Description
A simple yet elegant one-pan recipe featuring tender pork tenderloin with a creamy, tangy Dijon mustard mushroom sauce. Ready in about 35 minutes with minimal cleanup.
Ingredients
Scale
- 1 to 1.5 pounds (450-680g) pork tenderloin, trimmed
- 2 tablespoons (30ml) extra virgin olive oil, divided
- 2 tablespoons (28g) butter
- 1 small yellow onion, diced (about 100g)
- 3 cloves garlic, minced (about 1 tablespoon)
- 8 ounces (225g) cremini or white mushrooms, sliced
- 2 tablespoons (30g) Dijon mustard
- 1 cup (240ml) low sodium chicken broth
- ½ cup (120ml) heavy cream
- 1 teaspoon fresh thyme, chopped (optional)
- Salt and pepper to taste
Instructions
- Pat the pork tenderloin dry with paper towels and season generously with salt and pepper all over. Dice the onion, mince the garlic, and slice the mushrooms evenly. Preheat oven to 400°F (200°C).
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the pork on all sides until golden brown, about 2 minutes per side. Transfer skillet to oven and roast pork for 12-15 minutes or until internal temperature reaches 145°F (63°C). Remove from oven and tent with foil to rest.
- Return skillet to stovetop over medium heat. Add remaining 1 tablespoon olive oil and butter. When butter melts, add diced onion and sauté for 3 minutes until softened and translucent. Add garlic and cook for 30 seconds until fragrant. Add mushrooms and cook 3-4 minutes until browned and moisture evaporates.
- Stir in Dijon mustard to coat mushrooms. Pour in chicken broth and scrape pan to loosen browned bits. Simmer for 2 minutes to reduce slightly. Add heavy cream and fresh thyme, stirring gently. Simmer 2-3 minutes until sauce thickens. Adjust salt and pepper to taste.
- Slice rested pork tenderloin into ½-inch thick medallions. Arrange slices back into skillet with mushroom sauce or plate individually and spoon sauce over top. Serve immediately.
Notes
Use an instant-read thermometer to ensure pork reaches 145°F for juicy results. Rest pork tented with foil for 5-10 minutes after roasting. Brown mushrooms well without overcrowding the pan. Add cream on low heat to avoid curdling. For a glossy sauce, swirl in a tablespoon of cold butter before serving. Sauce thickens as it cools; reheat gently with broth or cream. Substitute heavy cream with full-fat coconut milk and skip butter for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe (a
- Calories: 400
- Sodium: 520
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 6
- Protein: 40
Keywords: pork tenderloin, creamy Dijon sauce, mushroom sauce, one-pan recipe, easy dinner, weeknight meal, pork recipe