Pork Tenderloin in Creamy Mushroom Sauce with Pasta is a comforting dish that brings together juicy slices of pork tenderloin and a rich, creamy mushroom sauce that clings perfectly to tender pasta. The mushrooms add an earthy flavor while the cream sauce gives everything a smooth, silky finish that feels cozy and satisfying.
I love making this dish when I want something that feels special but isn’t too complicated. The pork stays so tender and juicy, and the mushroom sauce has just the right amount of creaminess without being too heavy. I often add a little garlic and fresh herbs to the sauce to give it an extra pop of flavor that always gets compliments at the dinner table.
My favorite way to serve this meal is with a simple green salad on the side or some steamed veggies to balance out all the richness. It’s one of those dinners that everyone loves because it’s warm, filling, and easy to enjoy with family or friends. Whenever I make this, I feel like I’m bringing something a bit fancy to the table without all the fuss, and that always makes me smile.
Key Ingredients & Substitutions
Pork Tenderloin: This cut is lean and tender, perfect for quick cooking. If you can’t find tenderloin, pork loin chops work too but may take a bit longer to cook.
Mushrooms: Cremini mushrooms add good earthiness and texture. You can swap with white button mushrooms or even shiitake for a richer flavor.
Heavy Cream: Cream makes the sauce silky and rich. For a lighter option, try half-and-half or coconut milk, though the taste will change slightly.
Chicken Broth: Adds depth to the sauce. Vegetable broth is a good alternative if you prefer a vegetarian option.
Pasta: Rotini or fusilli hold sauce well with their twists. Penne or farfalle can be used too for similar results.
How Do You Get the Pork Tenderloin Juicy and Not Overcooked?
Pork tenderloin is lean, so cooking it quickly and at the right heat matters. Here’s how I keep it juicy:
- Slice pork into medallions about 1-inch thick for even cooking.
- Season both sides well with salt and pepper.
- Heat oil in the pan until shimmering before adding pork – this helps sear and lock juices.
- Cook medallions 3-4 minutes per side. Avoid moving them too much while searing.
- Remove pork once cooked through to prevent dryness then add back to sauce just to warm.
Following these steps gives tender, juicy pork that pairs perfectly with the creamy mushroom sauce.
Equipment You’ll Need
- Large pot – I use it to cook the pasta until just right, so it’s tender but not mushy.
- Skillet or sauté pan – a wide pan helps me sear the pork and make the sauce all in one place.
- Cooking spoon or spatula – perfect for stirring the mushrooms and sauce without scratching the pan.
- Meat thermometer (optional) – helps me check that the pork is cooked to the right temperature without overdoing it.
Flavor Variations & Add-Ins
- Swap pork for chicken breasts or thighs for a different protein option that cooks quickly and stays moist.
- Add a splash of white wine or sherry to the sauce for extra depth and a slightly tangy flavor.
- Mix in sautéed spinach or fresh herbs like thyme or rosemary for added freshness.
- Sprinkle with grated Gruyère or mozzarella instead of Parmesan for a different cheesy flavor.
Pork Tenderloin in Creamy Mushroom Sauce with Pasta
Ingredients You’ll Need:
For the Pork and Sauce:
- 1 to 1.5 lbs pork tenderloin, sliced into medallions
- Salt and black pepper, to taste
- 2 tbsp olive oil or vegetable oil
- 8 oz cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream
- 1/2 cup chicken broth or stock
- 1 tsp Dijon mustard (optional)
- 1 tsp fresh thyme or 1/2 tsp dried thyme
- Fresh parsley, chopped (for garnish)
For the Pasta:
- 8 oz rotini or fusilli pasta
- 1/4 cup grated Parmesan cheese (optional, for pasta)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20-25 minutes to cook everything, so you’ll have a delicious dinner ready in under 40 minutes. It’s quick enough for a weeknight dinner but feels fancy enough for guests!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the rotini or fusilli pasta and cook according to the package directions until it’s tender but still a little firm (al dente). Drain the pasta and set it aside while you prepare the pork and sauce.
2. Prepare and Sear the Pork:
Pat the pork tenderloin medallions dry and season them well with salt and black pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Add the pork medallions and cook them until they’re golden brown and cooked through, about 3-4 minutes on each side depending on thickness. Once cooked, remove them from the skillet and set aside.
3. Make the Mushroom Sauce:
In the same skillet, add more oil if needed. Sauté the chopped onion until it becomes translucent, about 2 minutes. Add the minced garlic and sliced mushrooms, cooking and stirring occasionally until the mushrooms are nicely browned and most of their moisture has evaporated, about 5-7 minutes.
Pour in the chicken broth to loosen any browned bits stuck to the skillet, which adds great flavor. Reduce heat to medium-low, then stir in the heavy cream, Dijon mustard (if you’re using it), and thyme. Let the sauce simmer gently until it thickens a bit, about 4-5 minutes.
4. Combine and Serve:
Return the pork medallions to the skillet, spooning the creamy mushroom sauce over them so they’re well coated. Let everything warm together for a minute or two.
Arrange the cooked pasta on a serving plate, placing the pork with mushroom sauce in the center. Spoon any extra sauce over the top. Finish with a sprinkle of chopped fresh parsley and optionally, some grated Parmesan cheese.
Serve it up right away and enjoy your creamy, comforting meal!
Can I Use Frozen Pork Tenderloin for This Recipe?
Yes, you can! Just make sure to thaw it completely in the refrigerator overnight before slicing and cooking. This helps the pork cook evenly and stay tender.
What Can I Substitute for Heavy Cream?
If you want a lighter sauce, try using half-and-half or a mixture of milk and a little butter. Coconut milk works too for a dairy-free option, but it will change the flavor slightly.
How Should I Store Leftovers?
Store any leftover pork and sauce in an airtight container in the fridge for up to 3 days. Keep the pasta separate to avoid it getting soggy. Reheat gently on the stove or in the microwave, adding a splash of cream or broth if the sauce has thickened too much.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the pork and mushroom sauce ahead and refrigerate for up to 2 days. Reheat slowly on the stove and toss with freshly cooked pasta when ready to serve for best texture.
