Looks Delic
Pork tenderloin is a freezer staple in our house. The tenderloins come 2 pieces per package and I buy the double pack of pork tenderloin at Costco to keep in the freezer for easy weeknight dinner options. Pork is inexpensive, flavorful and the slim tenderloins cook in a flash. I prepare pork tenderloin lots of different ways but this creamy balsamic pork tenderloin is my first time slicing it into medallions and topping it off with a pan sauce. It was a huge success, if I don’t say so myself, and it had everyone coming back for seconds.
The Recipe for Balsamic Pork Tenderloin with Creamy Mushroom Sauce
The recipe comes from Natasha over at Salt & Lavender and is titled Creamy Balsamic Pork Tenderloin. Her blog has loads of fantastic recipes so if you haven’t checked it out before you should definitely add it to your to-do list.
At first read through of the recipe, it seems like the preparation might be time consuming. Recipe instructions that call for slicing meat raw (also read – use a separate cutting board and knife), or transfer the meat to a plate and set aside, and working in batches, always make me hesitant to try a new weeknight recipe. Despite these tasks however, this recipe actually came together surprisingly quickly and with little mess.
How to Make Balsamic Pork Tenderloin with Creamy Mushroom Sauce
The recipe starts by searing the pork medallions. Then remove the pork to a plate to rest while you sauté the mushrooms in the same pan.
Once the mushrooms have softened and caramelized a little, add the sauce ingredients and cook it down for a few minutes. Then add the pork back to the pan and let your sauce thicken a little more. Taste it for seasoning and then dig in!
Recipe Tips
I followed the recipe pretty closely with only one major adjustment. I decided not to coat the pork slices in flour before sautéing them. I still got a pretty decent golden crust on them and I felt like I just didn’t need the extra coating.
I decided to serve our creamy pork tenderloin over homemade mashed potatoes and with a side of roasted green beans. If you decide to try out this recipe let me know in the comments below. Did you go for the flour dredging or not? Enjoy!
