Easy Mushroom Pork Tenderloin Recipe

I can’t resist sharing this restaurant quality 30 minute pork tenderloin from my Easy Pork Tenderloin Recipes, thanks to a garlicky mushroom sauce that makes it utterly mouthwatering.

I love how a simple pork tenderloin can flip a boring weeknight into something worth bragging about. The mushrooms get these nutty, browned bits that make the sauce almost irresistible, and every bite feels like you snuck into a restaurant kitchen for a sec.

I throw this into my Easy Pork Tenderloin Recipes rotation when I want big flavor fast, and it always ends up being the dish people ask about again. I wont lie, its addictive, you might grab a fork before it rests, but hey thats part of the fun, right?

Ingredients

• Pork tenderloin: lean, high in protein, fills you up, cooks fast, mild flavor.
• Mushrooms add earthy flavor, low calories, some fiber and vitamin D.
• Garlic gives savory punch, small carbs, lots of aroma, may boost immunity.
• Shallot tastes sweeter then onion, soft texture, adds subtle sharpness.
• Heavy cream makes sauce rich and silky, high fat, smooth mouthfeel.
• Chicken broth adds savory depth, low calories, helps thin sauce if needed.
• Dijon lifts flavors with tangy heat, small carbs, adds brightness.
• Thyme give earthy herb notes, pairs great with pork, aromatic.
• Parsley brightens dishes, adds fresh color little calories, light herbal note.

Ingredient Quantities

• 1 to 1.5 lb pork tenderloin trimmed
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 8 oz cremini or white button mushrooms sliced
• 3 garlic cloves minced
• 1 small shallot finely chopped
• 1 cup low sodium chicken broth
• 1/2 cup heavy cream
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
• 1 tbsp chopped fresh parsley for serving
• 1 tsp cornstarch plus 1 tbsp cold water for slurry optional

How to Make this

1. Pat the pork tenderloin dry with paper towels, season all over with the kosher salt and black pepper.

2. Heat a large skillet over medium-high heat and add the olive oil. Once shimmering, sear the pork on all sides about 2 to 3 minutes per side until nicely browned, then transfer to a plate.

3. Lower heat to medium, add the butter to the same pan. When melted add the sliced mushrooms in a single layer, let them brown undisturbed for 3 to 4 minutes, then stir and cook another 1 to 2 minutes.

4. Add the finely chopped shallot and minced garlic to the mushrooms, cook about 1 minute until fragrant but not burned.

5. Pour in the chicken broth and use a wooden spoon to scrape up the browned bits from the bottom of the pan, bring to a simmer and reduce for about 2 minutes.

6. Stir in the heavy cream, Dijon mustard, Worcestershire sauce and thyme, simmer gently until the sauce thickens slightly, about 2 to 3 minutes; taste and add a little more salt or pepper if needed.

7. Return the seared pork to the pan, spoon some sauce over it, and cook in the simmering sauce until the pork reaches 145°F internal temperature, about 4 to 6 minutes depending on thickness. If you prefer, transfer the skillet to a 400°F oven for 6 to 8 minutes to finish.

8. Remove the pork from the pan and let it rest 5 to 10 minutes so the juices redistribute, don’t skip resting or it’ll be dryer.

9. If the sauce needs thickening, whisk 1 tsp cornstarch with 1 tbsp cold water, stir the slurry into the simmering sauce and cook 30 to 60 seconds until thickened.

10. Slice the pork, spoon the garlic mushroom sauce over the top, sprinkle with the chopped fresh parsley and serve.

Equipment Needed

1. Large ovenproof skillet or heavy frying pan (10 to 12 inch)
2. Sharp chef’s knife
3. Cutting board
4. Tongs and a spatula, you can use either but tongs help turn the pork
5. Wooden spoon for scraping up browned bits
6. Instant-read meat thermometer
7. Measuring cups and measuring spoons
8. Small bowl and a whisk or fork for the cornstarch slurry
9. Plate for resting the pork and holding seared meat
10. Paper towels

FAQ

Easy Mushroom Pork Tenderloin Recipe Substitutions and Variations

• Pork tenderloin substitute: boneless skinless chicken breasts or thighs of similar weight, or a pork loin roast. If you pick chicken, pound to even thickness and cut the cook time, thighs will stay juicier than breasts, pork loin just needs longer and should reach 145 F before resting.
• Heavy cream substitute: half and half plus 1 tablespoon melted butter to mimic richness, or full fat coconut milk for a dairy free option. You can also use plain Greek yogurt thinned with a little milk but add it off heat so it does not split.
• Chicken broth substitute: low sodium vegetable broth or 1 cup water mixed with 1 teaspoon bouillon, or replace part of the broth with a splash of dry white wine for extra flavor when deglazing.
• Dijon mustard substitute: whole grain mustard or regular yellow mustard in the same amount, or 1/2 teaspoon dry mustard stirred into a little water to form a paste.

Pro Tips

1. Let the pork sit at room temp about 20 to 30 minutes before cooking, theres less chance the outside will overcook while the center stays cold.

2. Get the pan really hot and dont crowd it, especially with the mushrooms. Work in small batches so things brown instead of steaming.

3. For deeper flavor, splash a little dry white wine or dry sherry into the pan and scrape up the browned bits before adding broth, that sticky stuff makes the sauce sing.

4. Pull the pork at about 140°F, tent it and rest 7 to 10 minutes so carryover brings it to 145°F, then slice against the grain for max juiciness.

5. If the sauce needs help, reduce it gently or whisk in a cold knob of butter off the heat for shine, and add a tiny squeeze of lemon or extra Dijon to cut the richness.