Silky sauce meets tender, perfectly cooked pork in this Creamy Pork Tenderloin recipe—an easy, comforting skillet dinner that tastes like a restaurant favorite but comes together on a busy weeknight. Juicy pork medallions are quickly seared for a gorgeous crust, then nestled into a garlicky cream sauce with mushrooms and a splash of Dijon. A little lemon brightens every bite, while Parmesan adds savory depth that clings to the pork and any side you serve (mashed potatoes, rice, or buttered noodles are all dreamy).
Because pork tenderloin is naturally lean and cooks fast, this recipe leans on smart technique: even slicing for uniform cooking, a hot sear for flavor, and finishing gently in the sauce so the meat stays blush-pink and juicy. It’s cozy without being heavy, elegant without being fussy, and flexible enough to riff with pantry swaps.
Key Ingredients & Substitutions
Each component earns its spot, but there’s wiggle room based on what you have.
Pork tenderloin: Choose 1–1¼ lb tenderloins, trimmed of silver skin. Slice into 1-inch medallions for quick, even cooking. Boneless pork chops work in a pinch (pound to 3/4-inch).
Mushrooms: Cremini/baby bella add meaty savoriness. White button mushrooms are fine; skip entirely for a simpler cream sauce.
Garlic & shallot: Aromatic base. Sub 1/2 small yellow onion if needed.
Cream: Heavy cream gives a silky sauce that won’t break. Half-and-half works (reduce broth slightly); for lighter, use evaporated milk and simmer a minute longer.
Dijon mustard: Subtle tang that sharpens the sauce without tasting “mustardy.” Grainy mustard also works.
Chicken broth: Thins and seasons the sauce. Low-sodium lets you adjust salt at the end. Vegetable broth works too.
Parmesan: Salty umami that rounds the sauce. Pecorino Romano is a bolder alternative.
Herbs & lemon: Thyme (or Italian seasoning) for warmth; parsley for freshness; lemon juice to brighten the finish.
Equipment You’ll Need
- 12-inch skillet (stainless or cast iron preferred)
- Cutting board and sharp knife
- Tongs and wooden spoon
- Measuring cups and spoons
- Instant-read thermometer
Flavor Variations & Add-Ins
- Mushroom & sherry: Deglaze with 1/4 cup dry sherry; simmer to reduce before adding cream.
- Dijon-tarragon: Swap thyme for 1–2 teaspoons chopped fresh tarragon; finish with extra lemon.
- Spinach & sun-dried tomato: Stir in 2 cups baby spinach and 1/4 cup chopped oil-packed sun-dried tomatoes in the last 2 minutes.
- Peppercorn: Add 1 teaspoon crushed green peppercorns for gentle heat and steakhouse vibes.
- Bacon & leek: Cook 2 slices diced bacon first; sauté 1 small sliced leek in the drippings, then proceed (reduce added salt).
How to Make Creamy Pork Tenderloin
Ingredients You’ll Need:
- 1–1¼ lb pork tenderloin, trimmed and sliced into 1-inch medallions
- 1 teaspoon kosher salt, divided (plus more to taste)
- 3/4 teaspoon black pepper, divided
- 1 teaspoon Italian seasoning or 1/2 tsp dried thyme + 1/2 tsp dried oregano
- 2 tablespoons olive oil, divided
- 8 ounces cremini mushrooms, sliced
- 1 small shallot, finely minced (or 1/2 small onion)
- 3–4 garlic cloves, minced
- 3/4 cup low-sodium chicken broth
- 3/4 cup heavy cream (or 1 cup half-and-half)
- 1–2 teaspoons Dijon mustard
- 1/2 cup finely grated Parmesan, divided
- 1 teaspoon lemon juice (plus wedges for serving)
- 2 tablespoons chopped fresh parsley (for finish)
- Optional: pinch red pepper flakes; 1 teaspoon cornstarch mixed with 1 teaspoon water if you prefer a thicker sauce
How Much Time Will You Need?
Prep and slicing: ~10 minutes. Sear: 6–8 minutes. Sauce & finish: 10–12 minutes. Total: about 30 minutes.
Step-by-Step Instructions:
1. Season the pork
Pat medallions dry. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, and Italian seasoning (or thyme/oregano). Let stand while you prep aromatics.
2. Sear for flavor
Heat 1 tablespoon olive oil in a large skillet over medium-high. Sear pork in two batches, 1–2 minutes per side, until well browned but not cooked through (center will still be slightly pink). Transfer to a plate; tent loosely with foil.
3. Sauté mushrooms & aromatics
Add remaining 1 tablespoon oil to the skillet. Sauté mushrooms with a pinch of salt over medium-high, 4–5 minutes, until they release moisture and take on color. Stir in shallot; cook 1–2 minutes. Add garlic; cook 30 seconds until fragrant.
4. Build the creamy sauce
Pour in broth and scrape up browned bits (flavor gold). Simmer 1–2 minutes to reduce slightly. Lower heat to medium-low; stir in cream, Dijon, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Simmer gently 2–3 minutes until lightly thickened. Stir in half the Parmesan (1/4 cup) until melted. If you like a thicker sauce, whisk in the cornstarch slurry and simmer 30–60 seconds more.
5. Return pork & finish
Nestle seared medallions (and any juices) into the sauce. Simmer gently 2–4 minutes, turning once, until the pork reaches an internal temperature of 145°F in the thickest piece. Off heat, stir in lemon juice and half the parsley.
6. Serve
Spoon pork and sauce onto warm plates. Sprinkle with remaining Parmesan and parsley. Add a lemon wedge for squeezing. Pair with mashed potatoes, buttered egg noodles, rice, or roasted green beans.
Pro Tips for Best Texture & Taste
These small moves keep the pork juicy and the sauce glossy and flavorful.
- Don’t overcook: Pork tenderloin is lean; pull right at 145°F and rest briefly for tender, blush-pink slices.
- High-heat sear, gentle finish: Build crust first, then finish low in the sauce so the meat stays moist.
- Reduce, don’t boil: A gentle simmer keeps cream sauces silky—boiling can cause graininess.
- Season at the end: Parmesan and Dijon add salt; do a final taste after they’re in before adding more.
- Brighten before serving: A teaspoon of lemon juice or splash of white wine vinegar makes the flavors pop.
Frequently Asked Questions
Can I use pork chops instead of tenderloin?
Yes. Use boneless chops about 3/4-inch thick. Sear 2–3 minutes per side, then finish in the sauce until they reach 145°F. Timing may be 2–3 minutes longer than medallions.
How do I make it lighter?
Use evaporated milk or half-and-half (1 cup) and reduce broth to 1/2 cup. Simmer a minute longer to thicken, or add a small cornstarch slurry for body.
Gluten-free friendly?
Yes—no flour needed. Verify broth and Dijon are GF, and you’re set.
Can I make it ahead?
Best fresh, but leftovers reheat well. Refrigerate up to 3 days; reheat gently over low heat with a splash of broth or cream to loosen the sauce. Avoid boiling.
What vegetables pair well?
Roasted asparagus or broccoli, sautéed green beans, garlicky spinach, or a crisp arugula salad with lemon. For starch, mashed potatoes, buttered orzo, or cauliflower mash are excellent sauce sponges.