Juicy Pork Tenderloin in Creamy No Alliums Mushroom Sauce with Gnocchi

Juicy pork tenderloin in creamy mushroom sauce with gnocchi without onion without garlic is a perfect meal for a romantic date night at home, or a meal when you want to pamper yourself. 

I love making this meal, and it is often my go-to let’s celebrate something meal, or a joker meal for a romantic date night at home.  There is something in the combination of soft gnocchi, baked pork tenderloin, and mushroom creamy sauce, and it is a meal that makes you happy.

I hope that you will enjoy this recipe as much as I do! This recipe is good for everyone who is living with an allium allergy, allergy to onion, allergy to garlic, or for the ones who are suffering from GERD, or a sensitive stomach.

Equipment that are needed

Saute pan

Wooden spoon

Pot 

Cutting board

Chef’s knife

Utility knife

Colander 

Plate

How to make juicy pork tenderloin in creamy mushroom sauce with gnocchi

Pork tenderloin

First, you want to start with the pork tenderloin. In the case that you bought pork tenderloin in one piece, you have to cut it into slices. If you bought pork tenderloin that is already sliced, then you will skip this step.  

Place pork tenderloin on the cutting board, and with the chef’s knife, cut pork tenderloin into 1 to 1 ½ inch thick slices. 

With the meat mallet lightly pound the pork tenderloin slices to make them tender. Hit them 2 to 3 times with weak to medium strength. Flip them, and repeat the pounding on the other side. Slices should be evenly thick everywhere, and not too thin. 

After you finish tenderizing the slices, rub salt and pepper on them. Then, place the saute pan on medium heat, and add oil to cover the bottom of the pan. Wait for a few moments for the oil to get hot. If you are cooking the meat in an oil that is not hot enough, the meat will soak the oil, it will not taste good, and it will be very greasy. 

When the oil gets hot, cook the pork tenderloin. Place the pork tenderloin in the pan, and flip the slices halfway. The pork tenderloin should start to get a pale pink color on the top (this is a sign to flip the meat). Cook the pork tenderloin until it gets a nice golden brown color. After the pork tenderloin is cooked, put the steaks on a plate. Save the liquid in a saute pan for the sauce!

Mushroom sauce

For the mushroom sauce, you don’t have to wash the button mushrooms, because with washing they will soak the water and lose their flavor. If your button mushrooms are dirty, you can quickly rinse them in a small amount of water, or wipe them with a dry kitchen towel. 

Slice button mushrooms into ½-inch thin slices with the utility knife. You can cut the button mushrooms while the pork tenderloin is cooking, or you can cut them before you cut the pork tenderloin or before you start cooking the pork tenderloin. Do not cut it a day before, they need to be freshly cut. 

When you finish cooking the pork tenderloin slices, immediately after you remove the pork tenderloin slices, add cut button mushrooms. 

Saute mushrooms on medium heat with occasional stirring. Sprinkle salt on them. You should saute mushrooms until they reduce in size, and start becoming brown. It should happen in 6 to 8 minutes (depending on the size of the mushrooms). 

When mushrooms get reduced in size and start to become brown, add flour and saute it with constant stirring until the flour gets a nice pale golden color. It should take about 2 minutes to achieve a pale golden color. 

Next, after the flour gets a nice pale golden color, add sour cream and stir it. Add salt, parsley flakes, and pepper. Let it boil for a few minutes until you get a nice white, thick, and creamy sauce. 

Gnocchi

While you are making the sauce, cook gnocchi in boiling water with the salt. Gnocchi should be cooked when they are floating on the surface. Strain the cooked gnocchi through a colander. 

Serving

Finally, it is serving time. First place cooked gnocchi on the plate, and then next to the gnocchi put 2 pieces of pork tenderloin. Lastly, cover the gnocchi and pork tenderloin with mushroom sauce.