Pan‑Searing Pork Tenderloin with Mushroom‑Mustard Cream Sauce

Ingredients

• 550 g Pork tenderloin (Trimmed, cut into 2‑3 med‑sized pieces; pat dry before seasoning)
• to taste pinch Salt (Kosher or sea salt)
• to taste pinch Black pepper (Freshly ground)
• 1 tbsp Vegetable oil (High‑smoke‑point oil for searing)
• 1 piece Small onion (Peeled and diced)
• 1 clove Garlic clove (Minced)
• 200 g Mushrooms (button or cremini) (Cleaned and sliced)
• 100 ml Dry white wine (Such as Sauvignon Blanc or Pinot Grigio)
• 2 tsp Coarse mustard (Dijon or whole‑grain) (Adds tangy depth)
• 150 ml Heavy cream or crème fraîche (For a silky sauce; can use half‑and‑half in a pinch)
• 3 sprigs Fresh thyme (Leaves stripped; reserve stems for garnish)

Instructions

1. Season the pork

   Pat the pork tenderloin pieces dry, then season both sides generously with salt and black pepper.

   Time: PT2M

2. Sear the pork

   Heat the skillet over medium‑high heat, add the oil, and when shimmering, place the pork pieces in the pan. Sear 2‑3 minutes per side until a deep golden crust forms.

   Time: PT5M

   Temperature: medium‑high heat

3. Rest the pork

   Transfer the seared pork to a plate and set aside while you build the sauce.

   Time: PT1M

4. Sauté onion and garlic

   In the same skillet, add the diced onion and minced garlic. Cook, stirring, until the onion becomes translucent, about 2‑3 minutes.

   Time: PT3M

   Temperature: medium heat

5. Cook the mushrooms

   Add the sliced mushrooms to the pan. Fry, stirring occasionally, until they release their moisture and turn golden, about 4 minutes.

   Time: PT4M

   Temperature: medium heat

6. Deglaze with white wine

   Pour the white wine into the pan, increase heat to medium‑high, and bring to a brief boil, scraping the pan to dissolve the fond. Let the wine reduce by half, roughly 2 minutes.

   Time: PT2M

   Temperature: medium‑high heat

7. Add mustard and cream

   Stir in the coarse mustard, then pour in the heavy cream (or crème fraîche). Reduce heat to medium and whisk until the sauce is smooth. Season with additional salt and pepper to taste.

   Time: PT2M

   Temperature: medium heat

8. Simmer the pork in sauce

   Return the pork pieces to the skillet, nestle them into the sauce, and sprinkle fresh thyme leaves over the top. Cover the pan and let simmer gently for 8 minutes, until the pork is cooked through and tender.

   Time: PT8M

   Temperature: medium heat

9. Finish and serve

   Remove the lid, give the sauce a final stir, and let the dish rest 2 minutes. Slice the pork if desired, garnish with remaining thyme stems, and serve directly from the pan or transfer to a serving board.

   Time: PT2M

Nutrition Facts

Calories

376

Protein

32 g

Carbohydrates

10 g

Fat

23 g

Fiber

2 g