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Pork Tenderloin in Creamy Mushroom Sauce with Pasta

Pork tenderloin pasta in a creamy mushroom sauce with golden seared medallions and pappardelle-style ribbons. The pan sauce simmers until thick, then melts parmesan through for a silky finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Pork and seasoning
  • 1 lb pork tenderloin
  • Salt and pepper to taste
Sauté base and aromatics
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 12 oz cremini mushrooms
  • 4 garlic
  • 1 tsp fresh thyme
Creamy mushroom sauce
  • 0.5 cup dry white wine
  • 1.5 cups heavy cream
  • 1 cup chicken broth
  • 0.5 cup parmesan, grated
Pasta and garnish
  • 12 oz pappardelle or fettuccine, cooked
  • Fresh parsley for garnish

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Sear the pork
  1. Season pork medallions with salt and pepper and sear in olive oil over high heat for 2 minutes per side until golden; transfer to a plate and set aside.
  2. Keep the browned bits in the pan for flavor and continue with the mushrooms without rinsing.
Cook mushrooms and build the sauce
  1. Melt butter in the same pan, then cook sliced cremini mushrooms until golden, stirring occasionally.
  2. Add minced garlic and fresh thyme and cook for 30 seconds, just until fragrant with no browning.
  3. Pour in dry white wine to deglaze, then simmer for 2 minutes to reduce slightly.
  4. Stir in heavy cream and chicken broth, then simmer for 5–6 minutes until the sauce thickens and coats the back of a spoon.
  5. Lower heat and stir in grated parmesan until smooth and melted throughout, creating a creamy, glossy sauce.
Finish and serve
  1. Return the pork medallions to the pan and gently simmer for 3 minutes until heated through.
  2. Toss the hot pork and mushroom sauce with the cooked pappardelle or fettuccine until the pasta is evenly coated, then serve immediately.
  3. Garnish with fresh parsley for a fresh, bright finish.

Notes

For the richest sauce, keep the heat at a steady simmer during the thickening step and grate parmesan finely so it melts smoothly. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with a splash of broth or cream. Freezing is not recommended because the cream sauce can split when thawed. If you need a dairy-light option, swap heavy cream for half-and-half and use part-skim parmesan.