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pork tenderloin with creamy mushroom sauce on a plate with a serving fork, half of the tenderloin is sliced and the other half is left whole.
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Pork Tenderloin With Creamy Mushroom Sauce

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!
Prep Time10 minutes
Cook Time40 minutes
Resting Time10 minutes
Total Time1 hour
Servings: 3
Estimated Calories: 422
Author: Michelle

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.

Recipe 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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