Irresistible Herb-Crusted Tenderloin with Creamy Mushroom Sauce

This Herb-Crusted Tenderloin is a delightful dish with succulent meat and a creamy mushroom sauce, perfect for any dinner occasion.

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Prep Time 30

Cook Time 30

Resting Time 10

Total Time 1 10

Servings: 4 slices

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pork

1 pound Pork Tenderloin Substitution: Use chicken breast for a different protein option.
2 tablespoons Olive Oil Can substitute with vegetable oil.
1 teaspoon Kosher Salt Adjust to taste.
1 teaspoon Black Pepper Adjust to taste.
2 tablespoons Fresh Rosemary Substitution: Use dried herbs in smaller amounts if fresh is unavailable.
2 tablespoons Fresh Thyme Substitution: Use dried herbs in smaller amounts if fresh is unavailable.
4 cloves Garlic Substitution: Garlic powder can be used in a pinch.
2 tablespoons Dijon Mustard Can be replaced with whole grain mustard for a different texture.
1 teaspoon Paprika Adjust spices based on preference.
1 teaspoon Garlic Powder Adjust spices based on preference.
1 teaspoon Onion Powder Adjust spices based on preference.
1 teaspoon Dried Sage Adjust spices based on preference.

For the Creamy Garlic Mushroom Sauce

8 ounces Baby Bella Mushrooms Substitution: Button mushrooms can be used if necessary.
2 medium Shallots Substitution: Onions can be a suitable replacement.
½ cup White Wine Substitution: Chicken stock can replace wine for a non-alcoholic version.
1 cup Heavy Cream Substitution: Half-and-half for a lighter version.
2 tablespoons Lemon Juice Substitution: White vinegar can work in a pinch.

Equipment

Oven-safe skillet

Method

Step‑by‑Step Instructions

Prepare the Pork: Begin by taking the pork tenderloin out of the refrigerator 30 minutes before cooking to bring it to room temperature. Pat it dry with paper towels to ensure a good sear later.
Preheat and Season: Preheat your oven to 425°F (220°C) while you season the pork. Mix together kosher salt and black pepper, then sprinkle it evenly over the tenderloin.
Make the Herb Paste: In a small bowl, combine finely chopped fresh rosemary, thyme, minced garlic, and Dijon mustard into a paste.
Create the Seasoning Blend: Blend paprika, garlic powder, onion powder, and dried sage in a separate bowl, then rub it generously over the pork tenderloin.
Apply the Herb Paste: Rub the herb paste over the surface of the pork tenderloin, ensuring every inch is covered.
Sear the Pork: Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Once shimmering, add the seasoned pork and sear for about 8 minutes.
Roast in the Oven: Transfer the skillet to your preheated oven and roast the pork for about 12 to 15 minutes, aiming for 145°F internal temperature.
Rest the Pork: Once the pork reaches the desired temperature, cover it loosely with foil and let it rest for 5 to 10 minutes.
Sauté the Vegetables: In the same skillet, add 2 tablespoons of butter, then toss in sliced baby Bella mushrooms and chopped shallots, cooking over medium heat for 5-7 minutes.
Prepare the Sauce: Stir minced garlic into the skillet and cook for about 1 minute, then deglaze with ½ cup of white wine.
Finish the Sauce: Pour in 1 cup of heavy cream, stirring to combine and let it thicken for about 3-5 minutes.
Serve and Garnish: Slice the rested pork tenderloin into medallions, arrange on a platter, and spoon the creamy garlic mushroom sauce over the top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 12gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

Consider using a meat thermometer for perfect results and let the pork rest after cooking.

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