Pork Tenderloin with Mushroom and Leek
Creamy Pork Tenderloin with Mushroom and Leek
Ingredients
- 1-1.5 lb pork tenderloin - silver skin removed and cut into 1” medallions
- 8 oz baby Bella mushroom - sliced
- 1 leek - white & light green parts only, halved lengthwise and then slice thinly
- 1 ½ tbsp olive oil - divided
- 2 tbsp butter
- 2 cloves garlic - minced
- 1/4 cup dry white wine
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 tbsp soy sauce
- 1/4 tsp mushroom seasoning
- 1/2 tsp red pepper flakes - optional
- 1/2 cup unsalted chicken or beef stock
- 3/4 cup heavy cream
- Salt & black pepper
- Parsley - for garnish
Instructions
Sear the pork:
- Season both sides of the pork medallions with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Once hot, sear the pork for 3 minutes on each side, until nicely browned. Remove from the pan and set aside.
Sauté the aromatics:
- Reduce heat to low-medium and add the remaining olive oil. Stir in the minced garlic and sliced leek, sauté for 1-2 minutes until fragrant and softened.
Cook the mushrooms:
- Add butter and sliced mushrooms to the pan. Saute for about 2 minutes, until the mushrooms start to soften. Pour in the white wine to deglaze the pan.
Build the sauce:
- Stir in Dijon mustard, Worcestershire sauce, soy sauce, mushroom seasoning, a pinch of salt, and red pepper flakes (if using). Mix well to combine.
Simmer:
- Pour in chicken stock and heavy cream. Stir and bring to a gentle simmer. Nestle the seared pork medallions back into the sauce, cover, and simmer on low for 3–4 minutes, or until the pork is cooked through.
Finish and serve:
- Taste and adjust seasoning with more salt and pepper if needed. Garnish with chopped parsley and serve over mashed potatoes or white rice.
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