Skillet Pork Tenderloin in Creamy Mushroom Sauce

Adapted from Diethood

Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Category

Pork is good for you!

John and I love Pork Tenderloin. It is a very lean meat and cooks up quickly. We especially love it with Mushrooms. This recipe does not disappoint. I hope your family loves this as much as mine. Enjoy!!

Ingredients

    For the Tenderloins:

    • 2 10-oz. Circle B Ranch pork tenderloins
    • 1/4 tsp. salt
    • 1/4 tsp. fresh ground black pepper

    For the Mushroom Sauce:

    • 1 Tbsp. butter
    • 8 ounces sliced mushrooms such as cremini or baby portabella
    • 2 cloves garlic, minced
    • 1/2 cup low-sodium chicken broth OR white wine
    • 1/3 cup heavy cream
    • 1 tsp. fresh rosemary
    • 1 tsp. fresh thyme
    • 1 tsp. fresh parsley

    Directions

      For the Tenderloin:

      1. Sprinkle the pork tenderloin with salt and pepper.

      2. Heat oil in a large skillet over medium heat.

      3. Add tenderloin and cook for about 6 to 7 minutes, turning once, or until cooked through.

      4. Remove to a plate and cover to keep warm.

      For the Creamy Mushroom Sauce:

      1. Add butter to the pan and melt.

      2. Stir in mushrooms; cook, stirring frequently until the mushrooms are browned, about 3 minutes.

      3. Add garlic and continue to cook, for 30 seconds, or until fragrant.

      4. Stir in the chicken broth or the wine and cook for 2 minutes, or until the liquid is mostly evaporated.

      5. Stir in the heavy cream and fresh herbs; cook until simmering, about a minute.

      6. Place the tenderloin back into the skillet and cook for one minute more, or until heated through.

      7. Plate the tenderloin and top with the mushroom sauce. Serve.