If you’re craving something that tastes both indulgent and sophisticated but comes together with simple ingredients, this Creamy Balsamic Pork Tenderloin Recipe is absolutely your new go-to. Tender pork medallions bathed in a luscious, velvety balsamic cream sauce studded with earthy mushrooms create a dish that feels fancy enough for a dinner party yet cozy enough for a weeknight meal. The perfect balance of tangy, savory, and creamy makes every bite a delight, promising a flavor experience that’s as satisfying as it is straightforward to prepare.
Ingredients You’ll Need
The magic of this recipe lies in its thoughtfully chosen ingredients—each one plays a key role in building flavor, adding texture, or giving the dish that gorgeous look. You’ll find that these essentials come together seamlessly to elevate the simple pork tenderloin into something truly special.
- 1 pound pork tenderloin: The star protein, tender and perfect for quick cooking into juicy medallions.
- Salt & pepper: Basic but critical for seasoning and brining out the pork’s natural flavors.
- 1/4 teaspoon garlic powder: Adds subtle aromatic depth without overpowering the dish.
- Flour (for dredging): Helps create a beautiful crust on the pork and thickens the sauce.
- 2 tablespoons butter (divided): Gives richness and helps develop a luscious sauce.
- 1 tablespoon olive oil: Balances the butter’s flavor and prevents sticking while cooking.
- 12 ounces portobello mushrooms (sliced): Their meaty texture and earthy taste enrich the sauce perfectly.
- 1/2 cup chicken broth: Adds moisture and a savory base to the creamy balsamic sauce.
- 2 tablespoons balsamic vinegar: Gives a lovely tangy sweetness that brightens the cream sauce.
- 1/4 teaspoon Italian seasoning: A fragrant herb blend elevates the flavor profile without complexity.
- 1 cup heavy/whipping cream: The star of creaminess that makes the sauce luxuriously smooth and silky.
How to Make Creamy Balsamic Pork Tenderloin Recipe
Step 1: Prepare and Season the Pork Medallions
Start by cutting your pork tenderloin into 1-inch medallions. This ensures quick, even cooking and prevents dryness. Generously sprinkle both sides with salt, pepper, and garlic powder to build a well-rounded seasoning base. Then, lightly dredge each piece in flour. This creates a subtle crust once seared and also acts as a thickening agent for the sauce later on.
Step 2: Sear the Pork to Perfection
Heat 1 tablespoon of butter and the olive oil in a skillet over medium-high heat. Once the pan is shimmering hot, add the pork medallions. Searing them for 3 to 4 minutes per side locks in the juices and develops those irresistible golden-brown edges. When done, transfer the pork to a plate to rest—this step prevents overcooking and keeps the medallions tender.
Step 3: Sauté the Mushrooms
Add the remaining tablespoon of butter to the skillet, then toss in the sliced portobello mushrooms. Sauté for about 5 minutes, stirring frequently so they cook evenly, soften nicely, and release their natural earthiness. These mushrooms add both texture and depth to your creamy balsamic sauce.
Step 4: Build the Balsamic Sauce Base
Pour in the chicken broth, balsamic vinegar, and sprinkle the Italian seasoning over the mushrooms. Let this mixture bubble gently for 2 minutes, allowing the flavors to meld and the vinegar’s tang to mellow slightly, setting the stage for the rich cream to come.
Step 5: Finish with Cream and Simmer
Stir in the heavy cream and carefully nestle the pork medallions back into the skillet. Lower the heat to medium and let everything simmer together for about 5 minutes. The sauce will thicken beautifully and coat the pork, ensuring each bite is velvety and bursting with flavor. Taste and adjust seasoning with extra salt or pepper if needed.
How to Serve Creamy Balsamic Pork Tenderloin Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme really brightens this dish, adding a pop of color and a fresh herbal note that complements the creamy richness. For a little texture contrast, some toasted pine nuts or sliced green onions can work wonders.
Side Dishes
This pork pairs heavenly with creamy mashed potatoes or buttery polenta that soak up all that luscious sauce. Roasted asparagus or green beans add a crisp, fresh element, balancing the richness. For something more vibrant, a simple arugula salad with lemon vinaigrette provides a refreshing bite alongside the creamy balsamic pork tenderloin recipe.
Creative Ways to Present
For a more elegant presentation, serve the pork medallions arranged in a circular pattern with mushrooms artistically placed on top, drizzled generously with sauce. You could also spoon the sauce carefully over a bed of wild rice or quinoa to create a textured, colorful plate that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Leftover creamy balsamic pork tenderloin gently stored in an airtight container in the refrigerator will remain delicious for up to 3 days. Make sure to keep the sauce and pork together to keep the meat moist and flavorful.
Freezing
This dish freezes well if you want to prepare ahead. Place cooled pork medallions and sauce in a freezer-safe container or bag, removing as much air as possible. It will hold well for up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftovers slowly on medium-low heat in a skillet or saucepan to avoid overcooking the pork. Adding a splash of chicken broth or cream can help restore the sauce to that perfect creamy consistency.
FAQs
Can I use a different cut of pork?
While tenderloin is ideal for its tenderness and quick cooking time, pork chops can also work. Just adjust cooking times accordingly as they can be thicker and require longer to cook through.
Is there a substitute for heavy cream?
You can substitute heavy cream with half-and-half or a mixture of milk and cream cheese, but the sauce may be slightly less rich and creamy. For a dairy-free option, try canned coconut milk—it adds a unique flavor twist.
How do I make the sauce thicker?
If your sauce isn’t thick enough after simmering, you can mix a teaspoon of flour or cornstarch with a little cold water to make a slurry, then stir it in and cook for a minute or two until it thickens.
Can this recipe be made dairy-free?
Yes, swap the butter for olive oil and replace the heavy cream with full-fat coconut milk or a dairy-free cream alternative. The balsamic and mushrooms still provide plenty of flavor to keep the dish delicious.
What type of balsamic vinegar is best?
Use a good-quality aged balsamic vinegar for the best flavor—it will bring a beautiful sweetness and complexity to the sauce. Avoid cheaper versions that can taste more acidic or one-dimensional.
Final Thoughts
This Creamy Balsamic Pork Tenderloin Recipe is truly a gem that brings warmth, richness, and elegance to any meal. It’s a wonderful way to transform simple pork into a dish that feels both special and satisfying. I hope you’ll give it a try soon—it’s one of those recipes that quickly becomes a comforting favorite you turn to again and again.
Print
Creamy Balsamic Pork Tenderloin Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Creamy Balsamic Pork Tenderloin recipe features tender pork medallions simmered in a luscious balsamic mushroom cream sauce. With a perfect balance of savory mushrooms, tangy balsamic vinegar, and rich cream, this dish is quick to prepare and ideal for an elegant weeknight dinner that serves four.
Ingredients
Pork Tenderloin
- 1 pound pork tenderloin, cut into 1-inch medallions
- Salt & pepper, to taste
- 1/4 teaspoon garlic powder
- Flour, for dredging
Cooking Fat
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
Sauce & Vegetables
- 12 ounces portobello mushrooms, sliced (baby bellas recommended)
- 1/2 cup chicken broth
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon Italian seasoning
- 1 cup heavy whipping cream
Instructions
- Prepare the Pork: Cut the pork tenderloin into 1-inch medallions. Season both sides generously with salt, pepper, and garlic powder. Dredge each medallion thoroughly in flour to create a light coating.
- Sear the Pork: Heat 1 tablespoon of butter and the olive oil in a skillet over medium-high heat. Once hot, add pork medallions and sear for 3 to 4 minutes on each side until golden brown and partially cooked through. Transfer the pork to a plate and set aside.
- Sauté the Mushrooms: Add the remaining tablespoon of butter to the same skillet. Toss in the sliced mushrooms and sauté for about 5 minutes, stirring frequently until they soften and release their moisture.
- Deglaze and Flavor the Sauce: Pour in the chicken broth, balsamic vinegar, and sprinkle the Italian seasoning into the skillet. Allow the mixture to bubble and reduce for about 2 minutes, scraping up any browned bits from the pan for extra flavor.
- Simmer with Cream and Finish Cooking: Stir in the heavy whipping cream and return the pork medallions back to the skillet. Reduce the heat to medium and simmer for 5 minutes or until the sauce thickens slightly and the pork is fully cooked. Taste and adjust seasoning with additional salt and pepper if desired.
Notes
- For best results, use fresh baby bella mushrooms for a richer flavor.
- Make sure not to overcrowd the pan when searing to ensure a good crust on the pork.
- If you prefer a thicker sauce, let it simmer a bit longer while stirring occasionally.
- This dish pairs wonderfully with mashed potatoes, pasta, or steamed vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
