Looking for a dinner that’ll make everyone at the table happy? This pork loin with mushroom sauce is like a warm hug on a plate. The tender meat paired with a rich, creamy mushroom sauce is the kind of combo that turns regular weeknight dinners into something special. Whether you’re cooking for family or having friends over, this dish hits all the right notes – and the best part? It’s not as hard to make as it looks.
Possible Ingredient Alternatives
For the pork tenderloin, chicken breast or turkey tenderloin can be used as leaner alternatives, adjusting cooking time accordingly. Vegetarians might opt for thick-sliced portobello mushrooms or firm tofu as meat substitutes, which offer similar textures and absorb flavors well. The all-purpose flour can be replaced with almond flour or coconut flour for a gluten-free, lower-carb option. Use slightly less of these alternatives as they absorb more liquid. Marsala or white wine can be substituted with non-alcoholic alternatives like grape juice mixed with a splash of vinegar, or additional chicken broth with a teaspoon of lemon juice for acidity. This maintains the flavor profile while making the dish alcohol-free. Adjust liquid quantities as needed to achieve the desired sauce consistency.
| Preparation Time | 15-20 minutes |
| Cooking Time | 25-35 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 160-180 g
- Fat: 100-120 g
- Carbohydrates: 150-170 g
Ingredients
For the pork:
- 1 tbsp onion powder
- 2-2.5 lb pork tenderloin (silver skin and excess fat removed)
- 2 tbsp olive oil (I use Colavita extra virgin olive oil)
- salt, as desired
- 1/2 cup all-purpose flour
- 1 tbsp paprika
- pepper, as desired
- 1 tbsp garlic powder
For the sauce:
- 1/2 cup marsala wine
- 2 garlic cloves (finely chopped)
- 2 tbsp flour
- 1/2 cup sour cream (full-fat for best richness)
- 1 lb mushrooms (sliced, about 1/4-inch thick)
- 2 tbsp butter (I like Kerrygold unsalted butter for this)
- 1 large onion (thinly sliced)
- 1 cup low-sodium chicken broth
For garnish:
- fresh herbs (finely chopped, such as chives or parsley)
Step 1: Prepare and Dredge the Pork Medallions
Start by slicing the pork tenderloin into several medallions, each about 1-inch thick.
On a large plate or using a zip lock bag for easy cleanup, mix together flour, garlic powder, onion powder, paprika, salt, and pepper.
Dredge the pork medallions in this seasoned flour mixture to coat them evenly.
Step 2: Sear the Pork Medallions
In a pan, heat some light olive oil over medium-high heat.
Once hot, sear the dredged pork medallions until they are golden brown on both sides.
Once seared, set them aside, keeping them warm.
Step 3: Sauté Vegetables
Lower the heat to medium and add butter with a bit more light olive oil to the pan.
Introduce sliced onions and mushrooms to the pan, sautéing them until the mushrooms are nicely browned and the onions have caramelized.
Add garlic to the pan and cook for an additional minute.
Step 4: Make the Sauce
Sprinkle 2 tablespoons of flour or corn starch into the pan, mixing well with the vegetables.
Pour in Marsala or white wine and chicken broth, using a spoon or spatula to scrape up any flavorful bits stuck to the bottom of the pan.
Stir in 1/2 cup of sour cream, or substitute with 1/2 cup of half-and-half or a cream cheese and milk mix for a creamier texture.
Step 5: Combine and Thicken
Return the seared pork medallions back to the pan, allowing them to simmer in the sauce.
Let it cook for 1 to 2 minutes, or until the sauce thickens to a gravy consistency.
Season with salt and pepper to taste.
Step 6: Cook Pasta and Serve
Meanwhile, cook your favorite pasta according to the package directions.
Once done, drain and add the pasta into the pan with the creamy mushroom sauce, mixing well to ensure the pasta is evenly coated.
Garnish with fresh herbs such as chives, thyme, dill, or parsley for a flavorful finish.
Serve the dish warm and enjoy!
