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Creamy Mushroom Pork

Creamy Mushroom Pork

Discover the ultimate comfort food with Creamy Mushroom Pork tenderloin seared to perfection and smothered in a rich, velvety sauce Ideal for any night.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.1 lbs pork tenderloin (filet mignon)
  • 7 oz cremini or button mushrooms
  • 200 ml heavy cream
  • 1 piece yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • to taste salt and black pepper

Equipment

  • Large skillet
  • Cutting board
  • Tongs or spatula
  • Sharp chef's knife
  • Measuring spoons and cups

Method
 

  1. Pat the pork tenderloin dry and slice into 1-inch thick medallions.
  2. Finely chop the onion and mince the garlic. Wipe and slice the mushrooms.
  3. Heat the olive oil in a large skillet over medium-high heat. Season the pork medallions with salt and pepper.
  4. Add the pork to the skillet in a single layer and sear for 4-5 minutes per side until golden brown. Transfer to a plate.
  5. Reduce heat to medium, add chopped onion to the same pan, and cook until translucent, about 3-4 minutes.
  6. Add minced garlic and sauté for 30 seconds until fragrant, then add sliced mushrooms and dried thyme.
  7. Cook until mushrooms release liquid and begin to brown, stirring occasionally.
  8. Pour in the heavy cream, scraping up any browned bits, and let simmer for 2-3 minutes until slightly thickened.
  9. Return the pork medallions with any juices back to the skillet, nestling them in the sauce. Simmer for about 5 more minutes.
  10. Taste and adjust the seasoning with salt and pepper before serving.

Nutrition

Calories: 390kcalCarbohydrates: 10gProtein: 25gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 300mgPotassium: 650mgFiber: 1gSugar: 2gVitamin A: 400IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

For variations, try swapping cremini mushrooms for shiitake or portobello, or use chicken breasts instead of pork. For a lighter sauce, use half-and-half or whole milk mixed with flour. Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat gently to maintain creaminess. To enhance flavor, add fresh herbs like thyme just before serving.
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