Pork Tenderloin with Cream and Mushrooms: A Creamy, Savory Delight

Season both sides of the pork medallions with salt and pepper.
Step 2: Sear the Pork
In a large skillet over medium-high heat, add the olive oil and 1 tablespoon of butter.
Once the butter has melted, add the pork medallions in a single layer. Sear for about 3 minutes on each side, or until golden brown and just cooked through.
Remove the pork from the skillet and set aside, covering with foil to keep warm.
Step 3: Cook the Mushrooms and Aromatics
In the same skillet, add the remaining tablespoon of butter.
Add the sliced mushrooms and cook for 5–7 minutes, until they release their liquid and start to brown.
Add the minced garlic and chopped shallot, cooking for another 2–3 minutes until fragrant.
Step 4: Deglaze the Pan
If using, pour the white wine into the skillet, stirring and scraping up any brown bits from the bottom of the pan.
Allow the wine to reduce for about 2 minutes.
Step 5: Make the Creamy Sauce
Reduce the heat to medium-low.
Stir in the heavy cream, Dijon mustard, and thyme. Allow the sauce to simmer gently for 3–5 minutes, thickening slightly.
Taste the sauce and adjust seasoning with salt and pepper if needed.
Step 6: Combine Pork and Sauce
Return the pork medallions to the skillet, nestling them in the creamy mushroom sauce.
Simmer for 2–3 minutes, allowing the flavors to meld and the pork to warm through.
Step 7: Garnish and Serve
Sprinkle with fresh parsley before serving.
Serve hot over mashed potatoes, rice, or your favorite side.
Serving and Storage Tips