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%grilled pork tenderloin with creamy mushroom sauce recipe debjanir rannaghar

Pork Tenderloin with Creamy Mushroom Sauce

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Here is a quick and tasty Pork Tenderloin with Creamy Mushroom Sauce recipe. This Creamy mushroom pork tenderloin is a family favorite and I make this pork and mushroom dinner quite often.



For Grilled Pork Tenderloin

  • 650g Pork Tenderloin
  • 10g Thyme
  • 1 Tsp. Salt
  • 1 Tsp. Black Pepper
  • 1 Tsp. Garlic Powder
  • 1 Tsp. Italian Seasoning
  • 1 Tbsp. Olive Oil
  • 1 Tbsp. Butter

For Creamy Mushroom Sauce

  • 500g Button Mushrooms
  • 10g Thyme
  • 10 Basil Leaves
  • 300ml Fresh Cream
  • 10 Garlic cloves
  • 1 Tsp. Salt
  • 1 Tsp. Black Pepper
  • 1 Tsp. Garlic Powder
  • 1 Tsp. Italian Seasoning
  • 2 Tbsp. Butter


  1. For this recipe, I used around 650g of pork tenderloin.
  2. Make a mixture of 1tsp. each of salt, black pepper, and garlic powder. 
  3. Now apply half of this mixture to both sides of the pork tenderloin.
  4. Once done, leave in for 10 minutes.
  5. Meanwhile, heat 2 Tbsp. Olive Oil in a pan. 
  6. Fry the tenderloin just for 30 seconds and flip and fry the other side for 30 seconds.
  7. Strain the tenderloin immediately from the oil.
  8. Now add little water to the pan and mix thoroughly to make an instant stock.
  9. I add this to the mushroom sauce to enhance the flavor. This is optional but advisable.

Grilling the Pork Tenderloin

  1. Preheat the oven to 180 degrees C for 10 minutes
  2. Transfer sauteed pork tenderloins to aluminum foil and sprinkle the remaining seasoning.
  3. Top it with some thyme.
  4. Sprinkle 1/2 Tsp. Italian seasoning as well.
  5. Now cut 1 Tbsp. Cold Butter into pieces and place over the tenderloin
  6. Now fold the foil to seal it.
  7. On the grill mode, bake the tenderloin for 40 minutes at 100 degrees C.
  8. Give a rest of 5 minutes before opening the foil after baking the tenderloin.
  9. You will see a lot of gravy in the packets; store it; this will be added to the mushroom sauce as well.
  10. The pork tenderloin will be buttery soft yet cooked. It can be served as it is with a side of mashed potatoes or with mushroom sauce.
  11. Now cut the pork tenderloin into pork medallions.

%grilled pork tenderloin recipe debjanir rannaghar

Creamy Mushroom Sauce

  1. Meanwhile, heat 2 Tbsp. Butter (while the grilling is going on).
  2. Add 500g chopped button mushrooms.
  3. Stir and cook till the mushroom releases the moisture.
  4. Cook till the moisture evaporates completely.
  5. Add chopped garlic (10 cloves) and 20g thyme and mix.
  6. Fry till mushrooms turn brown and add 10 Basil leaves and mix.
  7. Now add 2/3 of 300ml fresh cream (blended properly).
  8. Mix properly.
  9. Add the remaining 1/3 cream.
  10. Now add half of the mixture of 1 Tsp. each of salt, pepper, and garlic powder as well.
  11. Add 1 Tsp. Italian seasoning as well.
  12. Mix thoroughly.
  13. Now add the pork stock prepared after frying the tenderloin and also the liquid that came after baking the pork.
  14. Adjust salt and pepper if needed.

%quick creamy mushroom sauce recipe debjanir rannaghar

Assembling the sauce and grilled pork tenderloin

  1. Now add grilled pork to the creamy mushroom sauce.
  2. Mix and cook for 5 minutes.
  3. Switch the flame off and give it a rest of 5 minutes before serving. 
  4. Serve the grilled pork tenderloin in creamy mushroom sauce hot 
  5. You can serve it either with garlic bread or pasta or with a side of mashed potatoes.

%pork tenderloin in creamy mushroom sauce recipe debjanir rannaghar


  • I mostly make the mushroom sauce in big batches and use it to make different dishes including our favorite pork tenderloin dinner.
  • Be very careful while cooking/ grilling pork tenderloin. You can see how soft it is. It, however, turns chewy if over-baked/ over-fried. 
  • Medallions are oval cuts; medal-shaped Tenderloin.
  • Prep Time: 15
  • Cook Time: 60
  • Category: Main
  • Method: Grill and Bake
  • Cuisine: Continental


  • Serving Size: 250g
  • Calories: 394
  • Sugar: 2.8g
  • Sodium: 1328mg
  • Fat: 9.3g
  • Saturated Fat: 8.2g
  • Carbohydrates: 9.3g
  • Fiber: 3.5g
  • Protein: 47.4g
  • Cholesterol: 143mg
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