Quick 30-Minute Creamy Pork Tenderloin Dinner

This easy creamy mushroom pork tenderloin recipe has tender pork fillet medallions cooked in a deliciously creamy garlic mushroom sauce! And it only takes 30 minutes!

What you’ll need:

• 400g of Puddledub’s SSPCA assured Pork Tenderloin Fillet
• Salt & pepper to taste
• 1 tbsp olive oil
• 3 tbsp butter divided
• Approx. 220g of mushrooms (we used Chestnut mushrooms)
• 3 cloves garlic minced
• 1/2 tsp Dijon mustard
• 1/4 tsp Italian seasoning or Herbs de Provence
• 1/4 cup chicken/beef broth
• 3/4 cup of heavy cream

Instructions:

• Trim any excess fat and the silver skin (the tough part that may cover some of the tenderloin). Then cut it into 1 inch thick medallions. You can also ask our butcher to do this part if purchasing in our shop.
• Season each piece with salt & pepper.
• Add the oil and one tablespoon of the butter to a skillet over medium-high heat. Let the pan warm up.
• Sear the pork for 3 minutes each side then transfer it to a plate.
• Add in the remaining 2 tbsp butter and once it melts, add in the mushrooms and cook for 5-6 minutes. Stir occasionally.
• Stir in the garlic, Dijon mustard, Italian seasoning, and broth. Let it simmer for about a minute.
• Add in the cream and let it simmer for about a minute.
• Add the pork back into the pan and let it cook on a slightly lower heat for another 3-5 minutes. Make sure the pork is cooked through and the sauce has thickened slightly.
• Season with extra salt & pepper as needed and et voila. We served it with boiled rice and sprinkled a little bit of parsley on the top!

You can view all our SSPCA assured pork range here or all our recipes here.