It’s tender, flavorful, and perfect for a cozy dinner — serve it with mashed potatoes, rice, or buttered noodles.
🧾 Ingredients
For the pork:
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1–1½ lbs (450–700 g) pork tenderloin
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Salt and black pepper, to taste
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1 tbsp olive oil or butter
For the sauce:
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1 tbsp butter (or a bit more oil)
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1 small onion, finely chopped
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2–3 garlic cloves, minced
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1 cup sliced mushrooms (button, cremini, or mixed)
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2 carrots, thinly sliced or julienned
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1 tbsp flour (for thickening — optional)
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1 cup (240 ml) chicken or vegetable broth
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½ cup (120 ml) heavy cream, half-and-half, or sour cream
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1 tsp Dijon mustard (optional, for depth)
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½ tsp thyme or parsley, dried or fresh
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Salt and pepper, to taste
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Optional: a splash of white wine or dry sherry for extra flavor
👩🍳 Instructions
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Prepare the pork:
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Trim off any silver skin from the tenderloin.
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Pat dry and season generously with salt and pepper.
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Slice into ½-inch medallions.
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Sear the pork:
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Heat 1 tbsp oil in a large skillet over medium-high heat.
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Add pork slices in a single layer (work in batches if needed).
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Sear 1–2 minutes per side until golden brown — don’t overcook.
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Remove to a plate and cover loosely with foil.
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Make the sauce:
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In the same pan, melt butter.
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Add onion and sauté until soft (about 3 minutes).
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Add garlic, mushrooms, and carrots; cook until mushrooms release their liquid and start to brown (about 5–7 minutes).
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Sprinkle in the flour and stir for 1 minute to coat the veggies.
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Add broth (and wine if using), scraping up browned bits from the bottom of the pan.
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Simmer 5 minutes, until slightly thickened.
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Finish the sauce:
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Stir in cream (or sour cream), Dijon mustard, and thyme.
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Simmer gently 2–3 minutes until creamy.
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Season with salt and pepper to taste.
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Combine & serve:
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Return pork slices (and any juices) to the pan.
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Simmer together on low heat for 3–5 minutes, just until the pork is cooked through and tender.
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Garnish with parsley if desired.
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🍽️ Serving Ideas
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Serve over mashed potatoes, buttered egg noodles, or steamed rice.
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Add a side of green beans, asparagus, or a crisp salad.
🌟 Tips
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Pork tenderloin cooks quickly — internal temperature should be about 145°F (63°C), then rest a few minutes.
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For extra depth, add a teaspoon of soy sauce to the sauce — it boosts the umami from the mushrooms.
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If you prefer a lighter sauce, substitute milk or evaporated milk for cream.
Would you like me to adapt this into a slow-cooker version (great for easy weeknight prep)?
