What goes well with pork tenderloin and mushroom sauce?

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!

Can I substitute the dry sherry?

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.

Can I use different types of mushrooms?

Absolutely! Feel free to use any fresh mushrooms you love or a combination.

Can I swap the heavy cream for a lower fat option?

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!

Can I use a different cut of pork?

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!

Why use a cast iron skillet? And can I use something else?

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.

Pork Tenderloin with Mushroom Sauce

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

Scale

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

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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!