My Creamy Pork Tenderloin combines sliced medallions of pork that are seared and finished in a creamy brandy mushroom sauce with shallots and allspice. This cozy dish takes less than an hour to make, so it’s perfect for weeknights but special enough for holidays.
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Pork and mushrooms – a winning combo
I’ve always loved the combination of pork and mushrooms and felt it was high time for me to write a recipe that showcases this magical combo.
While I just recently “wrote” this recipe, this is actually a dish I’ve been making for many years without a written recipe. Every time I make it, I change it up a bit, but this particular way always seems to get the best reviews (I think it’s the brandy and allspice).
The creamy mushroom sauce perfectly complements the tender pork medallions. All you need is some crusty bread, a side of spaetzle or mashed potatoes, and a green side like green beans almondine, and you’re good to go.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Pork. I’m using a pork tenderloin which typically weighs 3/4 to 1 1/2 pounds. If your tenderloin is on the lighter side, you may need to use two of them to equal the 1 1/2 pounds needed for the recipe.
- Mushrooms. I’m using cremini mushrooms but use any mushrooms or combination of mushrooms you’d like.
- Cream. The creaminess in this creamy pork tenderloin recipe comes from a combination of heavy cream and butter.
- Stock. Use low-sodium store-bought chicken stock, or even better, use homemade chicken stock.
- Brandy. I love the flavor combination of cream, brandy, and mushrooms and use it often, like in my mushroom brandy cream sauce pasta. You could use white wine in place of brandy, or omit it entirely if you cannot have it.
- Allspice. This spice adds a great, cozy flavor to the pork tenderloin and mushrooms.
See the recipe card for full information on ingredients and quantities.
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How to make it
Each number corresponds to the numbered written steps below.
- Remove any silverskin from the pork tenderloin and cut into 1/2-inch thick slices.
- Pound the slices to roughly 1/4-inch thick, then pat dry and season with salt and pepper on both sides.
- Heat a large pan to medium-high heat with the olive oil and 2 tablespoons of butter. Once the butter foams, sear the pork medallions until browned on each side.
- Work in batches to not overcrowd the pan and once browned, transfer the pork to a plate and cover with tented foil.
- Add the mushrooms and remaining butter to the pan and saute until they release their water.
- Once the mushrooms are browned, season with salt and pepper.
- Reduce the heat to medium and add the shallot and cook until soft, then add the garlic and cook until fragrant.
- Add the flour and cook for 1-2 minutes or until no white specks are visible, then add the brandy, turn the heat to high, and use a spoon to scrape the bottom and dislodge any brown bits. Boil for 30-60 seconds or until most of the liquid evaporates.
- Whisk in the stock and cream and bring to a boil. Once boiling, add the Dijon, Worcestershire sauce, and allspice and mix to incorporate. Simmer for 3-5 minutes or until the sauce coats the back of a wooden spoon. If the sauce is too thick, add a few ounces of stock to thin it out.
- Add the pork to the pan and cook just until the pork is warmed through. Remove from the heat and taste test, adjusting salt and pepper if needed. Add the parsley and serve.
Top tips
- Pound the medallions. Don’t skip the step of pounding the pork medallions. This makes them more tender, and since they’re thinner, they take less time to cook.
- Thickening the sauce. The sauce for my creamy pork medallions is fairly thick. I achieve this by adding flour to the sauce. If you can’t have flour and want to make this gluten-free, you can make a cornstarch slurry and add that to the sauce at the end. If you make the sauce too thick, simply add a splash or two of stock or water to thin it out.
- Seasoning. I love the flavor the allspice lends to this dish and while I do add it to the recipe, I also like to serve on the side if anyone wants to add more.
More hearty pork recipes
If you’re looking for more ways to use pork, give these favorites a try!
- Bacon wrapped pork tenderloin with mustard sauce
- Stuffed pork chops with fontina and prosciutto
- Pork chops with braised cabbage
If you’ve enjoyed this Creamy Pork Tenderloin with Mushrooms recipe, give it a 5-star rating.
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Pork Tenderloin with Creamy Mushroom Sauce
Ingredients
- 1 1/2 pounds pork tenderloin silverskin removed, cut into 1/2" thick medallions
- salt and pepper to taste
- 1 pound cremini mushrooms sliced
- 2 tablespoons olive oil
- 4 tablespoons butter divided
- 2 large shallots minced
- 6 cloves garlic sliced
- 2 tablespoons flour
- 1/2 cup brandy
- 1 cup low-sodium chicken stock
- 1/2 cup heavy cream
- 1/4 teaspoon allspice
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/4 cup minced flat-leaf Italian parsley
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Instructions
- With a sharp knife trim any silverskin from the pork tenderloin and cut into 1/2-inch thick slices. Pound the slices to roughly a 1/4-inch thick. Pat the pork pieces dry then season with salt and pepper on both sides.
- Heat a heavy pan to medium-high heat and add the olive oil and 2 tablespoons of butter. Once the butter is foaming, sear the pork until browned (about 2 minutes per side) working in batches to not overcrowd the pan. Place the seared pork on a plate and tent with foil.
- Add the mushrooms and remaining butter to the pan and saute until they release their water and brown. Season the mushrooms with a touch of salt and pepper.
- Turn the heat down to medium and add the shallot to the pan and cook until soft (about 3 minutes) then add the garlic and cook until fragrant. Add the flour to the pan and cook for 1-2 minutes or until all of the white specks are gone.
- Add the brandy and turn the heat to high. With a wooden spoon scrape the bottom of the pan to dislodge all of the brown bits. Boil for 30-60 seconds or until most of the liquid evaporates.
- Whisk in the chicken stock and cream and bring to a boil. Once boiling, lower the heat to a simmer and add the Dijon, Worcestershire sauce, and allspice and mix to incorporate. Simmer for 3-5 minutes or until the sauce coats the back of a wooden spoon. If the sauce is too thick, just add a few ounces of stock to thin it out.
- Add the pork to the sauce and cook just until the pieces are hot (about 1-2 minutes).
- Remove the pan from the heat and taste the sauce. Adjust salt and pepper to taste. Mix in the parsley and serve. Enjoy!
Notes
- Pork tenderloin. A tenderloin will often weight anywhere from 3/4 to 1 1/2 pounds. You might need to use 2 tenderloins for this recipe.
- Allspice. This is a potent ingredient that lends warmth to this dish. I like to add a bit more than this recipe calls for, but taste test and add more at the end to your personal preference.
- Serve with. This dish is great over rice, buttered egg noodles, mashed potatoes, or spaetzle.
- Leftovers. Creamy pork tenderloin can be refrigerated for up to 3 days and can be reheated on the stovetop or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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