Pork Tenderloin with Creamy Mushroom Sauce
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.
Servings: 4 Portions
Calories: 394kcal
Cost: Rs 800
Ingredients
For Grilled Pork Tenderloin
- 650 g Pork Tenderloin
- 10 g 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
- 500 g Button Mushrooms
- 10 g Thyme
- 10 Basil Leaves
- 300 ml Fresh Cream
- 10 Garlic cloves
- 1 Tsp. Salt
- 1 Tsp. Black Pepper
- 1 Tsp. Garlic Powder
- 1 Tsp. Italian Seasoning
- 2 Tbsp. Butter
Instructions
Pork Tenderloin Prep
- For this recipe, I used around 650g of pork tenderloin.
- Make a mixture of 1tsp. each of salt, black pepper, and garlic powder.
- Now apply half of this mixture to both sides of the pork tenderloin.
- Once done, leave in for 10 minutes.
- Meanwhile, heat 2 Tbsp. Olive Oil in a pan.
- Fry the tenderloin just for 30 seconds and flip and fry the other side for 30 seconds.
- Strain the tenderloin immediately from the oil.
- Now add little water to the pan and mix thoroughly to make an instant stock.
- I add this to the mushroom sauce to enhance the flavor. This is optional but advisable.
- Grilling the Pork Tenderloin
- Preheat the oven to 180 degrees C for 10 minutes
- Transfer sauteed pork tenderloins to aluminum foil and sprinkle the remaining seasoning.
- Top it with some thyme.
- Sprinkle ½ Tsp. Italian seasoning as well.
- Now cut 1 Tbsp. Cold Butter into pieces and place over the tenderloin
- Now fold the foil to seal it.
- On the grill mode, bake the tenderloin for 40 minutes at 100 degrees C.
- Give a rest of 5 minutes before opening the foil after baking the tenderloin.
- You will see a lot of gravy in the packets; store it; this will be added to the mushroom sauce as well.
- 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.
- Now cut the pork tenderloin into pork medallions.
Creamy Mushroom Sauce
- Meanwhile, heat 2 Tbsp. Butter (while the grilling is going on).
- Add 500g chopped button mushrooms.
- Stir and cook till the mushroom releases the moisture.
- Cook till the moisture evaporates completely.
- Add chopped garlic (10 cloves) and 20g thyme and mix.
- Fry till mushrooms turn brown and add 10 Basil leaves and mix.
- Now add ⅔ of 300ml fresh cream (blended properly).
- Mix properly.
- Add the remaining ⅓ cream.
- Now add half of the mixture of 1 Tsp. each of salt, pepper, and garlic powder as well.
- Add 1 Tsp. Italian seasoning as well.
- Mix thoroughly.
- Now add the pork stock prepared after frying the tenderloin and also the liquid that came after baking the pork.
- Adjust salt and pepper if needed.
Assembling the sauce and grilled pork tenderloin
- Now add grilled pork to the creamy mushroom sauce.
- Mix and cook for 5 minutes.
- Switch the flame off and give it a rest of 5 minutes before serving.
Serving Suggestion
- Serve the grilled pork tenderloin in creamy mushroom sauce hot
- You can serve it either with garlic bread or pasta or with a side of mashed potatoes.
Video
Notes
- 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.
Nutrition
Serving: 250g | Calories: 394kcal | Carbohydrates: 9.3g | Protein: 47.4g | Fat: 9.3g | Saturated Fat: 8.2g | Cholesterol: 143mg | Sodium: 1328mg | Fiber: 3.5g | Sugar: 2.8g
