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Creamy Pork Tenderloin

Creamy pork tenderloin with a pork tenderloin cream sauce—golden, silky, and herb-flecked with sautéed mushrooms. Sear-and-roast tenderloin medallions, then build a skillet pan sauce with wine, heavy cream, and parmesan until thick.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Creamy pork tenderloin
  • 2 pork tenderloins about 1 lb each
  • salt to taste
  • pepper to taste
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 oz cremini mushrooms sliced
  • 4 cloves garlic minced
  • 0.5 cup dry white wine
  • 1 cup heavy cream
  • 1 tsp Dijon mustard
  • 1 tsp fresh thyme
  • 0.25 cup parmesan grated
  • fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the tenderloin
  1. Season the tenderloins all over with salt and pepper to taste.
  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 roast for 15–18 minutes until the centers reach 145°F.
Rest, slice, and build the mushroom cream sauce
  1. Rest the pork tenderloin 5 minutes, then slice into medallions.
  2. In the same skillet, melt the butter and cook the cremini mushrooms for 5 minutes until golden.
  3. Add the minced garlic and fresh thyme, then cook 30 seconds.
  4. Deglaze with the dry white wine and simmer for 2 minutes.
  5. Stir in the heavy cream, Dijon mustard, and parmesan, then cook until thickened and glossy.
Serve
  1. Serve the medallion pork over the creamy mushroom sauce and garnish with fresh parsley.

Notes

Pro tip: slice only after the 5-minute rest so the medallions stay juicy while the sauce thickens. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop with a splash of cream or wine if needed. Freezing: no, the cream sauce may separate when thawed. Dietary swap: use half-and-half plus an extra spoon of parmesan for a lighter version (texture will be slightly less thick).