Elevate your dinner experience with this exquisite dish of succulent pork tenderloin bathed in a velvety mushroom sauce, served alongside perfectly cooked pasta. Bursting with flavor and elegance, this recipe promises to delight your taste buds and impress your guests. Whether you’re hosting a dinner party or simply craving a restaurant-worthy meal at home, this Pork Tenderloin in Creamy Mushroom Sauce and Pasta is sure to become a favorite in your culinary repertoire.
In our household, weeknights are often a whirlwind of activity, but amidst the chaos, there’s always time for a memorable meal. This recipe for Pork Tenderloin in Creamy Mushroom Sauce and Pasta has become a staple on our dinner table, loved by both family and friends alike. I still remember the first time I prepared it—a special occasion to celebrate my husband’s promotion at work. As the aroma of garlic and mushrooms filled the kitchen, anticipation mounted, and when I finally plated the tender pork medallions smothered in creamy sauce alongside al dente pasta, it was met with rave reviews from everyone at the table. Since then, it has become our go-to recipe for gatherings big and small, a dish that never fails to impress and leaves us all longing for seconds.
Why This Recipe Is a Must-Try: Indulge in Gourmet Comfort:
With its tender pork medallions coated in a luscious mushroom sauce, this dish strikes the perfect balance between elegance and comfort, making it ideal for both casual dinners and special occasions. Versatile and Customizable: Whether you opt for Marsala or white wine, sour cream or cream cheese, this recipe offers flexibility to tailor the flavors to your preferences, ensuring a personalized dining experience every time. Perfect Harmony of Flavors: From the earthy richness of the mushrooms to the subtle sweetness of the wine-infused sauce, every element of this dish harmonizes beautifully, creating a symphony of flavors that will leave you craving more.
Ingredients (for 4 servings):
- 900 grams to 1.1 kg (2 to 2 1/2 pounds) Pork Tenderloin
- 60 grams (1/2 cup) Flour
- 15 grams (1 tablespoon) Garlic powder
- 15 grams (1 tablespoon) Onion powder
- 15 grams (1 tablespoon) Paprika
- 30 grams (2 tablespoons) Butter
- 30 ml (2 tablespoons) Olive oil
- 1 large Onion, sliced
- 450 grams (1 pound) Portabella Mushrooms (or any type), sliced
- 2 Garlic cloves, chopped
- 30 grams (2 tablespoons) Flour or Corn Starch
- 120 ml (1/2 cup) Marsala or White wine
- 240 ml (1 cup) Low-Sodium Chicken broth
- 120 ml (1/2 cup) Sour cream or Half & Half milk or Cream cheese
- Salt and pepper, to taste
- Fresh chives, thyme, dill or parsley, for garnish
Directions:
- Slice the pork tenderloin into several medallions, approximately 1-inch thick.
- On a large plate or in a zip lock bag, combine flour, garlic powder, onion powder, paprika, salt, and pepper.
- Dredge the pork medallions in the seasoned flour mixture, ensuring they are evenly coated.
- In a large skillet, heat olive oil over medium-high heat. Sear the pork medallions until golden brown on both sides. Transfer to a warm plate and set aside.
- Reduce the heat to medium and add butter to the skillet. Add sliced onions and mushrooms, sautéing until the mushrooms are browned and the onions are caramelized.
- Add chopped garlic to the skillet and cook for one minute.
- Sprinkle flour or corn starch over the mushroom mixture and stir well to combine.
- Pour in Marsala or white wine and chicken broth, scraping up any browned bits from the bottom of the pan.
- Stir in sour cream (or your preferred dairy option) until incorporated.
- Return the cooked pork to the skillet and simmer for 1-2 minutes, allowing the sauce to thicken to a gravy consistency.
- Season with salt and pepper to taste.
- Meanwhile, cook your favorite pasta according to the package instructions. Drain and add to the skillet, tossing to coat the pasta with the creamy mushroom sauce.
- Garnish with fresh herbs such as chives, thyme, dill, or parsley.
- Serve immediately and enjoy the luxurious flavors of this Pork Tenderloin in Creamy Mushroom Sauce and Pasta.
Notes:
- Feel free to adjust the type and amount of wine or dairy used in the recipe to suit your taste preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
