Pork Tenderloin with Cream and Mushrooms
Easy, Quick & Creamy Pork Tenderloin with Cream and Mushrooms — A Cozy Homemade, Family-Favorite Dinner
Pork Tenderloin with Cream and Mushrooms is one of those comforting, elegant dishes that feels both homemade and special. This easy, quick, creamy pork tenderloin recipe delivers tender medallions smothered in a velvety mushroom sauce — perfect for a weeknight dinner or a cozy weekend family meal.
I love serving this creamy pork and mushroom skillet when friends come over, or when I want something classic and comforting after a long day. If you want a simple starter to pair with it, try this easy appetizer to start the meal — it sets the tone without stealing the show.
- Texture: tender pork medallions, silky cream sauce, and meaty mushrooms
- Aroma: garlic, browned butter, and roasted pork — warm and inviting
- Why it’s a family favorite: fast to make, elegant on the plate, and wildly satisfying
Background & Origin
Pork with cream and mushrooms has roots in several European traditions where pork medallions are pan-seared and finished in a cream-based sauce. Think of cozy Central European kitchens where mushrooms and cream are pantry staples. This kind of dish evolved as an easy, elegant way to elevate everyday pork.
- Why it’s popular: quick to cook, uses accessible ingredients, and feels “restaurant-style” at home
- Fun kitchen science: browning the pork creates the Maillard reaction — those golden bits add deep flavor to the sauce when deglazed
- What makes this version unique: I keep the sauce simple (real cream + butter + garlic) so the pork and mushrooms shine
If you enjoy hearty European comfort foods, this dish hits the same cozy notes as a classic hearty European rouladen, but in a much quicker, weeknight-friendly format.
Ingredients
- 450 g filet de porc, cut into 2.5 cm medallions (room temperature)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 200–250 g mushrooms, sliced (cremini or button; wiped clean and sliced)
- 200–240 ml cream (heavy cream or double cream for extra richness)
- 2 garlic cloves, minced (finely chopped)
- Fresh parsley, chopped, for garnish (optional)
Notes:
- Let the pork sit at room temperature for 15–20 minutes before cooking for even doneness.
- Use a mix of mushroom types for more depth (shiitake + cremini).
- If you want a full menu, pair with a decadent dessert like this deep dark secret chocolate cake to end on a sweet, dramatic note.
Step-by-Step Instructions
Season the pork medallions with salt and pepper.
- Visual cue: each medallion should be evenly seasoned. Pat dry for better browning.
In a large skillet, heat the olive oil and butter over medium-high heat.
- Temperature tip: skillet should be hot but not smoking (about medium-high). Butter will foam — that’s okay.
Add the pork medallions and cook until browned on both sides, about 2–3 minutes per side (about 5 minutes total).
- Visual cue: look for a deep golden-brown crust. Thin medallions cook fast — avoid overcooking.
Remove the pork from the skillet and set aside.
- Mini-tip: tent loosely with foil to keep warm while you make the sauce.
In the same skillet, add the sliced mushrooms and garlic, cooking until the mushrooms are tender, about 4–6 minutes.
- Visual cue: mushrooms should be golden, with any liquid mostly evaporated. Scrape up browned bits from the pan.
Pour in the cream and bring to a simmer.
- Timing: simmer for 2–4 minutes until the sauce thickens slightly. Stir and taste for seasoning.
Return the pork to the skillet and cook until the pork is cooked through and coated with the sauce, about 2–3 more minutes.
- Visual cue: pork should register 63–65°C (145–149°F) for medium; allow to rest a few minutes — carryover heat will finish it.
Garnish with parsley and serve.
- Finish: spoon extra sauce over the medallions and serve immediately.
Total cook time: ~20–25 minutes active.
Rest time: 3–5 minutes.
Helpful mini-tips:
- For thicker sauce: stir in 1 tsp of Dijon mustard or a small slurry of cornstarch + water.
- For richer flavor: deglaze the pan with a splash of white wine before adding cream.
- Don’t crowd the pan when searing — work in batches if needed.
Pro Tips & Common Mistakes
How to improve flavor
- Brown well: a golden crust on the pork equals flavor. Don’t skip this step.
- Use real cream: full-fat cream gives the creamiest result; low-fat cream can separate.
Texture tricks
- Cut medallions evenly: consistent thickness means consistent cooking.
- Rest the meat: allows juices to redistribute so pork stays tender.
What NOT to do
- Don’t overcook the pork — it dries fast. Aim for 63–65°C (145–149°F).
- Avoid adding cold cream straight from the fridge — warm it slightly or add off-heat to reduce curdling risk.
Helpful shortcuts
- Use pre-sliced mushrooms if short on time.
- Buy trimmed pork tenderloin from the butcher so you can slice and cook immediately.
Prep-ahead hacks
- Slice pork and store in an airtight container up to 1 day ahead.
- Cook mushrooms ahead and refrigerate; finish sauce and reheat before adding pork.
Variations & Substitutions
- Vegan: swap pork for seared king oyster mushroom “steaks” or thick tofu; use coconut cream or a cashew cream for sauce.
- Gluten-free: naturally gluten-free — ensure any added mustard or stock is certified gluten-free.
- Low-carb: serve over mashed cauliflower instead of potatoes or pasta.
- Kid-friendly: reduce garlic and skip any strong wine deglaze; keep sauce mild and creamy.
- Extra creamy: stir in 2–3 tbsp mascarpone or cream cheese at the end.
- Spicy: add a pinch of red pepper flakes or a swipe of harissa for heat.
- Budget-friendly: use fewer mushrooms or swap to button mushrooms; serve with simple mashed potatoes.
Serving Suggestions
- Best sides: creamy mashed potatoes, buttered egg noodles, or roasted baby potatoes.
- Bread: crusty sourdough or warm baguette to soak up the sauce.
- Salads: a crisp simple arugula or mixed green salad with lemon vinaigrette to cut the richness.
- Rice or pasta: jasmine rice or tagliatelle are both excellent for soaking up sauce.
- Wine pairing: medium-bodied white (Chardonnay) or a light red (Pinot Noir) complements the mushrooms and cream.
Plating tips for guests
- Arrange 3–4 medallions on a warm plate, spoon sauce generously, and sprinkle with parsley. Add a lemon wedge or microgreens for brightness.
Pair this delicious main with a lush dessert like this decadent deep dark secret chocolate cake for a truly indulgent finish.
Storage, Freezing & Reheating
- Fridge: store in an airtight container for up to 3 days. Sauce helps keep pork moist.
- Freezer: freeze pork in sauce for up to 2 months. Use freezer-safe containers or bags; leave a little headspace.
- Reheating: best gently reheat on the stove over low heat, covered, stirring occasionally. Add a splash of cream or stock if sauce has thickened or separated. Avoid microwave to prevent drying.
- Meal-prep: make a double batch of sauce and separate portions into meal containers for quick lunches or dinners.
Nutrition & Health Info
- Approximate per serving (based on 4 servings): 380–480 kcal, 28–34 g protein (varies by cream choice and portion size).
- Lighter versions: use half-and-half instead of heavy cream and serve with lots of veggies to reduce calories.
- Protein-forward: pork tenderloin is a lean cut with good protein content — great for balanced meals.
FAQ
Q: Can I prepare Pork Tenderloin with Cream and Mushrooms ahead of time?
A: Yes — you can sear the pork and prepare the mushroom sauce up to a day in advance. Reheat gently and combine right before serving.
Q: How do I thicken or thin the sauce?
A: To thicken: simmer to reduce, add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) or a small spoon of Dijon/mustard. To thin: stir in a splash of chicken stock or milk.
Q: What are good ingredient substitutions?
A: Swap heavy cream for half-and-half (lighter) or cashew cream for dairy-free. Use tofu or large mushrooms for vegetarian versions.
Q: Can I double or halve the recipe?
A: Absolutely — scale ingredients proportionally. Use a larger skillet for doubled recipes to avoid overcrowding.
Q: What cookware is best?
A: A heavy-bottomed skillet or cast-iron pan is ideal for even browning and deglazing. Nonstick works but won’t give as much fond.
Q: Can I make it dairy-free or meat-free?
A: Yes — use plant-based cream (oat, cashew) and swap pork for thick tofu, seitan, or portobello/king oyster “steaks.”
Q: What sides go well with it?
A: Mashed potatoes, buttered noodles, roasted vegetables, crusty bread, or a crisp green salad.
Conclusion
Thanks for reading — I hope this Pork Tenderloin with Cream and Mushrooms becomes a new weeknight favorite in your home. It’s cozy, creamy, and quick to pull together. If you make it, please leave a comment, rate the recipe, or share a photo on social media — I love seeing your versions!
👉 #fblifestyle
