Pork Tenderloin with Creamy Mushroom Sauce
Tender medallions of pork are seared and simmered in a creamy brandy mushroom sauce and finished with fresh parsley. This simple but decadent dish can be ready in under 1 hour.
Servings: 4
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
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
Calories: 537kcal | Carbohydrates: 4.6g | Protein: 40.7g | Fat: 33.5g | Saturated Fat: 16.6g | Cholesterol: 184mg | Sodium: 725mg | Fiber: 1.1g | Sugar: 2g | Calcium: 23mg | Iron: 5mg
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