Pork tenderloin in a mushroom cream sauce

When I was young my mother would cook pork chops in cream of mushroom soup.  Every once in a while I still crave this meal as a comfort food.  But I really don’t like cooking with canned soup so I created an updated version of this old classic. The recipe uses fresh ingredients and pork tenderloin is inexpensive – especially when on sale.  You can easily double to recipe to feed 4-6 people.

Ingredients – Serves 2-3 people

  • 1 pork tenderloin (1-1.5 lbs)
  • 1 tbs olive oil
  • 2 tbs butter
  • 1/2 cup chopped red onion
  • 2 garlic cloves chopped
  • 6 cups of chopped cremini mushrooms (about 3/4 full of one of those brown bags at the grocery store)
  • 1/4 tsp dried rosemary (or fresh)
  • 1/4 tsp dried thyme (or fresh)
  • splash of dry white wine
  • 4 tbs 10% cream
  • 1 tbs flour
  • 1 tbs parmesan
  • 1/4 cup parsley

Step 1: Lightly salt and pepper the outside of the tenderloin.

Step 2: Heat olive oil in a cast iron pan on medium/high.  Brown each side of the tenderloin for 2 minutes searing the outside of the meat.  Remove from the pan and set aside on a plate.  Turn the heat down to medium low and take the pan off the heat for a moment to cool down.

Step 3: In the same pan add the butter and onions and cook for a minute.  Then add the garlic and then the mushrooms.  It will look like way too many mushrooms but they will shrink a lot.  Cook for a minute or two more stirring the mixture and then add the herbs.

Step 4: Cover and cook (about 15 minutes).  The mushrooms will shrink and water will fill the pan. 

Step 5: Put the pork tenderloin back into the pan with the mushrooms and put a splash of wine in the pan. Cover and let it cook for 15-17 minutes depending on the size and how you prefer your meat to be cooked.  Turn the meat over once at about the 10 minute point. A thermometer can help you know exactly when it is done if you can’t tell by looking.

Step 6: Remove the tenderloin and let it rest lightly covered with tin foil. It will continue to cook while resting.

Step 7: To finish your sauce add the cr eam and parmesan.  If the sauce is runny thicken it with the flour adding 1/2 tbs at a time. Right before serving add the parsley.

Step 8: Cut the tenderloin into medallions.  Serve the mushrooms over rice and place the tenderloin on top of everything and garnish with parsley.


About thethirstygourmet

I love creating delicious food and experimenting with new ingredients. This obsession has led me on an interesting journey that is both good for my wallet as well as my soul. Nothing pleases me more than sharing my creations with friends and family and I hope that you will join me on this exploration. -A woman who brews and bakes-
This entry was posted in Pork. Bookmark the permalink.

3 Responses to Pork tenderloin in a mushroom cream sauce

  1. Michael Hatch says:

    This recipe is delicious and easy. Try it!

  2. Trish Dechman says:

    We made this on Saturday night and it was delicious.
    Very easy to make, but looks and tastes impressive.
    Would be perfect for a dinner party!

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