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Pork Tenderloin in Creamy Mushroom Sauce with Pasta

Pork tenderloin pasta with tender medallions and wide ribbon pasta in a creamy mushroom sauce. Parmesan melts throughout the sauce for a luxurious, silky finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Pork tenderloin
  • 1 lb pork tenderloin sliced into 1-inch medallions
  • salt and pepper to taste season the pork
Mushroom sauce base
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 12 oz cremini mushrooms sliced
  • 4 garlic minced
  • 1 tsp fresh thyme
  • 0.5 cup dry white wine
  • 1.5 cups heavy cream
  • 1 cup chicken broth
  • 0.5 cup parmesan grated
Pasta and garnish
  • 12 oz pappardelle or fettuccine cooked
  • fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the pork
  1. Season the pork tenderloin medallions with salt and pepper. Sear in olive oil in a cast iron skillet over high heat for 2 minutes per side until golden, then set aside.
Build the mushroom cream sauce
  1. Melt the butter in the same pan over medium-high heat. Cook the cremini mushrooms until golden.
  2. Stir in the garlic and fresh thyme. Cook for 30 seconds until fragrant.
  3. Pour in the dry white wine to deglaze the pan. Simmer for 2 minutes.
  4. Pour in the heavy cream and chicken broth. Simmer for 5–6 minutes until the sauce thickens.
  5. Reduce heat to low and stir in the grated parmesan. Keep stirring until smooth.
Finish and serve
  1. Return the pork medallions to the sauce. Gently simmer for 3 minutes until heated through.
  2. Toss the cooked pappardelle or fettuccine with the sauce until coated. Serve immediately, garnished with fresh parsley.

Notes

Pro tip: Keep the parmesan addition at low heat and stir until fully melted so the sauce stays silky. Store leftovers in the fridge up to 3 days; rewarm gently with a splash of chicken broth. Freezing is not recommended because the cream sauce may separate. For a lighter option, use half-and-half in place of heavy cream.