This one-pan baked Pork Tenderloin With Creamy Mushroom Sauce is melt-in-your-mouth tender and packed with flavor. It's an easy and delicious dinner that you'll want to make again and again!
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Friends, this is my all-time favorite pork tenderloin recipe. I've been making it for years, and it never dissapoints!
When you cook pork tenderloin properly (meaning: don't overcook it), it turns out so wonderfully tender and juicy.
Honestly, though? The homemade sauce may just be the star of the show. It's creamy, full of mushrooms, and has a delightful oniony flavor.
Ready in just an hour, this dish is great for a weeknight dinner or a Sunday supper, and it's also impressive enough for special occasions and serving guests!
Ingredients You Need
Note: Ingredient amounts are in the recipe card at the bottom of the post.
- Pork tenderloin - if it has silver skin, make sure to remove it; see steps below
- Note that this is not the same cut as a pork loin, so be sure to get the tenderloin.
- All-purpose flour - creates a crust that helps the meat retain moisture, and it also helps thicken the sauce
- Olive oil (light) - the kind that's meant for sautéing/frying (it has a higher smoke point)
- Butter
- Fresh mushrooms - I use white button mushrooms; cremini mushrooms (aka baby bellas) are also a good choice
- Chicken broth - I use a mixture of water and Better Than Bouillon roasted chicken base (#notsponsored)
- Whole milk - makes the sauce creamy
- Dried minced onions - gives the sauce a great onion flavor
- Salt & pepper
Substitutions & Variations
- Beef broth or mushroom broth could be used instead of chicken broth.
- You can use fresh onions instead of dried minced onions. Use ½ to ¾ cup diced onions and sauté them with the mushrooms.
Special Equipment Needed
- 12-inch oven-safe skillet and lid - both must be oven-safe up to 350°F
- If you don't have an oven-safe lid, you can cover the skillet with aluminum foil.
- Meat thermometer
How to Remove the Silver Skin From a Pork Tenderloin
Silver skin is a thin membrane of silvery-white connective tissue that you'll find on some cuts of meat, including pork tenderloin.
Removing silver skin is highly recommended because, otherwise, it will end up tough and chewy (not a great experience for whoever gets those pieces), and it could cause the meat to curl up during cooking. Here's how to do it!
- Step 1: Pat the pork tenderloin dry with a paper towel.
- Step 2: Insert a knife between the silver skin and the meat at the end of the tenderloin (the sharp edge of the knife should be pointing away from you and towards the center of the meat).
- Step 3: Lift up the end of the silver skin while you slice underneath it and away from you towards the center of the tenderloin to the point where the silver skin ends. Be careful not to cut too far into the meat underneath.
- If the silver skin is too slippery to grab with your bare fingers, try holding it with a paper towel for a better grip.
- Step 4: Repeat this process in sections until all of the silverskin has been removed.
TIP: If you don't feel comfortable removing the silver skin from your pork tenderloin, you can always ask the butcher at the grocery store to do it for you!
How to Make Pork Tenderloin with Creamy Mushroom Sauce
Note: This is just a brief overview of the steps. For the full printable recipe with ingredient amounts and detailed instructions, please go to the recipe card at the bottom of the post.
Season the pork tenderloin with salt and pepper, then coat it with flour.
Brown the pork tenderloin on all sides in olive oil in a large skillet over medium-high heat.
Remove the pork from the skillet. Reduce the heat to medium. Sauté the mushrooms in the butter until they begin to soften.
Add flour. Cook, stirring, for one minute.
Add the chicken broth and milk; whisk until the mixture is smooth. Stir in the dried minced onions.
Bring to a boil, then reduce the heat and simmer, stirring often, until the mixture thickens.
Return the pork to the skillet. Spoon some of the sauce over the top.
Put the lid on the skillet. Bake in a preheated 350°F oven until the internal temperature of the pork is 145°F, about 25 to 30 minutes.
Allow the pork and sauce to rest in the skillet, uncovered, for 10 minutes.
Slice the pork tenderloin, serve with the creamy mushroom sauce, and enjoy!
Recipe Tips
- If you don't have an oven-safe skillet, you can do the following instead:
- Brown the pork and make the mushroom sauce in a skillet on the stove as per the recipe. Then transfer the sauce and the pork tenderloin to a baking dish, spoon some of the sauce over the top of the meat, cover the dish with foil, and bake as directed.
- According to foodsafety.gov, pork tenderloin should be cooked to a minimum internal temperature of 145°F. At this temperature (it will increase a few more degrees as it rests), the meat will be slightly pink in the middle - this is okay - and it will be super tender and juicy.
- You can cook it to a higher internal temperature if that is your preference. Pork tenderloin is a little more forgiving that other cuts. But just remember that, the higher you go, the less tender and more dry it will become.
- I find that, with side dishes, a one-pound pork tenderloin is enough for about 3 servings (although many recipes will say 2, and the package actually says 4). You can easily double this recipe if needed; everything should easily fit in a 12-inch skillet.
Leftover Storage & Reheating
- Store leftovers, once cooled, in an airtight container in the refrigerator for up to 3 to 4 days.
- Because of the milk in the sauce, which can separate and become grainy after being frozen, I don't recommend freezing the leftovers.
- Reheat leftovers (both the sliced pork and the sauce) in a skillet on the stove over low heat until heated through, being careful not to overcook the meat. If needed, add a little broth or water to thin out the sauce.
Serving Suggestions
I almost always serve this dish with mashed potatoes (try my stove-top mashed poatoes or Instant Pot mashed potatoes). They're so good with some of that sauce spooned on top!
And, of course, I always have a vegetable on the side, such as carrots, green beans, broccoli, peas, or brussels sprouts. Or you could do a nice tossed salad with some veggies in it.
Instead of potatoes, you could do buttered egg noodles or rice. I've even served it over toast or bread as an open-faced sandwich.
I hope you try this Pork Tenderloin With Creamy Mushroom Sauce recipe and love it as much as I do. Thanks for visiting today!
More Easy Pork Recipes To Try
Be sure to check out my Pork, Sausage, Ham & Bacon recipes page for even more ideas!
If you make this recipe, I'd love to know how it went. Please leave a star rating and comment below (you can also ask a question there too). Thanks!
📋Recipe
Pork Tenderloin With Creamy Mushroom Sauce
Ingredients
- 1 pound pork tenderloin, silver skin removed (see post for instructions if needed)
- ½ teaspoon salt, or to your preference (I use kosher salt; if using regular table salt, you may want to use a little less)
- ¼ teaspoon black pepper, or to your preference
- 6 tablespoons all-purpose flour, divided
- 2 tablespoons light olive oil, the type meant for sautéing/frying
- 2 tablespoons butter
- 8 ounces fresh mushrooms, chopped into ½-inch pieces (I use white button mushrooms)
- 1½ cups chicken broth or stock, I use water mixed with a roasted chicken base, such as Better Than Bouillon
- ½ cup whole milk
- 2 tablespoons dried minced onions
Special Equipment
- 12-inch oven-safe skillet with lid (both the skillet and lid must be oven-safe to 350°F)
- meat thermometer
Instructions
- Preheat the oven to 350°F.
- Season the pork tenderloin on all sides with the salt and pepper.
- Spread out 4 tablespoons of the flour on a plate. Roll the pork tenderloin in the flour to coat (you may not use all of the flour); tap/shake off any excess.
- Heat the olive oil in a large skillet over medium-high heat. Add the pork tenderloin and cook until it is lightly golden brown on all sides, about 1 to 2 minutes per side. Remove the tenderloin from the pan to a clean plate; set aside.
- Reduce the heat under the skillet to medium and add the butter. Once the butter has melted, add the mushrooms and sauté, stirring often, until they begin to soften, about 2 minutes.
- Sprinkle the remaining 2 tablespoons of flour over the mushrooms; stir to combine. Cook, stirring often, for one minute.
- While whisking, add the broth and milk; whisk until the mixture is smooth.
- Stir in the dried minced onions.
- Increase the heat and bring the mixture to a boil, stirring often, then reduce the heat and simmer, stirring often, until the mixture thickens, about 2 minutes.It will not be super thick at this point; it will be more like a thin gravy, but it will thicken up more in the oven.
- Return the pork tenderloin and any juices to the skillet. Spoon some of the sauce over the top.
- Cover the skillet with the lid. Place the skillet in the oven and bake until the internal temperature is 145°F, about 25 to 30 minutes.
- Remove the skillet from the oven and remove the lid. Allow the meat to rest in the skillet with the sauce for 10 minutes.The temperature of the meat will rise a few more degrees during this time.
- Remove the pork tenderloin from the skillet, put it on a cutting board and slice it.
- Top each serving of pork with some of the creamy mushroom sauce spooned over the top, and enjoy! You can also sprinkle some fresh parsley on top of each serving, if desired.
Notes
- If you have an oven-safe skillet but not an oven-safe lid, you can cover the skillet with aluminum foil.
- If you don't have an oven-safe skillet, you can do the following instead:
- Brown the pork and make the mushroom sauce in a skillet on the stove as per the recipe. Then transfer the sauce and the pork tenderloin to a baking dish, spoon some of the sauce over the top of the meat, cover the dish with foil, and bake as directed.
- Per foodsafety.gov, 145°F is the minimum internal temperature for cooking pork tenderloin. At this temperature, the meat will be slightly pink in the center (this is okay), and the meat will be tender and juicy.
- You can cook it to a higher temperature if you wish, but the meat may be less tender and more dry.
- Safety Tip: Once the skillet and lid are out of the oven, keep an oven mitt on both the handle of the skillet and on the lid (they will stay hot for quite a while!) so that no one accidentally grabs the hot handle or lid with bare hands and gets burned.
- I find that, with side dishes, a one-pound pork tenderloin is enough for about 3 servings (although many recipes will say 2, and the package actually says 4). You can easily double this recipe if needed; everything should easily fit in a 12-inch skillet with deep sides.
- Please refer to the post for additional information, step-by-step photos, substitutions and variations, instructions for storing and reheating leftovers, and serving suggestions.
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