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


  •     2 pounds pork tenderloin

  •     1 cup flour

  •     1 tablespoon garlic powder

  •     1 tablespoon onion powder

  •     1 tablespoon paprika

  •     1 teaspoon salt

  •     1⁄2 teaspoon pepper

  •     2 tablespoons olive oil, divided

  •     2 tablespoons butter

  •     1 1⁄2 cup onions, sliced

  •     1 pound mushrooms, sliced (Portabella if available)

  •     2 cloves garlic, chopped or minced

  •     2 tablespoons corn starch

  •     1⁄2 cup Marsala or white wine

  •     1 cup chicken broth

  •     1⁄2 cup sour cream

  •     fresh parsley, basil, or chives for garnish


  1.     Cut the pork into medallions approximately 1 inch thick.

  2.     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.

  3.     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.

  4.     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.

  5.     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.

  6.     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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