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Pork Tenderloin with Mushroom Sauce

This easy creamy pork tenderloin with mushroom sauce has perfectly cooked pork tenderloin, earthy mushrooms in a silky mushroom gravy.

Fare Thee Well sliced pork tenderloin with mushroom gravy over polenta on a plate with a knife and fork

I feel like pork has gotten a bad rap among millennials and for no good reason! Maybe it's because our parents cooked the hell out of it (mine included) and we were stuck eating a mouthful of leathery pork.

Despite what most baby boomers will tell you, pork should be cooked to an internal temp of 145F. Let it rest for a few minutes before slicing/serving and you will have juicy, tender pork every time!

I love cooking with pork tenderloin, because it is the leanest cut of pork you can buy it, cooks up pretty darn quick! No need to cook it for long periods to render that fat.

My favourite way to serve this dish is over a basic polenta, but if you're not up for the time commitment of polenta this recipe just as delish served over mashed potatoes or egg noodles.

If you're looking for a fresh side dish to brighten up this rich plate, My Favourite Green Salad is it!

Pork Tenderloin with Mushroom Sauce

Serves 2

What you'll need:

2 tbsp grapeseed or avocado oil, divided (or other high smoke point oil)

1 lb. pork tenderloin

Salt & pepper, to taste

200g white mushrooms, sliced

1 small onion, minced

2 garlic cloves, minced

1/2 cup white wine

1 cup beef or chicken stock

1/2 tsp dried rosemary

1 tsp dijon mustard

1 tsp liquid maggi seasoning or Worcestershire sauce

1 tbsp butter, room temperature or melted

1 tbsp all purpose flour

Chives or parsley for garnish, optional


Preheat the oven to 400F

Add 1 tbsp grapeseed or avocado oil in a large cast iron or heavy bottom skillet over high heat. Season the pork tenderloin all over with salt and pepper. Sear the tenderloin in the hot skillet for 2 minutes on each side. Meanwhile line a baking tray large enough for the tenderloin, with parchment paper. Once seared transfer the tenderloin to the prepared baking sheet and roast in the oven for 10-12 minutes or until a thermometer inserted into the centre reads 145F . Remove the tenderloin from the oven and allow to rest for 5 minutes before slicing.

Meanwhile, add remaining 1 tbsp grapeseed oil to the skillet and reduce the heat to medium. Add 200g of sliced mushrooms to the skillet. Cook until the water has released from the mushrooms and they are beginning to caramelize. Add the 1 minced onion and 2 cloves cloves of minced garlic to the pan and cook for 3 minutes. Deglaze the pan with 1/2 cup white wine. Reduce the wine for 1 minute then add 1 cup of beef stock to the pan along with 1/2 tsp dried rosemary, 1 tsp dijon mustard & 1 tsp liquid maggi or Worcestershire. Bring to a simmer. Whisk together 1 tbsp room temperature or melted butter with 1 tbsp of all purpose flour. Whisk butter/flour mixture into the mushroom sauce. Cook for 2 minutes or until it coats the back of a spoon, whisking constantly. Taste & adjust seasoning.

To serve: Divide polenta, mashed potatoes or egg noodles among plates, spoon mushroom sauce on top, arrange sliced pork tenderloin on top of the sauce, garnish with chopped chives or parsley if desired.

Happy eating, my friends!

Chef Jill's Signature



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