Preheat your oven to 375°F (190°C).
Season the pork tenderloin with salt and pepper.
In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the pork on all sides until golden brown, about 3-4 minutes per side.
Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Remove the pork from the oven and let it rest.
In the same skillet, add butter and melt over medium heat. Add the sliced mushrooms and cook until they are golden brown and have released their moisture, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
Stir in the heavy cream and Dijon mustard, and let the sauce simmer until it thickens slightly, about 5 minutes.
Slice the rested pork tenderloin and serve with the mushroom sauce spooned over the top. Garnish with chopped fresh parsley.
Variations & Tips
For a lighter version, you can substitute the heavy cream with half-and-half or a mixture of milk and Greek yogurt. If you prefer a more robust flavor, consider adding a splash of white wine to the sauce after cooking the mushrooms. For a different twist, try using different types of mushrooms, such as cremini or shiitake, to add depth to the sauce. You can also add a pinch of thyme or rosemary for an aromatic touch. If you’re looking for a gluten-free option, ensure your chicken broth is gluten-free.
ADVERTISEMENT
