Pork Tenderloin in Creamy Mushroom Sauce and Pasta Dinner
This Pork Tenderloin in Creamy Mushroom Sauce and Pasta Dinner is a quick, hearty meal full of flavor and ready in 30 minutes. Perfect for weeknight comfort food!
Ingredients
- 2 to 2½ lbs pork tenderloin
- ½ cup flour
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 2 tbsp butter
- 2 tbsp olive oil
- 1 large onion sliced
- 1 lb portabella mushrooms or any variety, sliced
- 2 garlic cloves chopped
- 2 tbsp flour or cornstarch
- ½ cup Marsala or white wine
- 1 cup low-sodium chicken broth
- ½ cup sour cream half & half, or cream cheese
- Salt and pepper to taste
- Fresh chives thyme, dill, or parsley, for garnish
- Cooked pasta of choice
Instructions
Prep the Pork:
- Slice pork tenderloin into 1-inch thick medallions. In a bowl or zip-top bag, mix flour, garlic powder, onion powder, paprika, salt, and pepper. Dredge the pork in the seasoned flour.
Sear the Pork:
- Heat olive oil over medium-high heat. Sear the pork until golden brown on both sides. Remove and set aside.
Sauté Veggies:
- Reduce heat to medium. Add butter and more olive oil. Sauté onions and mushrooms until browned and caramelized. Add garlic and cook for 1 minute.
Make the Sauce:
- Sprinkle flour or cornstarch over veggies. Stir, then deglaze with wine and broth. Scrape the pan.
Add Cream:
- Stir in sour cream (or your preferred creamy option) and blend well.
Simmer:
- Return pork to the skillet. Simmer 1–2 minutes until sauce thickens.
Add Pasta:
- Toss in your cooked pasta and stir to coat.
Garnish & Serve:
- Top with fresh herbs and serve hot.
Notes
For extra sauce, double the cream, broth, and wine.
Don’t overcrowd the pan when searing pork—work in batches if needed.
Use Marsala wine for deeper flavor or white wine for brightness.