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Mushroom Pork Tenderloin - Juicy, Savory, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1–1.5 lb pork tenderloin, trimmed
  • 10–12 oz mushrooms (cremini, baby bella, or mixed), sliced
  • 1 small onion or 2 shallots, finely chopped
  • 3–4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/2 cup dry white wine or chicken broth
  • 3/4 cup chicken broth (in addition to the wine if using)
  • 1/3 cup heavy cream or half-and-half (optional for a creamy sauce)
  • 1 teaspoon Dijon mustard (optional but recommended)
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1 teaspoon fresh rosemary, minced (optional)
  • 1–2 teaspoons cornstarch (optional, for thickening)
  • Kosher salt and freshly ground black pepper
  • Fresh parsley, chopped (for garnish)

Method
 

  1. Preheat and prep: Heat the oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels. Trim any silver skin. Season all over with 1–1.5 teaspoons salt and 1/2 teaspoon pepper.
  2. Sear the pork: Heat a large oven-safe skillet over medium-high. Add 1 tablespoon olive oil. Sear the pork on all sides until deeply browned, about 6–8 minutes total. Transfer the pork to a plate.
  3. Cook the mushrooms: Return the pan to medium-high. Add remaining 1 tablespoon olive oil and the butter. Add mushrooms and a pinch of salt. Cook, stirring occasionally, until they release liquid and turn golden, 6–8 minutes.
  4. Build the flavor: Add the chopped onion or shallots. Cook 2–3 minutes until softened. Stir in the garlic and thyme (and rosemary, if using). Cook 30–60 seconds until fragrant.
  5. Deglaze: Pour in the wine (or 1/2 cup broth). Scrape the browned bits from the bottom of the pan. Let it bubble and reduce by about half, 2–3 minutes.
  6. Add broth and return pork: Stir in 3/4 cup broth and Dijon mustard. Nestle the seared pork back into the pan over the mushrooms.
  7. Roast: Transfer the skillet to the oven. Roast until the pork reaches an internal temperature of 140–145°F in the thickest part, about 12–18 minutes depending on thickness.
  8. Rest the meat: Move the pork to a cutting board and tent loosely with foil. Rest 5–10 minutes to keep it juicy.
  9. Finish the sauce: Place the skillet back over medium heat. Stir in the cream (if using). If you’d like a thicker sauce, whisk 1–2 teaspoons cornstarch with 1 tablespoon cold water, then stir the slurry into the pan and simmer 1–2 minutes until slightly thickened. Adjust seasoning with salt and pepper.
  10. Slice and serve: Slice pork into 1/2-inch medallions. Return slices to the pan to coat in sauce or plate the pork and spoon mushrooms and sauce over the top. Garnish with parsley.