Easy Pork Tenderloin in Creamy Mushroom Sauce is one of my go-to meals for a romantic date night at home when I don’t feel like spending hours in the kitchen. It’s also a cozy, quick dinner when I want to bring a little comfort to the plate. Besides being extremely delicious, it is also a healthy pork tenderloin recipe that will charm you at the first bite.
I love making Easy Pork Tenderloin in Creamy Mushroom Sauce! It’s one of my favorite “let’s celebrate something” meals, and a reliable choice for date night when my hubby has no idea what he wants to eat. The combination of tender pork and rich mushroom sauce always cheers up our taste buds and brings a little celebration to the table.
I hope that you will enjoy this recipe as much as we do! Easy Pork Tenderloin in Creamy Mushroom Sauce is a perfect no onion no garlic recipe, and it is an acid reflux recipe too.
Table of contents
Ingredients that you need for Easy Mushroom Pork Tenderloin
- Pork tenderloin
- Fresh button mushrooms
- Sour cream
- Parsley flakes
- Dry thyme
- All-purpose flour
- Salt
- Pepper
- Cooking oil
Equipment that you need
- Skillet
- Cutting board
- Chef’s knife
- Wooden spoon
- Cooking tongs
- Plate
- Measuring cups & spoons
- Kitchen scale
How to make Easy Pork Tenderloin in Creamy Mushroom Sauce?
Cut the pork tenderloin into medallions and gently flatten each piece using the side of a knife. If you are too afraid to press them with a knife, you can press them with a meat mallet or simply skip this step. In a case that you will skip on flattening the medallions, cut them thinner. Season both sides of pork medallions with salt and pepper.
Slice button mushrooms into thin slices. If you prefer smaller mushroom pieces, then you can slice them lengthwise first, then cut into equally thin slices. The key is to keep the thickness consistent for even cooking.
Add the oil to the skillet and heat it over medium heat. Wait until the oil gets hot, then add seasoned pork medallions. Cook for about 3 minutes on one side, then flip and continue cooking until fully cooked through and lightly golden. Try not to overbake the meat, because it will be dry. Pork tenderloin is very delicate and quick to cook meat. Use cooking tongs to transfer the cooked pork medallions to a plate and set aside.
Add sliced button mushrooms to the skillet where you cooked pork medallions. Saute the mushrooms by stirring often until the water has been released and the mushrooms become pale brown. This step might take up to a few minutes, and it depends on the thickness of the mushrooms.
Sprinkle the all-purpose flour over the mushrooms and continue sauteing them for 2 more minutes stirring frequently. You want to completely mix mushrooms with all-purpose flour.
Season with salt, pepper, dried parsley flakes, and dried thyme. Stir to combine, then add the sour cream. Mix thoroughly until the sour cream is fully incorporated with the mushrooms. Let the sauce simmer for 4 to 6 minutes, stirring occasionally, until thickened. If the sauce becomes too thick too quickly, you can add a splash of milk or water to thin it out, mix it, and continue simmering.
Taste and adjust seasoning if needed. Using cooking tongs, gently return the cooked pork medallions to the skillet, and coat them in the sauce. Let them heat through for less than a minute, then remove from the stove. Serve healthy Pork Tenderloin in Creamy Mushroom Sauce with cooked gnocchi, pasta, or rice.
How to store it?
Refrigerator
You can store no onion no garlic Pork Tenderloin in Creamy Mushroom Sauce in an air-tight container for up to 3 days.
Freezer
I do not recommend freezing Pork Tenderloin in Creamy Mushroom Sauce because the sauce will lose the texture (it will become grainy) and it will not be tasty.
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Easy Pork Tenderloin in Creamy Mushroom Sauce
Ingredients
Meat
- 1 lb. pork tenderloin 450g
- cooking oil - enough to cover the bottom of your pan
- salt to taste
- pepper to taste
Mushroom sauce
- 12 oz fresh button mushrooms 340g
- 2 teaspoons all-purpose flour
- 16 oz low fat sour cream 450g
- 1 teaspoon parsley flakes
- ¾ teaspoon dry thyme
- salt & pepper taste
Instructions
- Cut the pork tenderloin into medallions and gently flatten each piece using the side of a knife. Season both sides with salt and pepper.
- Slice button mushrooms into thin slices.
- Add the oil to the skillet and heat it over medium heat. Wait until the oil gets hot, then add seasoned pork medallions. Cook for about 3 minutes on one side, then flip and continue cooking until fully cooked through and lightly golden. Use cooking tongs to transfer the cooked pork medallions to a plate and set aside.
- Add sliced button mushrooms to the skillet where you cooked pork medallions. Saute the mushrooms by stirring often until the water has been released and the mushrooms become pale brown.
- Sprinkle the all-purpose flour over the mushrooms and continue sauteing them for 2 more minutes stirring frequently.
- Season with salt, pepper, dried parsley flakes, and dried thyme. Stir to combine, then add the sour cream. Mix thoroughly until the sour cream is fully incorporated with the mushrooms. Let the sauce simmer for 4 to 6 minutes, stirring occasionally, until thickened.
- Taste and adjust seasoning if needed. Using cooking tongs, gently return the cooked pork medallions to the skillet, and coat them in the sauce. Let them heat through for less than a minute, then remove from the stove. Serve no onion no garlic Pork Tenderloin in Creamy Mushroom Sauce with cooked gnocchi or pasta.
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