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!
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?
WHY YOU SHOULD MAKE PORK TENDERLOIN IN CREAMY MUSHROOM SAUCE
- It’s a simple one-pan dish that is ideal for those busy mid-week dinners. Flavorful and easy to prepare in just 30 minutes. The whole family will enjoy it.
- Pork tenderloin is the most tender cut of pork and economical as well.
- Fancy enough to serve when you have guests over.
- Delicious over pasta, rice, couscous, mashed cauliflower or mashed potatoes,
NOTE: You can use any meat/poultry with this recipe.
This recipe is extremely flexible and you can improvise with the ingredients that you have on hand:
- Substitute wine for chicken stock and 1 teaspoon of white wine vinegar or salad vinegar
- Use Sour cream, Half & Half milk, or Cream cheese
Pork tenderloin is one of my favorite meats to have in the fridge or a freezer. It’s super versatile, naturally tasty, and easy to prepare!
It’s one of the rare (and inexpensive) cuts of meat that does not take a long time to cook through and the meat is always super juicy and one can practically cut the meat with a fork.
The quick and easy mushroom sauce is flavored with Marsala wine, which has such a delicious and distinct flavor and pairs perfectly with mushrooms.
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.
- Reduce heat to medium, and 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.
- 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.
- 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!
You can have this Delicious Meal in no time! Pork Tenderloin in Mushroom Sauce is the ultimate comfort food!
Restaurant-worthy meal that is ready in under 20 minutes!
This Pork Tenderloin in Creamy Mushroom Sauce is perfect for any night of the week.
More Pork recipes you might like:
Pork Schnitzels (Cutlet, Bitki, Bitochki) Dinner
IF YOU LIKE CREAMY SAUCES HERE ARE SOME RECIPES THAT YOU MIGHT LIKE
Pork Tenderloin in Creamy Mushroom Sauce and Pasta dinner
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
- 2 to 2 1/2 pound Pork Tenderloin
- 1/2 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 milk or Cream cheese
- salt and pepper, to taste
- fresh chives, thyme, dill or parsley, for garnish
Instructions
- 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.
- Reduce heat to medium, and add 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.
- Add 2 tablespoons of flour 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 milk or Cream Cheese/Milk mix).
- 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 the package. Add to the pan and mix with creamy mushroom sauce.
- Garnish with chives, thyme, dill, or fresh parsley.
- Serve and Enjoy!
Notes
This sauce is so delicious that you may want to double it.
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Holy heavens lady! This knocked my socks off! I made it just as you wrote it except I used whole wheat pasta because that’s all I had. It was sooooo easy to whip up, even one of my youngest grandsons loved it – that’s worth 5 stars right there! and a wonderful change from your typical roast pork. It will go into our regular rotation. I servedthis along side, roasted asparagus (one of your other comments was spot on there!) and an easy peasant bread.
Thank you so much, Annie, for taking the time to leave such wonderful feedback! I read it with such enjoyment! Glad to hear that even little ones loved this dish!
This was *so* good! A couple of nights ago I made a pork tenderloin with a lot leftover. (I’m solo.) The only adjustment I made to your recipe (because my tenderloin was already cooked and seasoned) was that I added 1/2 tsp of garlic, onion and paprika to the 2 tbsp of flour. But before I added the flour mixture to the veggies, at the last few minutes of sautéing the mushrooms and onions, I tossed in a pound of snipped and halved asparagus to cook crisp tender. Once they were done, I removed them to a bowl to keep warm and resumed with the recipe as written. Once the sauce was done, I added my cooked (sliced) medallions to the sauce to warm (heat off) while a half lb of penne cooked. Once al dente I tossed the pasta in and incorporated it to the meat and sauce. I served the asparagus over top. Oh my goodness! I am very much looking forward to my leftovers and making this recipe part of my rotation. Subscribed! Thank you!!!
Nicole, I enjoyed so much reading your very detailed feedback! I can almost taste it! So happy that you liked this recipe! Good job adjusting it to fit your needs! Thank you so subscribing!
Absolutely delicious! Quick to make and so good. I used chicken broth instead of wine. I used the leftover flour from dredging the pork to thicken the sauce, which added flavor. I doubled the sauce but will triple it next time. Will be in my regular rotation going forward.
Wonderful, Jane! Thank you so much for your detailed feedback!
Comment *Pasta is not on the ingredients list!!
Josh, you can serve it with pasta, but you don’t have to. The recipe is for the pork tenderloin.
The printout is so light I cannot read it. I know it is NOT my printer because I print out many recipes. Help! it sounds sooo
delicious, but tried twice and cannot get the printing dark enough.
Hi Arlene! I wish I could help you. I just printed out the recipe, and the ink is dark and easy to read, just like so many that I print as well. Maybe try printing without color and see if it’s better for you.
First of all, this is delicious! Definitely double the sauce, if not triple. Cut the recipe in half (just me now) and have mucho leftovers to share. Used pork loin roast, which wasn’t completely thawed so sliced thinner and still had to bake some. Ended up pretty tender though. Unless you have help in the kitchen, would say total time to make it was more like an hour. But I don’t but pre-sliced mushrooms or onions. Will definite making this again!! 5 stars!!
Oh WOW, Susan! Thank you so much for such a detailed and wonderful comment! Appreciate it!
I wonder if there’s a way to make this in the crock pot even if a little prep needs to be done before putting it in. If anyone has any input please share. Thank you
I just made this tonight, and it was a hit! Easy to do and so delicious! I will definitely make this again.
Wonderful to read this, Kathy! So happy that you have enjoyed this recipe!
How much olive oil and butter do you use? In the ingredients it list two tablespoons butter and two tablespoons olive oil, but in the directions it says light olive oil for frying and then add one tablespoon of butter.
Hi Kathy, I divide the butter and olive oil, some for sauteing pork and some for the mushrooms. I’ve updated the directions to “Reduce heat to medium, and add butter and light olive oil.” Hope this helps.
Can you tell me how to make this in an instant pot? Thanks.
Kathleen, I haven’t made this recipe in Instant Pot yet. I will add the instructions when I do.
I have dry marsala, do you use sweet or dry? I don’t cook with it enough to know. Thanks, Susie *
I use Marsala cooking wine that you can find at most supermarkets, but you can use your favorite wine in this recipe as well.
Comment *I have an allergy to mammal meat and wonder if anyone has tried this with a turkey loin? Thanks!
Julie, honestly you can use any meat in this recipe, chicken or turkey is fine.
Absolutely delicious!
Thank you so much, Sharon!
Thank you for this recipe. I was on the look out for a new dish to try. Pork tenderloin is such a good cut and I am glad to have another way to use it. For this test run I used Marsala and cream cheese from the suggested options. I know one of the comments mentioned that they used white wine and it was a very strong taste to them, I found I was sad I couldn’t even taste the Marsala. I’ve decided to make a Marsala reduction next time I make this or perhaps just use extra Marsala!
So glad you liked this recipe, Heather! Appreciate your detailed response. This recipe is completely adjustable and you can definitely add more wine or omit it completely.
Can this be frozen?
Jill, Yes, you can freeze cooked pork. Cooked pork can be frozen for around 3 months. If you’re planning to use your cooked pork within a few days, you can wrap and refrigerate them in portion sizes and take them out whenever you’re ready to enjoy them.
I used the white wine and it seemed overpowering for me…but I don’t drink wine either, so maybe that’s why. Also I added salt and pepper, but it was still very bland to me. I would have had to add a significant amount of salt for more flavor, which I did not want to do. I doubled the sauce as others said, seemed way to much for me. I didn’t put all the meat in as it would be too much for our family. I will freeze the rest of what I seared. The meat by itself was very good. We were just not a fan of the gravy. But that’s why there are so many recipes. We each have different tastes:-) I’m glad many enjoyed the recipe. Thanks for sharing though.
Hi Angela, thank you for your detailed explanation! As you can tell this recipe is super popular and so many have made it and loved it. But, I agree that we all have our own individual tastes. The beauty of cooking is that you can adjust the recipe to your particular taste. Maybe next time you can play and adjust this recipe so it will be perfect for your family!
Where does it tell you how much of the spices to use?
Thanks.
Kim, when you click on the “JUMP TO RECIPE” button you will be able to see the ingredients list.
When you make this recipe do you use Marsala or white wine? They have such totally different tastes so I wouldn’t know which one to choose for the first time making this recipe.
Use whatever you have on hand, Cindy. I prefer Marsala wine for the taste.
I made it tonight and it was amazing! Love love love it!
So happy to read this, Susan! Appreciate your feedback!
I’m a huge fan of Sherry and use it for cooking in place of Marsala.
Sue, use your favorite wine!
Made this gluten and dairy free. Very yummy! I used gluten free flour (Namaste), noodles, and Kite Hill dairy free cream cheese. I have this added to my favorites. I will make this again! Thank you for the recipe. 🙂
That is wonderful, Dana! So glad that even with a few adjustments the recipe has worked for you! Appreciate your feedback and this info will be helpful for others that are looking into adjusting this recipe. Thank you!
Delicious. I used 2 boneless chops that I cut in half to make 4 medallions. I only used 1/4 c flour for the dredging but used the amount of spices called for in the recipe. I doubled the sauce and used plain greek yogurt for the cream addition. I served with rigatoni and added a squeeze of lemon at the end. It was perfect. Will make again for sure!
That is wonderful, Lisa! So glad you liked this recipe! Happy Holidays!
Comment I prepared this recipe Friday night and it is delicious . As many have mentioned, 1 cup of flour is way to much! 1/4 c. Is adequate but use the same amount of spices, use leftover flour to prepare the sauce (but measure) and definitely double the sauce! Can’t wait to fix it again when our kids visit for Thanksgiving. Thanks for sharing this great recipe❤️❤️❤️
So glad you liked this recipe, Connie! Appreciate your comment and suggestions!
Wednesday is pstat night in my family’s home. Planning this dish…I will let you know the verdict. Looks great. Thanks for sharing. Happy Autumn.
That is wonderful, John! Let me know how it turns out. Happy Autumn!
Anna,
The verdict is in: My oldest son asked for thirds. Pasta night was a success Thanks for sharing a great recipe. -John
Thank you so much John for your feedback! Love it! You put a smile on my face!
This recipe is amazing! It was fun to make because I knew the ingredients went so well together and the smells were so wonderful, I couldn’t wait to eat it! My husband said” it’s a keeper!”
You made me look like a skilled chef!
Oh WOW! I just love your feedback, Sharon! So glad that you both liked this recipe! Thank you so much!
Funny story Anna! I found this recipe yesterday while I was looking for a special meal to cook for my husband. I thought this looked delicious so I went to the comments before I bought the ingredients to make it and I saw my own comment that I left the first time I made it!!! Your recipe lured me in twice! And it was just as delicious as the first time!!
My husband says it’s still a keeper!!
Thank you again!
AMAZING, Sharon! It is Funny! We all forget, but I’m so happy that you found this recipe twice! Your hubby has great taste! I’m sure he appreciated your special meal for him!
Comment *How many servings are in this recipe. I want to cut it down, since it’s just me. I read all the comments, so I’ll definitely double the sauce!!!
Nikki, unfortunately, I don’t have this information.
I would say there’s 6 servings in this recipe if you’re using a 2 pound pork loin and each serving is 6 oz of pork. Pasta normal serving size is 2oz. I’m betting this recipe would freeze very well too!
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!
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!
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!
Thank you for your feedback, Kim! So glad you enjoyed this recipe.
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.
So glad you liked this recipe, Candace! Yes, you can use this sauce with different meat. Enjoy!
OH my! This is delicious and a keeper. We ate it all before the picture. It went fast!
So glad you liked this recipe, Linda!
I thought the taste was very blah…… would make it again, however would add more seasoning
Thank you for trying this recipe, Betty! Definitely adjust this recipe to your particular taste!
You stated you’d add more seasoning. Suggestions?
You can use your favorite seasoning. I like to use Garlic powder, paprika, dill weed…
I tried this and liked it very much, will def make again!
So glad you liked this recipe, Ed!
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
You have made my day with your feedback, Jerica! Thank you! I’m so glad you enjoined this recipe with unintentional adjustments, lol
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!
I would LOVE to make this but cannot use flour, do you have a suggestion of how to get around it?
Hi Meredith, I have found a website that gives you alternative thickening agents for Cooking and Baking. Hope this helps.
https://www.livestrong.com/article/545642-healthy-alternatives-to-flour-as-a-thickening-agent/
what if you dont use wine to cook do i sub it with something else?
Chelsea, you can omit wine in recipes or sub with lemon juice, salad or rice vinegar.
You can also use chicken broth in place of white wine in recipes🙂Comment *
Rachel, the alcohol in wine doesn’t add flavor to dishes so much as it makes other ingredients taste better. I always add it, but you can substitute if you like!
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.
That’s just awesome Lawrence! I’m so glad you enjoyed this recipe!
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.
So glad that you find these recipes useful! That’s why I’ve decided to have a blog in the first place to share quick and easy recipes that my family enjoys!
Made this recipe and it has quickly become a family favourite👍👏👏
So glad you liked this recipe, Colette! Thank you for your feedback!