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Pork Tenderloin in Creamy Mushroom Sauce with Pasta

Pork tenderloin pasta in a creamy mushroom sauce with golden medallions and wide ribbon noodles. Sautéed cremini mushrooms and garlic simmer in wine, then heavy cream and broth make a silky parmesan-flecked sauce.
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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
  • 1 Salt and pepper to taste
mushrooms and aromatics
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 12 oz cremini mushrooms, sliced
  • 4 garlic, minced
  • 1 tsp fresh thyme
sauce
  • 0.5 cup dry white wine
  • 1.5 cups heavy cream
  • 1 cup chicken broth
  • 0.5 cup parmesan, grated
pasta and garnish
  • 12 oz pappardelle or fettuccine, cooked
  • 1 Fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the pork
  1. Season pork tenderloin medallions with salt and pepper, then sear in olive oil over high heat for 2 minutes per side until golden. Transfer the medallions to a plate and set aside.
Build the mushroom cream sauce
  1. Melt butter in the same pan, then cook cremini mushrooms over medium-high heat until golden. Add garlic and fresh thyme and cook for 30 seconds, until fragrant.
  2. Pour in the dry white wine and deglaze, then simmer for 2 minutes to reduce slightly. Pour in the heavy cream and chicken broth and return to a gentle simmer.
  3. Simmer for 5–6 minutes, stirring often, until the sauce thickens to a glossy consistency. Lower heat and stir in parmesan until smooth and melted.
Warm through and serve
  1. Return pork medallions to the pan and gently simmer for 3 minutes until heated through. Stir to coat the pork with the sauce.
  2. Toss the cooked pappardelle or fettuccine with the sauce in the pan, until the noodles look lightly coated and creamy. Serve immediately, garnished with fresh parsley.

Notes

For the smoothest parmesan sauce, reduce heat before adding parmesan and stir until fully melted, avoiding a boil. Store leftovers in the refrigerator up to 3 days; rewarm gently on the stove with a splash of broth or cream to loosen. Freezing is not recommended because the cream sauce can break after thawing. For a lighter version, swap half the heavy cream for evaporated milk (or use 2% milk plus a spoonful of cornstarch slurry) to keep it creamy.