What is Pork Tenderloin?

Besides being just about my favorite protein to cook with (ever), pork tenderloin is a long, extra lean cut of meat that is cut from a central, spinal portion of the pig. This anatomical location typically yields the most juicy, tender cuts of meat due to the fact that the muscles here are used for posture rather than movement.

What is the difference between pork tenderloin and pork loin?

Pork loin is "meatier" and fattier than pork tenderloin, and is typically sold in weights of around 2 to 3 pounds. Pork tenderloin, however, is a longer, more tubular cut that is about 3-inches in across. Pork tenderloin is usually sold in pieces weighing about 1 to 1.25 pounds.

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

Pork Tenderloin with Mushroom Sauce

Print Recipe

Author: Lauren McDuffie
Yield: Serves 4

Ingredients

Units Scale

1 tablespoon olive oil, plus more as needed
1–pound pork tenderloin, sliced into 1/2-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
1/2 cup dry white wine (optional, you an sub more stock)
1.5 cups beef or chicken broth
2 teaspoons Dijon mustard (or to taste)
1/4 cup sour cream

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Instructions

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.
Add the shallots and mushrooms to the pan, and a little more oil, if needed. Cook for five minutes, until tender, stirring occasionally. Add the garlic and cook for one minute more.
Sprinkle over the flour and cook for about a minute. 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 the heat to low, to let the sauce gently simmer. Add the sour cream and stir/whisk that in until it’s melted into the sauce.
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.

Keywords: Pork Tenderloin with Mushroom Sauce

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