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.
Servings 4
Calories 345kcal
Equipment
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
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.
Nutrition
Calories: 345kcal | Carbohydrates: 3g | Protein: 25g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 122mg | Sodium: 129mg | Potassium: 590mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 625IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg