Easy Mushroom Pork Tenderloin Recipe | Creamy Skillet Dinner

If you’re in the mood for something comforting yet weeknight-friendly, this Easy Mushroom Pork Tenderloin brings the best of both worlds. Picture juicy slices of pork nestled under a glossy, savory mushroom sauce that tastes like it simmered all day—only it didn’t. You’ll sear, roast, and whisk together a pan sauce in one skillet, letting the pork rest while the mushrooms work their magic. The result is a hearty, elegant dinner that’s simple enough for a Tuesday but special enough for guests.

Expect tender, rosy-centered pork (that’s perfectly safe and incredibly juicy) and a mushroom sauce that’s layered with umami, herbs, and a whisper of creaminess. The steps are straightforward, the ingredients are easy to find, and the payoff is a restaurant-worthy plate that begs for mashed potatoes, buttered noodles, or a thick slice of crusty bread to catch every last drop of sauce.

What Makes This Easy Mushroom Pork Tenderloin Irresistible

This dish is all about balance. The mild, lean character of pork tenderloin meets the deep savoriness of mushrooms, aromatics, and a splash of wine or stock. A touch of Dijon and cream ties the sauce together without overpowering the pork. You’ll love how one pan does most of the work, how quickly everything comes together, and how the flavors feel both cozy and elegant at the same time. It’s a true back-pocket dinner—minimal effort, maximum reward.

What You’ll Need for Mushroom Pork Tenderloin

• 1–1.25 lb pork tenderloin – Naturally tender and quick-cooking, perfect for weeknights.
• 8–12 oz cremini or baby bella mushrooms, sliced – They bring rich, earthy umami and soak up the pan juices beautifully.
• 1 small yellow onion or 2 shallots, finely diced – Adds sweet, mellow depth to the sauce.
• 3–4 garlic cloves, minced – A savory backbone that perfumes the sauce.
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried) – Complements mushrooms with woodsy, aromatic notes.
• 1/2 teaspoon chopped fresh rosemary (optional) – A little goes a long way to add piney complexity.
• 1 tablespoon Dijon mustard – Brightens and thickens the sauce with gentle tang.
• 1/3 cup dry white wine (optional) – Deglazes the pan and deepens flavor; chicken stock works well too.
• 3/4 cup low-sodium chicken stock – The savory base of the sauce.
• 1/3 cup heavy cream or half-and-half – Lends luxurious body without feeling heavy.
• 1–2 teaspoons flour or cornstarch – For a lightly thickened, silky sauce.
• 1 tablespoon butter – Adds richness and a glossy finish.
• 1 tablespoon olive oil – Helps sear the pork and sauté the aromatics.
• 1/2 teaspoon smoked paprika (optional) – Subtle warmth and color for the pork crust.
• Kosher salt and freshly ground black pepper – Essential for drawing out flavor at every step.
• 1–2 teaspoons lemon juice (optional) – A final squeeze to brighten the sauce.
• Fresh parsley, chopped, for garnish – A fresh, green finish.

How to Make It, Step by Step

1. Preheat and prep. Heat your oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels—removing surface moisture helps you get a deeper sear. Trim any silverskin with a sharp knife.
2. Season generously. Mix 1–1.5 teaspoons kosher salt, 1/2 teaspoon black pepper, and smoked paprika (if using). Rub all over the pork. Let it sit at room temperature for 10–15 minutes while you slice mushrooms and chop aromatics.
3. Sear the pork. Heat a large oven-safe skillet (cast iron is perfect) over medium-high. Add the olive oil. When it shimmers, sear the pork on all sides until deep golden, about 6–8 minutes total. Don’t rush the browning; color equals flavor.
4. Roast to juicy perfection. Transfer the skillet with the pork to the oven. Roast until an instant-read thermometer reads 140°F (60°C) in the thickest part, 12–18 minutes depending on thickness. The temperature will rise to 145°F as it rests.
5. Rest the pork. Move the tenderloin to a cutting board and tent loosely with foil. Rest 8–10 minutes. This step locks in the juices. Keep the skillet (with the drippings) on the stove.
6. Sauté onions and mushrooms. Set the skillet over medium heat. Add the butter, then the onions or shallots with a pinch of salt. Cook until softened, 2–3 minutes. Add mushrooms and let them sit undisturbed for 2–3 minutes to brown before stirring. Continue cooking until their moisture evaporates and they’re caramelized, 6–8 minutes total.
7. Stir in garlic and herbs. Add the garlic, thyme, and rosemary (if using). Cook just 30–45 seconds, until fragrant.
8. Deglaze. Pour in the wine (or a splash of stock), scraping up browned bits from the pan—those are flavor gold. Let it bubble and reduce by about half, 1–2 minutes.
9. Create the sauce base. Whisk the Dijon into the remaining stock. Sprinkle the flour or cornstarch over the mushrooms and stir to coat. Pour in the stock mixture. Simmer 2–3 minutes, stirring, until lightly thickened.
10. Add the cream. Reduce the heat to low and stir in the cream. Simmer gently 1–2 minutes more, until glossy and silky. If too thick, splash in more stock; if too thin, simmer a little longer. Taste and season with salt and pepper. A tiny squeeze of lemon lifts everything.
11. Slice the pork. Pour any resting juices into the pan sauce. Slice the tenderloin into 1/2-inch rounds, angling the knife slightly for wider medallions.
12. Finish and serve. Nestle the pork slices into the mushroom sauce or plate the pork and spoon sauce over the top. Sprinkle with chopped parsley and freshly cracked pepper. Serve right away with your favorite sides.
13. Stovetop-only option. If you don’t want to turn on the oven, after searing, lower the heat to medium, cover the skillet, and cook the pork, turning occasionally, until it reaches 140°F. Remove to rest, then proceed with the sauce. It may take a few minutes longer, so keep an eye on the temperature.

Prep, Cook Time, and When It’s Ready

• Prep time: 15–20 minutes (including trimming and chopping)
• Cook time: 25–30 minutes (sear, roast, and sauce)
• Rest time: 8–10 minutes for the pork
• Total time: About 50–60 minutes
• Servings: 4 (can stretch to 5 with extra sides)

The dish is ready to enjoy once the pork has rested and the sauce is silky and seasoned to your liking. If you’re plating for guests, you can keep the sauce warm over very low heat while you slice the pork. For a complete plate, pair with mashed potatoes, buttered egg noodles, wilted greens, roasted green beans, or a simple rice pilaf.

Helpful Tips for Foolproof Results

• Use a thermometer. Pork tenderloin is lean; the difference between juicy and dry is a few degrees. Aim for 140°F, rest to 145°F.
• Dry your pork before searing. Patting dry helps build a rich crust that flavors the sauce.
• Don’t overcrowd the mushrooms. If the pan is too packed, they’ll steam instead of brown. Work in two batches if needed.
• Let the mushrooms sit. Resist stirring right away. A brief, undisturbed sear encourages caramelization.
• Deglaze well. Those browned bits on the pan are concentrated flavor. Scrape them into the sauce for extra depth.
• Season in layers. A pinch of salt at each step—pork, onions, mushrooms, sauce—builds balanced flavor without oversalting at the end.
• Finish with acid. A small squeeze of lemon or a few drops of sherry vinegar brightens the sauce without making it tangy.
• Swap to half-and-half with care. If using half-and-half, keep the heat low to avoid curdling; simmer gently, don’t boil.
• Pick your mushroom mix. Combine cremini with a handful of shiitakes or oyster mushrooms for extra complexity.
• Double the sauce. If your crowd loves sauce, scale the sauce ingredients by 1.5–2x and keep the pork amount the same.

Nutrition at a Glance

These values are approximate and will vary with ingredient brands and portion sizes. Based on 4 servings.

Note: Pork tenderloin is quite lean, so most of the fat comes from the sauce. You can reduce the cream slightly or use half-and-half for a lighter version, keeping the heat low to maintain a smooth texture.

Your Questions, Answered

Can I use pork loin instead of tenderloin?

Yes, but adjust the method. Pork loin is larger and cooks longer. Sear it, then roast at 375°F until it reaches 140–145°F in the center (time varies with size, often 40–60 minutes). Rest well before slicing. The sauce method stays the same, but you’ll likely make it while the loin finishes roasting.

How can I make this gluten-free or dairy-free?

For gluten-free, use cornstarch or a gluten-free flour blend to thicken. For dairy-free, skip the butter and use olive oil; swap the cream for full-fat coconut milk or a cashew cream. Keep the heat gentle to maintain a smooth sauce, and add a little extra mustard or lemon to balance richness.

What’s the best way to store and reheat leftovers?

Store sliced pork and sauce together in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of stock to loosen the sauce. Microwave in short intervals at 50% power to avoid overcooking. The sauce will thicken in the fridge; a little stock or water brings it back to silky.

Closing Notes

There’s something quietly celebratory about this Easy Mushroom Pork Tenderloin. It’s not fussy, yet it feels special from the first slice to the last spoonful of sauce. With a few simple techniques—searing for color, resting for juiciness, layering flavors in the pan—you’ll turn straightforward ingredients into a dinner that brings everyone to the table with smiles.

Whether you serve it for a cozy night in or as the centerpiece of a casual dinner party, this dish has a way of making the moment feel warm and memorable. Keep this recipe close, adapt it to your tastes, and enjoy the rhythm of cooking it again and again. Here’s to good food, good company, and a skillet full of rich, mushroomy goodness.