This Pork Tenderloin in Creamy Mushroom Sauce with Pasta is the ultimate comfort dinner that pairs tender pork medallions with a velvety mushroom sauce. With a hint of Marsala or white wine, caramelized onions, and fresh herbs, it’s a dish that’s easy enough for a weeknight yet special enough for entertaining. Serve it over pasta, and you’ll have a crowd-pleasing meal that feels truly indulgent.
Whenever I make this pork tenderloin dinner, the whole family gathers around the table before I can even finish plating! My husband especially loves the rich mushroom sauce, and it’s become one of his top requests for dinner. The kids enjoy twirling their pasta in the creamy sauce, and I love how the dish brings everyone together with its heartwarming flavors. Now, it’s one of our go-to dinners for those cozy family evenings.
Why This Pork Tenderloin in Creamy Mushroom Sauce is a Must-Try
- Tender and Juicy Pork: Pork medallions are coated with seasoned flour and seared to perfection, giving them a golden, flavorful crust that locks in moisture.
- Rich and Creamy Mushroom Sauce: This sauce combines the earthy flavors of mushrooms with a touch of Marsala or white wine and creamy sour cream, creating a sauce that’s irresistibly smooth.
- Family-Friendly Comfort Food: Served over pasta, this dish brings together savory, creamy, and mildly sweet flavors that appeal to all ages.
- Easy, Yet Elegant: It’s easy to prepare but looks and tastes impressive, making it great for weeknight meals or special occasions.
Ingredients
For the Pork Tenderloin and Mushroom Sauce
- 900-1130 g (2-2½ lbs) pork tenderloin
- 60 g (½ cup) all-purpose flour
- 15 g (1 tbsp) garlic powder
- 15 g (1 tbsp) onion powder
- 15 g (1 tbsp) paprika
- Salt and black pepper, to taste
- 30 g (2 tbsp) unsalted butter
- 30 ml (2 tbsp) olive oil
- 1 large onion, sliced
- 450 g (1 lb) portabella mushrooms or other preferred mushrooms, sliced
- 2 garlic cloves, chopped
- 15 g (2 tbsp) flour or cornstarch
- 120 ml (½ cup) Marsala or white wine
- 240 ml (1 cup) low-sodium chicken broth
- 120 ml (½ cup) sour cream, half-and-half, or cream cheese
- Fresh chives, thyme, dill, or parsley for garnish
For the Pasta
- 225 g (8 oz) of your favorite pasta (spaghetti, fettuccine, or penne works well)
Directions
- Prepare the Pork: Slice the pork tenderloin into 1-inch thick medallions. In a shallow bowl or zip-top bag, combine flour, garlic powder, onion powder, paprika, salt, and pepper. Dredge each pork medallion in the seasoned flour mixture until coated.
- Sear the Pork: In a large skillet, heat 1 tablespoon each of olive oil and butter over medium-high heat. Sear the pork medallions for about 3-4 minutes per side, or until golden brown. Remove the pork from the pan and keep warm.
- Cook the Vegetables: Lower the heat to medium, add the remaining olive oil and butter, and then add the sliced onions and mushrooms. Sauté until the mushrooms are browned and the onions are caramelized, about 5-6 minutes. Add the chopped garlic and cook for another minute.
- Make the Sauce: Sprinkle 2 tablespoons of flour or cornstarch over the vegetables, stirring to coat. Pour in the Marsala or white wine and chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer, stirring occasionally, until it thickens slightly.
- Add the Cream: Stir in the sour cream (or half-and-half or cream cheese if preferred), mixing well to create a smooth, creamy sauce. Return the pork medallions to the pan, allowing them to simmer in the sauce for 1-2 minutes until everything is heated through and the sauce reaches a gravy-like consistency. Adjust salt and pepper to taste.
- Prepare the Pasta: While the sauce simmers, cook the pasta according to package directions. Drain the pasta and add it to the pan, tossing to coat with the creamy mushroom sauce.
- Serve: Garnish the dish with fresh herbs like chives, thyme, dill, or parsley. Serve warm and enjoy!
Notes:
- Substitutions: Greek yogurt can replace sour cream for a slightly tangy taste, while half-and-half or cream cheese can provide a different creamy texture.
- Wine Substitute: If you prefer not to use alcohol, additional chicken broth with a splash of balsamic vinegar can mimic the flavor of Marsala wine.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to three days. Reheat gently to keep the sauce creamy.
- Serving Suggestion: This dish pairs well with a light green salad and a glass of white wine for a complete meal.
