Creamy Pork Tenderloin is a dish that feels like a warm hug on a plate. Tender, juicy pork slices are cooked just right and bathed in a smooth, creamy sauce that’s rich without being heavy. The sauce often has a hint of garlic, herbs, and maybe a little mustard or mushrooms, making every bite full of cozy, comforting flavor.
I love making this when I want something a little special but still easy enough for a weeknight dinner. The pork stays so tender, and the sauce comes together quickly with just a few simple ingredients. I find that letting the sauce simmer a bit helps it thicken perfectly while letting the flavors mix beautifully.
My favorite way to serve creamy pork tenderloin is over some buttered noodles or fluffy mashed potatoes, where the sauce can soak in nicely. It’s also great with a side of green veggies like steamed broccoli or a crisp salad to balance the meal. Whenever I make this dish, it’s a hit with everyone at the table, and I always end up wanting to make it again soon!
Key Ingredients & Substitutions
Pork Tenderloin: This cut is lean and tender, perfect for quick cooking. If you can’t find tenderloin, pork loin or even chicken breasts work as substitutes, though cooking times will vary.
Mushrooms: They add earthiness and texture to the sauce. Use cremini, button, or even shiitake mushrooms depending on your taste and what’s available.
Heavy Cream: It gives the sauce its creamy richness. If you want a lighter option, try half-and-half or a mix of milk and sour cream, but the sauce won’t be as thick.
Dijon Mustard: Adds a subtle tang and depth. Yellow mustard works in a pinch, or skip it if needed—just add a splash of vinegar for some brightness.
How Do You Make Sure the Pork Tenderloin Stays Moist and Tender?
Since pork tenderloin is lean, it can dry out if overcooked. Here are some tips:
- Season well and sear over medium-high heat to lock in juices and get a nice crust.
- Use a meat thermometer to check doneness; aim for 145°F (63°C) for juicy pork.
- After cooking, let the pork rest for 5 minutes before slicing to let juices redistribute.
- Simmering the pork gently in the creamy sauce helps keep it moist and adds flavor.
Equipment You’ll Need
- Large skillet – I recommend using a stainless steel or cast iron skillet to get a nice sear on the pork.
- Meat thermometer – helps you cook the pork perfectly without overdoing it.
- Knife and cutting board – you’ll need these for chopping the onion, garlic, and parsley.
- Wooden spoon or spatula – great for stirring the sauce and scraping up browned bits.
Flavor Variations & Add-Ins
- Try adding sautéed spinach or kale to the sauce for extra greens and color.
- Swap mushrooms for bell peppers or sun-dried tomatoes for a different flavor profile.
- Add a splash of white wine to the sauce after sautéing the onions for a richer taste.
- Use different herbs like rosemary or sage for a more aromatic dish.
How to Make Creamy Pork Tenderloin
Ingredients You’ll Need:
Main Ingredients:
- 1 ½ pounds pork tenderloin, trimmed
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- ¾ cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped fresh parsley (for garnish)
How Much Time Will You Need?
This recipe typically takes about 10 minutes to prep and around 20-25 minutes to cook. In total, you should have a delicious creamy pork tenderloin ready in roughly 30 to 35 minutes, making it perfect for a simple weeknight dinner.
Step-by-Step Instructions:
1. Season and Sear the Pork:
Start by seasoning your pork tenderloin generously with salt and black pepper. Heat olive oil or butter in a large skillet over medium-high heat. When the pan is hot, add the pork and sear it on all sides until you get a nice golden crust—this usually takes about 3 to 4 minutes per side. Once browned, remove the pork from the skillet and set it aside.
2. Cook the Aromatics and Mushrooms:
Lower the heat to medium and add the finely chopped onion to the same skillet. Cook it for about 3 minutes until it’s soft and translucent. Then, add the minced garlic and sliced mushrooms. Stir occasionally and cook until the mushrooms are tender and golden, which should take around 5 minutes.
3. Build the Creamy Sauce:
Sprinkle in the thyme and stir to mix everything well. Pour in the chicken broth and use your spoon to scrape up any brown bits from the bottom of the pan—these add great flavor! Let the broth simmer for 2 to 3 minutes, then stir in the heavy cream and Dijon mustard. Allow the sauce to simmer gently until it thickens slightly, about 3 to 5 minutes.
4. Finish Cooking the Pork in the Sauce:
Place the seared pork tenderloin back into the skillet, spooning some of the creamy sauce over it. Reduce the heat to low, cover the pan, and let the pork cook in the sauce for another 5 to 7 minutes. Check for doneness by ensuring the internal temperature reaches 145°F (63°C).
5. Rest and Serve:
Take the pork out of the skillet and let it rest for 5 minutes to keep it juicy. Slice the pork and plate it, then drizzle with the creamy mushroom sauce from the skillet. Sprinkle chopped fresh parsley on top for a fresh, vibrant finish.
This creamy pork tenderloin goes wonderfully with sides like mashed potatoes, buttered noodles, or roasted veggies. Enjoy your comforting and tasty meal!
Can I Use Frozen Pork Tenderloin for This Recipe?
Yes, you can use frozen pork tenderloin, but be sure to thaw it completely in the refrigerator overnight before cooking. This ensures even cooking and helps maintain the meat’s tenderness.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can use half-and-half or a combination of milk and a little sour cream, though the sauce will be less rich and creamy. Coconut milk is another dairy-free alternative with a different flavor.
How Should I Store Leftovers?
Store any leftover pork and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the sauce from separating.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the pork and sauce, then cool completely and refrigerate. When ready to serve, reheat gently on the stove, adding a splash of broth or cream if needed to refresh the sauce.
