Everyone’s Favorite Pork Tenderloin with Mushroom Sauce (cozy and satisfying)

Updated 1/10/2023 :: A cozy, homey classic, this Pork Tenderloin with Mushroom Sauce recipe is fast and straight to the point. Yes, dinner is done in a hurry with this one. We’ll slice a lean pork tenderloin into “medallions,” and give them a fast and ferocious sear in a hot pan with nothing more than olive oil, salt and pepper. Then? Then comes the sauce. Read on for more about that, because it’s really what we all came for, right?

Pork Tenderloin with Mushroom Sauce

There is no trickery going on with this Pork Tenderloin with Mushroom Sauce recipe. There are no clever hacks or funky flavor combinations. Mostly, this recipe is riding in here today on the wings of straight-up nostalgia. It is a VERY homey, cozy, familiar type of recipe, one that we’ve all had versions of probably many, many times. This version is just lovely, because it highlights what is just about my favorite all-time protein to work with – the pork tenderloin – in a slightly different way. Rather than roasting the thing whole, we’re going to slice it into medallions and give those a good, hard sear in some olive oil.

This, incidentally, affords us the chance to infuse more flavor into the whole dish. The little pork medallions have greater surface area than would a single tenderloin. They provide so many landing spots for the sauce. This is really what makes dishes like this so great, I think. It’s all about how you wield the protein in question. In this case, we’re slicing all the way. 

What is the best way to cook pork tenderloin?

So, here’s the thing – pork tenderloin is a leaner, more prime cut of pork and therefore typically costs a little bit more than say, a basic pork loin would. As such and for my money, I like to make sure I give my pork tenderloin the absolute best treatment that I can. We’re going to pamper this pork, okay? The last thing any of us wants is a sad, dry, damn bear depressed looking medallion of grizzly, gray pork tenderloin on our plates, right? Ahem.

So, a really great way to prevent this from happening is to give your pork tenderloin a generous seasoning and then very quick sear in a hot skillet. We’re just browning and crisping up the exterior and sealing in those juices. Then, you’re going to want to opt for a quick-cooking method to finish things off. This is no pork shoulder we’re wielding here, where we can go all low and slow with things. No, we’re going to need to grill, broil, saute, or maybe braise oour pork tenderloin for best results.

Save the low and slow cookery for things like my (absolutely divine) Cider Braised Pork Shoulder with Apples or this Cocoa-Curry Pork Shoulder with Beans. The fat will slowly render and melt into their respective sauces, keeping things nice and juicy. But for pork tenderloin, the longer you cook it, the drier it gets.

How to Store this Pork Tenderloin with Mushroom Sauce

As you might expect, any leftovers of this dish need to be stored in a lidded container in the refrigerator. You can just put the pork in first and then pour any remaining sauce over top. This sort of seals them, and prevents any drying. This will keep nicely for you, for about three to four days. For more information on the handling and storage of both raw and cooked pork, see here.

What to serve with these Pork Tenderloin with Mushroom Sauce

This recipe absolutely demands a starchy something with which to soak and sop up all of that sauce. It’s liquid gold, I tell you, so here are some great suggestions as to just how I personally would like to enjoy (and did, in fact, enjoy) this pork and mushrooms dish:

1. Freshly baked sweet potato rolls.
2. Giant maple butter parker house rolls. 
3. Mashed Potatoes.
4. Rice. 
5. A side of Cacio e Pepe. 
6. Crispy Potato Wedges.
7. Homemade Tater Tots. 
8. Homemade sour cream flatbread

Alternative Serving Ideas for this Pork with Mushroom Sauce

• This actually works really well as a sandwich, if you have any leftovers. Just pile the pork onto a crusty, split hoagie or something of the sort. Then, Spoon the mushrooms and shallots all over. Next, lay a couple pieces of cheese on top and then toast or broil until bubbling and just browned.  Cover with cold, shredded lettuce and just juicy tomatoes (or not) and enjoy an absolute dream boat of a sandwich.
• This works really well with pasta, actually. But instead of cutting the pork into round, thick-ish medallions, we’ll cut it into thin, skinnier slices – more bite-sized than knife-requiring. Then you can just add some cooked pasta to the dish, give it all a toss to coat, and then mangia.

What you’ll need for this Pork Tenderloin with Mushroom Pan Sauce recipe

It’s the wine and Dijon for me, honestly. This is a very classic pan sauce, that gets is creaminess/thickening from a little bit of flour and some sour cream. A splash of white wine and some punch Dijon mustard bring the flavor, along with some stock and a good amount of garlic. Nothing not to like about this one, honestly.

INGREDIENTS

• 1 tablespoon olive oil, plus more as needed
• 1-pound pork tenderloin, sliced into ½-inch-thick medallions/slices
• Salt and pepper to taste
• 2 shallots, thinly sliced
• 16-ounces mushrooms, sliced (any kind you like)
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• ½ cup dry white wine (optional, you can sub more stock)
• 1.5 cups beef or chicken broth
• 2 teaspoons Dijon mustard (or to taste)
• ¼ cup sour cream

Serving suggestions for this Pork Tenderloin with Mushroom Sauce: Fresh chopped green herbs for topping (such as dill, parsley, chives, or scallions), bread, potatoes, and/or rice for sopping

How to make this fantastic Pork Tenderloin with Mushroom Sauce recipe

This little one-pan wonder number is as simple and straight-forward as they come. It’s a totally classic way of going about things, and it comes together super fast. You begin by searing off the sliced pork, “medallions,” and then you build the mushroomy, shallotty sauce in those flavorful drippings. Slide the browned meat back down into the sauce, once you’ve completed that, and they’ll finish off perfectly in that hot, brothy bath. Total dream.

DIRECTIONS

1. Add the oil to a large skillet over medium heat. Season the pork slices with salt and pepper and brown them on both sides until lightly golden, about 2 minutes per side. Transfer to a plate or tray, and don’t wipe out the pan.
2. Add the shallots and mushrooms to the pan, and a little more oil, if needed. Cook for fine minutes, until tender, stirring occasionally. 
3. Add the flour and cook for about a minute. Next, add the wine and whisk/stir it in to break up clumps. Add the stock and bring it up to a hard bubble, then reduce to low, to a gentle simmer. Add the sour cream and stir/whisk that in until it’s melted into the sauce. 
4. Slice the pork and the collected juices into the pan and coat in the sauce. Let the pork finish cooking in the sauce, for 2 – 3 minutes. Shower with freshly chopped green herbs, if you like, and serve with the starch(es) of your choice. Enjoy. 

If you like the looks of this Pork Tenderloin with Mushroom Sauce, you might also want to try:

Roasted Chicken with Grapes and Dijon

Chipotle Brown Sugar Pork Chops with Brussels Sprouts and Apples

Cocoa Curry Pork Shoulder with Chickpeas

Pork Katsu

Pork Chops with Scallion Salsa

Blackberry Balsamic Pork Tenderloin

A classic Midwestern tenderloin sandwich

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