Pork Tenderloin in Creamy Mushroom Sauce
Pork Tenderloin in Creamy Mushroom Sauce
Pork medallions in a rich and creamy sauce with caramelized onions and mushrooms… serve it over pasta
Ingredients
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2 pounds pork tenderloin
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1 cup flour
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1 tablespoon garlic powder
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1 tablespoon onion powder
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1 tablespoon paprika
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1 teaspoon salt
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1⁄2 teaspoon pepper
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2 tablespoons olive oil, divided
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2 tablespoons butter
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1 1⁄2 cup onions, sliced
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1 pound mushrooms, sliced (Portabella if available)
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2 cloves garlic, chopped or minced
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2 tablespoons corn starch
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1⁄2 cup Marsala or white wine
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1 cup chicken broth
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1⁄2 cup sour cream
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fresh parsley, basil, or chives for garnish
Instructions
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Cut the pork into medallions approximately 1 inch thick.
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In a bowl combine flour, garlic powder, onion powder, paprika, salt, and pepper and mix well. Dredge the pork in the flour mixture, ensuring all sides are evenly coated.
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In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Sear the pork in the skillet 3-5 minutes per side or until they reach a golden brown color. Remove from the skillet and set aside.
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Reduce heat to medium and add butter and the remaining olive oil to the skillet. Add the onions and mushrooms and cook 6-10 minutes or until the onions have caramelized and the mushrooms have browned. Add garlic and cook one additional minute.
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Add corn starch to the skillet and mix well. Add wine and chicken broth and stir, scraping up any bits that may be stuck to the bottom.
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Stir in sour cream until well blended. Return the pork to the pan and simmer 2-3 minutes or until sauce has thickened. Garnish with basil, parsley, or chives if desired.
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