This quick dinner is a creamy pork and mushrooms skillet dinner that is so satisfying over pasta! Tender pork tenderloins are seasoned and cut in medallions, then seared on all sides. Then mushrooms are cooked to make a creamy sauce and pork medallions are added back in.
We love quick dinners and leftovers and this recipe is both. I usually can pull two family dinners out of this recipe. First night I serve the creamy pork and mushrooms dinner with fusilli pasta and the next day I serve the leftovers with garlic rice and steamed broccoli.
What pork cut do you use for this recipe?
While I have cooked this recipe with different cut of pork, the best results have always been with pork tenderloins. Usually they come in a package with 2 tenderloins. I let the tenderloins rest in room temperature for about 30 minutes, then I pat them dry with paper towel and then I cut them in medallions of about 1.5 inches thick.
Feel free to check out my pork chops recipe with mint chimichurri or these pork tenderloins with potatoes in Dutch Oven. These country style pork ribs are amazing too!!
Seasoning Pork Tenderloins
These are the ingredients I use to season pork tenderloins. Usually I have all these spices handy in my pantry. You can use these or swap some of them and it’s totally fine. Sure the flavor profile might change a little bit, but you can definitely add a different spice to suit your taste and the recipe will still come out amazing.
- Sea salt
- Parsley
- Oregano
- Marjoram
- Paprika
- Cumin
- Black Pepper
- Olive oil
Searing Pork Medallions
Since we are using 2 pork tenderloins and later we will make a creamy mushrooms sauce, we’ll need a large and deep skillet to fit everything in. It’s preferable for the skillet to have a heavy bottom to prevent food from sticking or burning (a cast iron skillet but you need a larger one than the typical 9 inch one or an all clad skillet 3 inch deep and over 10 inch in diameter).
Let the skillet heat and then apply a thin layer of olive oil. Add the seasoned pork medallions next to each other, try for them not to be over each other. Let sear in medium heat for about 3-4 minutes. Using tongs flip them to the other side and let sear for another 3-4 minutes. Try to flip on the sides as well to the pork medallions are well seared on all sides.
Remove pork medallions from skillet and place on a platter. Cover to keep warm!
Making The Mushrooms Sauce
You want to use the same skillet where you seared the pork tenderloins to make the sauce because of all the flavors in that skillet. You’ll build on top of those flavors!
Add butter to skillet and once butter has melted, add diced onions and minced garlic. Saute the onions and garlic until transluscent. Add sliced mushrooms and saute them for a minute or two. Then pour wine in the skillet and let the alcohol evaporate and mushrooms cook down. Finally add 1.5-2 cups heavy cream and mix to make the sauce. Scrape the bottom of the skillet slowly with a wooden spoon.
Sonila’s Tips and Notes
My philosophy in cooking is to try and use the whole package or whole onion or whole pepper whenever possible. I feel it creates less waste and also keeps the pantry or refrigerator cleaner.
So when cooking with tenderloins, I love to use both tenderloins that come in one package. In this case you can’t control their weight or their size.
Most times I can fit the medallions I cut from both tenderloins in one skillet for this recipe. But if I can’t I will cook a 2nd batch or just roast the medallions that didn’t fit in the skillet in a small baking dish and store those for another meal.
My other tip involves heavy cream – I tend to add anywhere between 1.5 to 2 cups of heavy cream. This recipes yields close to 8 servings (depending how big the tenderloins are) so when serving one night with pasta and one night with rice, I love to have some more sauce to spoon over each plate.
If you don’t like to add white wine to cook with, replace the white wine with chicken or vegetable broth. I tend to use whatever white wine I have open in the refrigerator but if you want to be picky about it, pick a dry white wine.
Creamy Pork And Mushrooms
Equipment
- 1 large deep skillet
Ingredients
Pork Tenderloins
- 2 pork tenderloins
- 1 tbsp sea salt
- 0.5 tbsp black pepper
- 1 tbsp parsley
- 1 tbsp oregano
- 1 tbsp marjoram
- 0.5 tbsp paprika
- 0.5 tbsp cumin
- ⅓ cup olive oil
Mushrooms Sauce
- 1 yellow onion
- 6 garlic cloves if using jumbo garlic use about 2 cloves
- 2 tbsps butter
- ½ cup white wine
- 2 cups heavy cream
- 12 ozs mushrooms
- 1-2 tbsps fresh parsley as garnish
Instructions
Pork Tenderloins
- Remove pork tenderloins from package, plase on a flat platter and let stand at room temperature for about half an hour. Pat dry with a paper towel. Then slice them in medallions. Add medallions to a large mixing bowl. Add olive oil and seasonings, mix well to season all medallions.
- Place a large deep skillet on the stovetop in medium heat. Once heated add a thin layer of olive oil (about 1-2 tbsps drizzled). Place seasoned pork medallions on the skillet next to each other, not over each other. Let sear on one side for 3-4 minutes, flip and sear the other side, then sear the sides. Remove medallions with tongs and place them on a platter, cover to keep them warm.
Mushrooms Sauce
- Dice onions very thin while the pork tenderloins are searing. Mince garlic. And set them aside.
- When you are done searing pork tenderloins and removed them from the skillet, add butter to the same skillet. Add diced onions and minced garlic and cook until translucent.
- Add sliced mushrooms and cook them down for a minute or two. Add white wine and let the alcohol steam away and the mushrooms start cooking. Finally add heavy cream and incorporate everything into a thick sauce. Once sauce bubbles, lower heat to simmer. Add pork tenderloins in and the juices from the plate. Let cook on simmer for few minutes! Garnish with fresh parsley and serve with your favorite side dishes.
Notes
- Please note that servings is estimated. This recipe usually yields 8 servings for my family but I have 2 kids so the ratio might change if you are trying to feed 8 adults.
- We love serving this recipes with fusilli pasta or rice and broccoli.
- Leftovers can be stored in an airtight container in the refrigerator. Reheat the leftovers in a skillet or microwave.
Nutrition Label
Nutrition
If you would like to save this recipe for later, please pin any of the pictures in your boards in Pinterest so you can easily retrieve the recipe in the future. Please let me know in comments if you have any comments or if you already cooked the recipe:). Thank you so much for reading my blog!
Other Dinner Recipes
While I love cooking Mediterranean and Latin American recipes to emphasize our heritage for our kids, there are weeknights where I just love to put dinner on the table quickly because we had a very busy day. See below some of our favorite dinner rotations:
- Garlic Chicken in a Creamy Mustard Sauce
- Baked Mint Meatballs
- Unstuffed Peppers
- Pasta with Mushrooms and Ground Beef Sauce
- Sausage Pasta
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