Mushroom Pork Tenderloin is a comforting and flavorful dish where tender pork meets earthy mushrooms for a simple yet satisfying meal. The pork stays juicy while the mushrooms add a nice, rich touch that makes every bite special. It’s a great way to bring some hearty, home-cooked goodness to your table.
I love making this dish when I want something that feels a bit fancy but is actually pretty easy to pull together. The mushrooms soak up all the tasty juices from the pork, creating a lovely sauce that just makes the whole meal come together perfectly. I usually add a little garlic and herbs to boost the flavor even more—it’s a small step that really pays off.
One of my favorite ways to enjoy Mushroom Pork Tenderloin is served with mashed potatoes or rice and a simple green salad. It’s the kind of meal that feels good on a weeknight but would also impress guests without stressing me out. Every time I make it, the whole family asks for seconds, which always feels like a win!
Key Ingredients & Substitutions
Pork Tenderloin: This cut is lean and tender, perfect for quick roasting. If you want a fattier option, try pork loin, but adjust cooking time. Avoid overcooking to keep it juicy.
Mushrooms: Button or cremini mushrooms work well for their mild flavor and texture. You can mix in shiitake or portobello for a deeper mushroom taste.
White Wine: Adds acidity and depth to the sauce. If you prefer no alcohol, chicken broth is a great substitute that still keeps the dish flavorful.
Thyme: Fresh thyme offers a subtle herbal note that complements pork and mushrooms beautifully. If you don’t have thyme, rosemary or sage can work too.
How Do You Get a Perfectly Seared and Juicy Pork Tenderloin?
Searing the pork locks in juices and creates flavor-rich crust. Here’s how to do it right:
- Pat pork dry and season well to help with browning.
- Heat the skillet until hot before adding oil to prevent sticking.
- Sear all sides without moving for 2-3 minutes each to form a golden crust.
- Don’t overcrowd the pan; use a big enough skillet to give pork space.
- After searing, finish cooking in the oven to ensure even doneness.
- Rest the meat 5 minutes after cooking so juices redistribute for tenderness.
Equipment You’ll Need
- Ovenproof skillet – I use this so I can sear the pork on the stove and finish roasting it all in one pan, making cleanup easier.
- Meat thermometer – ensures you cook the pork perfectly to 145°F without overdoing it.
- Chef’s knife – for chopping onions, garlic, and herbs easily and safely.
- Cutting board – a sturdy surface for prep work.
Flavor Variations & Add-Ins
- Switch pork tenderloin for chicken breasts or thighs for a different protein that cooks quickly.
- Add in sliced shallots or leeks instead of onions for a milder, sweeter flavor.
- Mix in spinach, kale, or cooked peas at the end for some greens and extra texture.
- Use fresh herbs like rosemary or sage instead of thyme to match your taste preferences.
Mushroom Pork Tenderloin
Ingredients You’ll Need:
Main Ingredients:
- 1 pork tenderloin (about 1 to 1.5 pounds)
- 12 oz mushrooms (button or cremini), sliced
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup dry white wine (optional, can substitute with chicken broth)
- 1 cup chicken broth
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 25 minutes to cook, including searing the pork and roasting it in the oven. Allow an extra 5 minutes for the pork to rest before slicing. Overall, you’ll have this delicious dish ready in about 40 minutes.
Step-by-Step Instructions:
1. Prepare and Sear the Pork:
Start by preheating your oven to 400°F (200°C). Season your pork tenderloin all over with salt and pepper. Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Once hot, place the pork in the skillet and sear each side for about 2 to 3 minutes until it’s nicely browned. Then remove the pork and set it aside.
2. Cook the Mushrooms and Sauce:
In the same skillet, add the butter and the remaining olive oil if needed. Sauté the chopped onion for about 3 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Toss in the sliced mushrooms and cook for 5 to 7 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
3. Make the Sauce and Roast:
Pour the white wine (or chicken broth) into the skillet to deglaze it. Use a spoon to scrape up any browned bits stuck to the bottom — this adds great flavor! Stir in the chicken broth and thyme, then bring the mixture to a simmer. Place the seared pork back into the skillet, spoon some mushrooms and sauce over it, and transfer the skillet to the oven. Roast for about 15 to 20 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
4. Rest, Slice & Serve:
Once cooked, take the skillet out of the oven and let the pork rest for 5 minutes. This helps keep it juicy when you slice it. Slice the pork tenderloin into medallions and arrange them on a serving dish. Spoon the mushroom sauce over the top and sprinkle with chopped fresh parsley. Serve warm with your favorite sides like mashed potatoes, rice, or roasted vegetables.
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. Cooking it from frozen may result in uneven cooking and a less juicy result.
Can I Make Mushroom Pork Tenderloin Ahead of Time?
Absolutely! You can cook the pork and mushroom sauce a day ahead. Store them separately in airtight containers in the fridge. Reheat gently on the stove or in the oven to keep the pork juicy and the sauce flavorful.
What Can I Substitute for White Wine?
If you prefer not to use wine, substitute the same amount with chicken broth or vegetable broth. This will keep the sauce delicious and savory without the alcohol.
How Should I Store Leftovers?
Store any leftover pork and mushroom sauce in airtight containers in the refrigerator. They will stay good for up to 3 days. Reheat gently to avoid drying out the pork.