lightly thickened.
  8. Add the cream: Lower heat to medium-low. Stir in the heavy cream and the remaining 1 tablespoon butter. Taste and adjust seasoning. The sauce should be savory, mushroomy, and smooth.
  9. Finish the pork: Return the pork to the skillet, nestling it into the sauce. Cover loosely and simmer gently, turning once, until the thickest part reaches 145°F (63°C), about 6–10 minutes depending on thickness. Don’t boil; keep it to a gentle simmer.
  10. Rest and slice: Transfer the pork to a cutting board and rest 5 minutes. Slice into 1/2-inch medallions. Add any juices back into the sauce.
  11. Balance and serve: Add a small squeeze of lemon to the sauce to brighten. Stir in chopped parsley. Spoon sauce over the pork slices and serve with mashed potatoes, buttered noodles, or rice.