Teresa's Recipes
Pork Tenderloin with Creamy Mushroom Sauce
Indulge in the rich flavors of this succulent pork tenderloin, perfectly roasted and drizzled with a velvety creamy mushroom sauce. This dish not only highlights the tender juiciness of pork but also showcases the earthy umami of mushrooms, creating a delightful balance that makes it a standout meal for any occasion. Whether it's a cozy family dinner or an elegant gathering, this recipe is sure to impress your guests and satisfy your taste buds. Historically, pork tenderloin has been a staple in many cuisines, prized for its tenderness and versatility. Pair it with roasted vegetables or mashed potatoes for a complete culinary experience.
Ingredients
- 1 pound Pork tenderloin
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Garlic powder
- 2 tablespoons Butter
- 8 ounces, sliced Mushrooms
- 1 small, finely chopped Onion
- 2 cloves, minced Garlic
- 2 tablespoons Flour
- 1 cup Chicken broth
- 1/2 cup Heavy cream
- for garnish Fresh parsley
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 450
- Fat: 25g
- Carbs: 10g
- Protein: 40g
- Sodium: 800mg
- Sugar: 2g
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the pork tenderloin dry with paper towels. Season it generously with salt, black pepper, and garlic powder.
- 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.
- 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).
- Remove the skillet from the oven and take the pork tenderloin out. Let it rest for 5 minutes before slicing it into medallions.
- 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.
- Sprinkle the flour over the mushroom mixture and stir well to ensure the flour is fully incorporated.
- 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.
- Stir in the heavy cream and let it cook for an additional 2 minutes. Adjust seasoning with salt and black pepper to taste.
- To serve, plate the sliced pork tenderloin and generously spoon the creamy mushroom sauce over the top. Garnish with freshly chopped parsley.
Tips
- For an extra layer of flavor, consider marinating the pork tenderloin in a mixture of olive oil, garlic, and herbs for a few hours before cooking.
- You can substitute the heavy cream with half-and-half for a lighter sauce, or use coconut cream for a dairy-free version.
- Feel free to experiment with different mushrooms such as cremini or shiitake for varied flavors.