Smothered Pork Tenderloin
This dish is rich and decadent. Medallions of pork tenderloin are seared, then simmered in a creamy mushroom gravy. You can serve this over mashed potatoes or egg noodles. If you aren’t a fan of pork, you can substitute either chicken breasts or thighs.
Ingredients
- 1 lb pork tenderloin cut into 1” medallions
- salt and pepper to taste
- 1 tbsp olive oil
- 3 tbsp butter
- 8 oz cremini mushrooms sliced
- 4 garlic cloves minced
- 1/2 tbsp dijon mustard
- 1/4 tsp herbs de Provence
- 1/4 cup chicken stock
- 3/4 cup heavy cream
Instructions
- Cut the pork tenderloin into 1” thick medallions. Season with salt and pepper.
- Melt 1 tbsp of butter in a large sauté pan over medium high heat. Add in the olive oil. Place the medallions in the pan in a single layer.
- Sear for 60-90 seconds a side. Remove from the pan.
- Add the rest of the butter to the pan. Sauté the mushrooms for 8 minutes until they are cooked down.
- Stir in the garlic and cook for a minute.
- Pour in the chicken stock. Add in the dijon mustard, herb de Provence. Reduce the heat to medium low and pour in the heavy cream.
- Add the pork tenderloin back in and simmer for 3-5 minutes until the pork is cooked through and the gravy has thickened.
