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Juicy, pan-seared pork tenderloin covered in the most incredible creamy mushroom sauce – SO GOOD yet surprisingly simple! This is one of those recipes that’s easy enough for a casual dinner but totally special occasion worthy too!
3 Reasons You’ll Love This Recipe
- Easy and Delicious: Pork tenderloin sometimes doesn’t get the love it deserves. It’s quick and easy to cook, and turns out incredibly tender and juicy when cooked right. Now pair it with the most incredible creamy mushroom sauce and this recipe is all kinds of amazing!
- One-Pan Wonder: Both the pork tenderloin and the mushroom sauce are made in the same cast iron skillet. Less dishes!!
- Weeknight to Weekend Win: Simple enough for a casual weeknight dinner but fancy enough to wow people at your next dinner party or special occasion. Perfect for any night!
Ingredient Notes
You will need the following ingredients to make this creamy mushroom pork tenderloin recipe:
Detailed ingredient list and directions located in the recipe card below.
- Pork Tenderloin: This recipe uses two pork tenderloins (about 1 pound/500g each). Make sure you grab pork tenderloin, NOT pork loin. They are two different cuts of meat – pork loin is bigger, not as tender and takes longer to cook.
- Salt and Pepper: Simple seasoning with salt (I like to use sea salt) and freshly ground black pepper is all the pork tenderloin needs since it will be served with a delicious creamy mushroom sauce.
- Oil: Use a high-heat oil to sear the pork tenderloin. I love avocado oil since it’s a healthy oil with a neutral flavor and high smoke point.
- Mushroom Sauce: We’re taking this amazing mushroom cream sauce recipe and turning it into a delicious pan sauce right in the same skillet where the pork tenderloin is cooked
Equipment You’ll Need
Here are two essential kitchen tools for making this recipe:
- Cast Iron Skillet: It’s perfect for searing the pork tenderloin and then transferring to the oven. This is the cast iron skillet that I use.
- Digital Meat Thermometer: A must have for perfectly cooked pork tenderloin! You can use an instant read thermometer (the Thermapen is my fave) or a probe alarm thermometer (like the ChefAlarm) which stays in the meat and beeps when it hits the right temperature.
How To Make Pork Tenderloin with Creamy Mushroom Sauce
Let’s get cooking! Once you try this, you’ll definitely want to make it over and over again. It’s that good!
Step 1: Prep and season the pork tenderloin
Start by removing any silver skin (thin transparent or white membrane) and any visible fat from 2 pork tenderloins (1 pound/500grams each). Sometimes it’s already done for you!
Some pieces of pork tenderloin can have a really tapered end. If yours has one, fold it over so it’s about the same thickness as the rest of the tenderloin.
Pat the pork tenderloin dry with a paper towel, then season it all over with salt and freshly ground black pepper.
Step 2: Sear in a cast iron skillet
Heat 2 tablespoons of avocado oil in a large cast iron skillet over medium-high heat. Add the pork tenderloins and sear until browned on all sides (about 1-2 minutes per side).
Step 3: Roast in the oven
Transfer the cast iron skillet into a preheated 400F/200C oven and roast the pork tenderloin until it hits an internal temperature of 145F (63C). This can take anywhere from about 10-20 minutes depending on how thick the tenderloin is. Once it’s done, transfer the pork to a cutting board to rest while you make the sauce.
My Pro Tip
Use A Thermometer!
Roasting times can vary because there are so many factors like the thickness of the pork tenderloin, how long it took to sear and how accurate your oven is. The best way to make sure your pork tenderloin is cooked perfectly is by using a thermometer. I love the Thermapen for a quick check or the ChefAlarm which has a probe that stays in the meat and alerts me when it hits the right temperature.
Step 4: Make the mushroom sauce
Sauté: Place the same skillet back on the stove. Heat 1 tablespoon of olive oil (or avocado oil) and 1 tablespoon of butter over medium/high heat. Add 1 finely chopped small shallot and 16 oz (454g) of thinly sliced cremini mushrooms. Sauté until the mushrooms are golden brown (about 8-10 minutes). Then add in 1 tablespoon of butter, 2 minced garlic cloves, 1 teaspoon of fresh thyme leaves (or 1/4 – 1/2 teaspoon dried) and a pinch of salt and pepper. Cook for another minute until fragrant.
Deglaze: Pour in 1/4 cup of dry sherry to deglaze the pan. Stir everything up, scraping up those flavorful browned bits from the bottom of the skillet. Let it cook for about a minute until most of the liquid evaporates.
Simmer: Add in 1/2 cup of chicken broth and 1 cup of heavy cream. Bring to a simmer, then reduce the heat to keep it gently simmering (don’t let it boil!). Stir occasionally for about 5 to 6 minutes until slightly thickened.
Season: Stir in 1 teaspoon of Dijon mustard, 1 tablespoon of soy sauce (or tamari) and a squeeze of fresh lemon juice (optional but adds a nice balance). Adjust salt and pepper to taste.
Step 5: Slice and serve
Slice up the pork tenderloin and serve with the creamy mushroom sauce poured over the top. Garnish with chopped fresh parsley or chives.
A Few Tips
Tips for the Best Pork Tenderloin with Mushroom Sauce
- Keep it whole: Cooking the pork tenderloin whole (instead of pieces) helps keep it super tender and juicy.
- Flavor boost: Pour some of the resting juices from the pork into the sauce for added flavor.
- Bring to room temp first: Take the pork tenderloin out of the fridge about 20-30 minutes before cooking. Starting at room temp helps it cook more evenly.
- Sear in hot skillet: Get that cast iron skillet nice and hot before adding the pork tenderloins. This gives it a golden crust to lock in that flavor and juiciness. Plus, all those browned bits left behind make the mushroom sauce even better!
- Don’t overcook: Use a meat thermometer and pull the pork tenderloin from the oven once it hits 145F. Overcooked pork tenderloin is dry and we definitely don’t want that!
Storage
- To store: Store leftovers in an airtight container in the fridge for 3 to 4 days.
- To reheat: Reheat over low heat on the stove.
FAQ
I love serving this with egg noodles (or another variety of pasta), mashed potatoes (like these creamy whipped mashed potatoes) or even rice. Then, just add a cooked veggie side or a fresh, delicious salad to round out the meal!
The dry sherry adds a nice depth of flavor and helps deglaze the pan but you could also use dry white wine or some broth instead.
Absolutely! Feel free to use any fresh mushrooms you love or a combination.
I wouldn’t! Heavy cream is what makes the mushroom sauce so rich and creamy. If you use something with less fat, the sauce will end up thin, not so luscious and might even curdle!
Yes, but just keep in mind that the roasting time will vary depending on the size of the cut. Just roast until it hits an internal temp of 145F, and you’re good to go!
I love using a 12-inch cast iron skillet because it fits both pork tenderloins, gives a great sear, lets me finish roasting in the oven and make the sauce all in one pan! It’s definitely one of my go-to kitchen tools! But, if you don’t have one, a large oven-safe stainless steel skillet will work too.
More Pork Tenderloin Recipes
I hope you enjoy this pork tenderloin with mushroom sauce recipe! Let me know if you give it a try! Please leave me a comment below.
Pork Tenderloin with Mushroom Sauce
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 min
- Yield: 4 to 6 servings
- Category: Main Dish
- Method: Cast Iron Skillet
- Cuisine: American, German
Description
Juicy, pan-seared pork tenderloin covered in the most incredible creamy mushroom sauce – SO GOOD yet surprisingly simple! This is one of those recipes that’s easy enough for a casual dinner but totally special occasion worthy too!
Ingredients
For the pork tenderloin:
- 2 pork tenderloins (1 pound/500g each)
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons avocado oil
For the mushroom sauce:
- 1 tablespoon olive oil or avocado oil
- 2 tablespoons butter, divided
- 1 small shallot, finely chopped
- 16 ounces (454g) cremini mushrooms, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (¼ – ½ teaspoon dried thyme)
- ¼ cup dry sherry (see notes)
- ½ cup chicken broth (or substitute for beef or vegetable broth)
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon soy sauce or tamari
- optional: squeeze of fresh lemon juice, to taste
- salt and freshly ground black pepper, to taste
- Garnish with chopped fresh parsley or chives
Instructions
Cook the pork tenderloin:
- Prep and season: Preheat the oven to 400F (200C). Remove any silver skin and visible fat from the pork tenderloins and pat dry with a paper towel. Season all sides with salt and pepper.
- Sear: Heat 2 tablespoons of avocado oil in a large cast iron skillet over medium-high heat. Add the pork tenderloins and sear until browned on all sides (about 1-2 minutes per side).
- Roast: Transfer the cast iron skillet to the oven and roast the pork tenderloin until it reaches an internal temperature of 145F (63C). This can take about 10-20 minutes (see notes). Transfer the pork tenderloins to a cutting board to rest while you make the mushroom sauce.
Make the mushroom sauce:
- Sauté: Place the same skillet back on the stove (don’t wash it!). Heat 1 tablespoon of olive oil or avocado oil and 1 tablespoon of butter over medium/high heat. Add the shallot and mushrooms and sauté until the mushrooms are golden brown (about 8-10 minutes). Then add in the remaining tablespoon of butter, minced garlic, thyme leaves and a pinch of salt and pepper. Cook for another minute until fragrant.
- Deglaze: Pour in the dry sherry to deglaze the pan. Stir everything up, scraping up those flavorful browned bits from the bottom of the skillet. Let it cook for about a minute until most of the liquid evaporates.
- Simmer: Add the chicken broth and heavy cream and bring to a simmer. Reduce the heat to keep it gently simmering (don’t let it boil!). Stir occasionally for about 5 minutes until slightly thickened.
- Season: Stir in the Dijon mustard, soy sauce or tamari and a squeeze of fresh lemon juice. You can also pour in some of the resting juices from the pork for added flavor if you like. Give it a taste and adjust the salt and pepper, as needed.
Serve
- Slice and serve: Slice up the pork tenderloin and serve with the creamy mushroom sauce poured over the top. Garnish with chopped fresh parsley or chives.
Notes
- Dry Sherry: Make sure it’s dry (not sweet!). The dry sherry adds a nice depth of flavor and helps deglaze the pan but you could also use dry white wine or some broth instead.
- Roasting Time: When is the pork tenderloin done? Use a thermometer! It’s the best way to make sure your pork tenderloin is perfectly cooked! My favorites are the Thermapen for a quick check or the ChefAlarm, which is a probe style thermometer that lets me know when the meat hits the set temp. It’s tough to give an exact roasting time since there are so many factors – the thickness of the pork tenderloin, how long you seared it and your oven’s accuracy. Just pull it out when it hits an internal temperature of 145F and you’ll have juicy, tender pork tenderloin every time!
- Cast iron skillet: I love using a 12-inch cast iron skillet because it fits both pork tenderloins, gives a great sear, lets me finish roasting in the oven and make the sauce all in one pan! It’s definitely one of my go-to kitchen tools!
