This Pork Tenderloin in Creamy Mushroom Sauce and Pasta Dinner is perfect for any night of the week. Full of flavor and super easy to prepare!


Pork Tenderloin in Creamy Mushroom Sauce with pasta

Doesn’t this Pork Tenderloin in Creamy Mushroom Sauce with Pasta dinner look scrumptious?

Hubby said that the sauce was a KILLER and to make sure I remember how to recreate this again.

Yes, this is how it all started for me. 

I would cook different recipes without writing anything down and could never recreate my successes. I’ve decided to get more organized and since these recipes are so GOOD, why not share them? Right?

Pork Tenderloin in Creamy Mushroom Sauce with Pasta dinner

BTW, you can use any meat/poultry with this recipe. 

HOW TO MAKE Pork Tenderloin in Creamy Mushroom Sauce 

  • Slice Pork tenderloin into several medallions, about 1-inch thick. 
  • On a large plate or use a zip lock bag (easier to toss out) mix flour, garlic powder, onion powder, paprika and salt/pepper.
  • Dredge Pork medallions in seasoned flour and sear them in light olive oil on Medium-High heat until golden brown. Set aside to a warm place.

extra_lean_pork_publix

  • Reduce heat to medium, add a tablespoon of butter and light olive oil.
  • Add sliced onion and mushrooms to the pan.
  • Sauté until mushrooms are browned and onions caramelized.
  • Add garlic and cook for a minute.

Pork Tenderloin in Creamy Mushroom Sauce preparation

  • Add 2 tablespoons of flour (use leftover flour if you like) or corn starch and mix well.
  • Add Marsala or white wine and chicken broth, ­ scraping up all the bits in the bottom of the pan.
  • Stir in 1/2 cup sour cream (you can also use 1/2 cup Half/Half or Cream Cheese).
  • Return cooked pork to the pan and simmer for 1 – 2 minutes until the sauce thickens into a gravy consistency (it will thicken more as you serve).
  • Adjust salt and pepper, to taste.
  • Cook your favorite pasta according to the directions on a package.
  • Add to the pan and mix with Creamy Mushroom Sauce.

Penne Rigate

  • Garnish with chives, thyme, dill or fresh parsley.
  • Serve and Enjoy!

Notes: This sauce is so delicious that you may want to double it. 

I’ve made this delicious recipe again but used Fresh Buitoni Linguine Refrigerated Pasta which is so tender and cooks in only 2 minutes! 

Fresh Buitoni Linguine Refrigerated Pasta

You can have this Delicious Meal in no time! 

Pork Tenderloin in Creamy Mushroom Sauce and Fresh Pasta


Pork tenderloin in creamy mushroom sauce pasta pin

Pork Tenderloin in Creamy Mushroom Sauce and Pasta dinner

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This Pork Tenderloin in Creamy Mushroom Sauce and Pasta Dinner is perfect for any night of the week. Full of flavor and super easy to prepare!

Ingredients

  • 1 1/2 to 2 pound Pork Tenderloin
  • 1 Cup Flour
  • 1 Tbsp. Garlic powder
  • 1 Tbsp. Onion powder
  • 1 Tbsp. Paprika
  • 2 Tbsp. Butter
  • 2 Tbsp. Olive oil
  • 1 large Onion, sliced
  • 1 pound Portabella Mushrooms (or any type), sliced
  • 2 Garlic cloves, chopped
  • 2 Tbsp. Flour or Corn Starch
  • 1/2 Cup Marsala or White wine
  • 1 Cup Low-Sodium Chicken broth
  • 1/2 cup Sour cream or Half & Half or Cream cheese
  • salt and pepper, to taste
  • fresh chives, thyme, dill or parsley, for garnish

Instructions

  1. Slice Pork tenderloin into several medallions, about 1-inch thick.
  2. On a large plate or use a zip lock bag (easier to toss out) mix flour, garlic powder, onion powder, paprika, and salt/pepper.
  3. Dredge Pork medallions in seasoned flour and sear them in light olive oil on Medium-High heat until golden brown. Set aside to a warm place.
  4. Reduce heat to medium, add a tablespoon of butter and light olive oil.
  5. Add sliced onion and mushrooms to the pan.
  6. Sauté until mushrooms are browned and onions caramelized.
  7. Add garlic and cook for a minute.
  8. Add 2 tablespoons of flour or corn starch and mix well.
  9. Add Marsala or white wine and chicken broth, ­ scraping up all the bits in the bottom of the pan.
  10. Stir in 1/2 cup sour cream (you can also use 1/2 cup Half/Half or Cream Cheese).
  11. Return cooked pork to the pan and simmer for 1 – 2 minutes until the sauce thickens into a gravy consistency (it will thicken more as you serve).
  12. Adjust salt and pepper, to taste.
  13. Cook your favorite pasta according to directions on a package. Add to the pan and mix with creamy mushroom sauce.
  14. Garnish with chives, thyme, dill, or fresh parsley.
  15. Serve and Enjoy!

Notes

This sauce is so delicious that you may want to double it. 

Did you make this recipe?

Please leave a comment on the blog and star rating. Tag me on Instagram or Facebook @craftycookingbyanna or share in on Pinterest! Thank you for your support!

30 Responses to Pork Tenderloin in Creamy Mushroom Sauce
  1. Comment *i made this for dinner tonight. I did not use low sodium chicken broth and found the meal needed a lot of salt. Next time I make this recipe I will salt the flour mixture and add both chicken and beef broth for more depth of flavor.

    • Hi Liz, that’s why I always add “salt/pepper to taste” since it’s impossible to say how much salt or pepper a recipe needs. Our tastebuds are so different. I had replies from too much salt to too little salt, like in your case. Definitely ADJUST TO TASTE! And Enjoy!

  2. How much pasta does this call for? I want to make sure I have the correct sauce to pasta ratio!

    • Hi Sue, I do not specify the amount of pasta since it depends if you use fresh pasta or different shapes of pasta absorb sauce differently. So just cook your favorite pasta. Serve on the plate and scoop as much pork in the mushroom sauce as you like! Enjoy!

  3. Comment I doubled the sauce as I suspected the penne pasta would absorb it. It did. My lesson learned is this. Pour the sauce over the pasta right before serving. Flavor was delicious, just wished the end result was saucier. I will be making again!

  4. Comment *I knew we wanted more sauce than this recipe would give, so I doubled the sauce recipe, and used wide egg noodles instead of penne pasta. Since I doubled the sauce, I also used half sour cream and half half and half. I’m not a big pork loin fan as it is a lean dry meat unless there is gravy or sauce. This turned out very nicely! I bet it would be great with chicken tenderloins.

  5. OH my! This is delicious and a keeper. We ate it all before the picture. It went fast!

  6. I thought the taste was very blah…… would make it again, however would add more seasoning

  7. I tried this and liked it very much, will def make again!

  8. I am NOT a pasta person, I can literally eat anything but pasta., but my oh my this recipe is DELICIOUS!! I will say I changed the half and half for heavy cream (not intentionally, I didn’t realize it was heavy cream until it was too late— but i promise you it didn’t make a difference!).

    Thank you for the recipe!!

    Xo

  9. Comment *I tried your recipe and wanted to make some comments.
    (1) The amount of flour used for dredging was too much. I suggest 1/2 cup of flour
    (2) In the picture the mushrooms look small. I do not think you used portabellas, otherwise it would have been darker. I did use portabellas but shitake or other mushrooms could be substituted.
    (3) The pasta should be a hearty/thick pasta or shape that can hold the sauce.
    (4) I was surprise at how much it made. You might want to indicated that this serves 6-8 people
    Otherwise this was easy to prepare and my family enjoyed it.

    • Thank you so much for your detailed comment! As for the flour, you can use less or use leftover flour to thicken the sauce. These are Baby Portabella mushrooms, but yes, you can use any type of mushrooms. Obviously, this recipe can be adjusted for fewer servings but we love leftovers so I often cook for a couple of days. Glad that your family enjoyed this recipe and you took the time to leave a comment!

  10. I would LOVE to make this but cannot use flour, do you have a suggestion of how to get around it?

  11. what if you dont use wine to cook do i sub it with something else?

  12. We made this tonight (Dallas TX area) and it turned out great. We used cream cheese and basic cooking wine, and it was very rich and tasty. Highly recommended. Next time we will try using Marsala wine and it will probably be even better.

  13. I just discovered your website and quickly found several things that look delicious. Thank you for posting these recipes! I’ve exhausted my culinary ability over the last several months of COVID forcing us to eat home a lot more often.

  14. Made this recipe and it has quickly become a family favourite👍👏👏


[top]

Leave a Reply

Your email address will not be published. Required fields are marked *


Skip to Recipe