Pork Tenderloin with Creamy Mushroom Sauce

Ingredients

• Pork tenderloin (1 pound)
• Olive oil (2 tablespoons)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Garlic powder (1/2 teaspoon)
• Butter (2 tablespoons)
• Mushrooms (8 ounces, sliced)
• Onion (1 small, finely chopped)
• Garlic (2 cloves, minced)
• Flour (2 tablespoons)
• Chicken broth (1 cup)
• Heavy cream (1/2 cup)
• Fresh parsley (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Pat the pork tenderloin dry with paper towels. Season it generously with salt, black pepper, and garlic powder.
3. In an oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the pork tenderloin and sear it on all sides until golden brown, about 2 minutes per side.
4. Transfer the skillet to the preheated oven and roast the pork for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
5. Remove the skillet from the oven and take the pork tenderloin out. Let it rest for 5 minutes before slicing it into medallions.
6. Meanwhile, in the same skillet, melt the butter over medium heat. Add the sliced mushrooms, chopped onion, and minced garlic. Sauté until the mushrooms are golden brown and the onion is softened, about 5 minutes.
7. Sprinkle the flour over the mushroom mixture and stir well to ensure the flour is fully incorporated.
8. Gradually pour in the chicken broth while stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens, about 2-3 minutes.
9. Stir in the heavy cream and let it cook for an additional 2 minutes. Adjust seasoning with salt and black pepper to taste.
10. To serve, plate the sliced pork tenderloin and generously spoon the creamy mushroom sauce over the top. Garnish with freshly chopped parsley.