Dinner · One pan · Fall

Pork Tenderloin with Mushroom Sauce

Name: Pork Tenderloin with Mushroom Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 600 g pork tenderloin, trimmed of silverskin; 1 tbsp olive oil; 2 tbsp unsalted butter; 2 banana shallots, thinly sliced; 250 g cremini mushrooms, sliced; 1 garlic clove, crushed; 1 tbsp all-purpose flour; 100 ml Madeira or dry sherry; 400 ml lower-sodium chicken stock; 4 fresh thyme sprigs, leaves stripped from the stems; 1 ½ tsp wholegrain mustard; 100 ml 35% whipping cream; ¼ tsp fine salt, plus more to taste; ¼ tsp ground black pepper

Pork medallions finish in a mushroom sauce with shallots, thyme and wholegrain mustard. A little cream brings the skillet together for a cool-weather dinner.

Recipe by Tasty Recipes

Published 2026-09-14

1 hr4 servings

Timing breakdown · 8 timed stages

Allow about 1 hour: 15 minutes preparation, roughly 40 minutes cooking and 5 minutes resting. Working in extra batches or using thicker medallions takes longer. Check the internal temperature rather than relying on time alone.

Preparation: 15 min
Cooking: 40 min

Cooking Step 2: 2 to 3 minutes
Cooking Step 3: 10 minutes
Preparation / waiting Step 3: 1 minute
Preparation / waiting Step 3: 2 minutes
Preparation / waiting Step 4: 2 minutes
Cooking Step 5: 7 to 10 minutes
Cooking Step 5: 1 to 2 minutes
Resting / cooling Step 6: 5 minutes

Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.

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Browned pork tenderloin medallions covered with creamy sliced mushroom sauce and small thyme leaves on a cream plate

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How to make Pork Tenderloin with Mushroom Sauce

01
Prepare the vegetables and measure the sauce ingredients. On a separate board, cut the trimmed tenderloin across into 1-inch (2.5 cm) medallions. Pat dry with paper towel and season with the measured salt and pepper.
02
Heat the oil over medium-high heat. Brown the pork for 2 to 3 minutes on each cut face, leaving space between pieces. Use batches if needed. Move to a plate; the centres still need further cooking.
03
Lower to medium heat. Add butter, shallots and mushrooms and cook for about 10 minutes, stirring. Add garlic for 1 minute, then stir in flour for 2 minutes.
04
Pour in the Madeira or sherry and let it bubble for 2 minutes. Stir in the stock a little at a time, smoothing out lumps, then add thyme leaves and mustard.
05
Return the pork and its collected juices. Simmer uncovered, turning once, until a clean digital thermometer reads 71°C (160°F) at the centre of every piece, about 7 to 10 minutes or longer as needed. Stir in the cream and bring back to a gentle simmer for 1 to 2 minutes.
06
Remove from the heat and rest for 5 minutes. Taste the sauce before adding more salt. Divide the pork and sauce between four clean plates. Serve any mashed potatoes or vegetables separately; they are not included in this recipe’s timing or ingredients.

Recipe questions

Can I use pork loin instead of tenderloin?

Use pork tenderloin for these directions. Pork loin is a larger cut and will not produce the same small medallions or follow the same cooking time. Slice the tenderloin evenly so the pieces finish at similar times.

Why leave space between the medallions?

Crowding traps moisture around the meat. Work in batches when the pieces would touch, then bring them together for the sauce stage. Lower the heat if the browned residue starts turning black.

How do I know the pork is ready?

Check each medallion separately with a clean digital thermometer inserted into its thickest centre. Health Canada recommends 71°C (160°F) for pork cuts. The short rest comes after reaching that temperature and does not replace the check.

What should I serve with it?

Try our roasted cabbage steaks or maple thyme roasted carrots alongside the pork. Mashed potatoes are another option for the sauce. Prepare those sides separately and allow their own cooking time.

How should I store and reheat leftovers?

Refrigerate promptly in shallow containers within 2 hours, at 4°C (40°F) or colder, and use within 2 to 3 days. Reheat only the portion needed to 74°C (165°F), stirring the sauce and bringing it to a full boil. Discard any reheated portion left uneaten.

What is in the sauce?

This version contains milk, wheat and mustard, and uses Madeira or dry sherry. Check the stock and other ingredient labels for your needs. It is not an alcohol-free recipe.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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Adapted from Esther Clark at Good Food, using 35% whipping cream, measured seasoning, a full preparation and resting allowance, and Health Canada’s pork cooking temperature.

Adapted from Esther Clark at Good Food.

Additional guidance: Sobeys: cutting tenderloin medallions and checking doneness · Health Canada: safe internal cooking temperatures · Health Canada: cooling, storing and reheating leftovers