Pork Tenderloin with Mushroom Gravy
This one pan meal delivers juicy pork tenderloin that’s seared until golden, and then braised in a creamy, sherry-infused mushroom gravy. The ingredient list is short, the process is easy, and the dish is wholly crowd-pleasing!
The aroma of this dish with rock your world! When the sherry hits the pan, the essence of the mushrooms, garlic, and thyme is catapulted. You barely need the pork! Seriously, the gravy is so good, you’ll want to lap up every drop.
And you can make this dish with pork chops, steak, and chicken too. Since the dish starts with a quick pan-sear to lock in flavor and juices, you can do the same with pork chops, chicken breasts, tenders, or thighs, and/or even steak medallions.
How should you serve your pork and mushroom gravy? Since the mushroom gravy is so divine, I suggest serving the dish over rice, buttered noodles, or mashed potatoes. A chunk of warm bread on the side works too.
Pork Tenderloin with Mushroom Gravy
Ingredients
- 1 pound pork tenderloin, cut crosswise into 1-inch-thick medallions
- Salt and freshly ground pepper
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 4 ounces sliced mushrooms, button or cremini
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/3 cup sherry wine, marsala wine, or chicken broth
- 1 teaspoon Dijon mustard
- 1/2 cup cream or half-and-half
- Chopped fresh parsley for serving
Equipment
Instructions
- Season the pork pieces with salt and black pepper. Heat the oil and 1 tablespoon of the butter together in a large skillet over medium-high heat. Add the pork and cook until lightly browned on both sides. Transfer the pork to a plate.
- Add the remaining butter to the pan. When the butter is bubbly, add the mushrooms and cook for 3 to 5 minutes, until soft. Add the garlic and thyme and stir to coat. Cook for 1 minute, until fragrant. Add the wine or broth and Dijon mustard and bring to a simmer. Reduce the heat to low and add the cream.
- Return the pork to the pan with any accumulated juices from the plate. Simmer for 3 to 5 minutes, until the pork is cooked through, and the sauce thickens.
- Top with parsley and serve.