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Pork Tenderloin with Mushrooms

Pork Tenderloin with Mushrooms

By Chef Geneviève @oglemang
Published on January 30, 2025
A tender pork tenderloin cooked to perfection and served with a creamy mushroom béchamel sauce. Perfect for family dinners or special occasions.
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Time and servings

40 minsTotal time
4Servings
15 minsPrep time
25 minsCooking time

Ingredients

  • Pork tenderloin: 1 or ~450 g (1 lb)
  • Salt: 2.5 ml (1/2 tsp), divided
  • Pepper
  • Butter: 15 ml (1 tbsp), divided
  • Milk: 500 ml (2 cups)
  • All-purpose flour: 45 ml (3 tbsp)
  • Onion powder: 1 ml (1/4 tsp)
  • Ground cayenne pepper: 1 pinch
  • White mushrooms: 1 container (227 g)
  • Shallot: 1
  • Fresh chives: 30 ml (2 tbsp)
  • Whole grain mustard: 5 ml (1 tsp)
  • Maple syrup: 5 ml (1 tsp)

Directions

  1. Step 1

    Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.

  2. Step 2

    Sprinkle the pork tenderloin with 1 ml (1/4 tsp) of salt and generously season with pepper.

  3. Step 3

    In a large non-stick skillet, melt 7.5 ml (1/2 tbsp) of butter over high heat. Sear the tenderloin on all sides until golden.

  4. Step 4

    Transfer to the baking sheet and bake for 15–20 minutes. Let rest for 5 minutes.

  5. Step 5

    Prepare the béchamel sauce by whisking milk, flour, onion powder, salt, and cayenne in a microwave-safe 1L measuring cup. Cook for 5 minutes, stirring every minute until thickened. Set aside.

  6. Step 6

    Slice mushrooms, chop the shallot, and chives.

  7. Step 7

    In the skillet, melt the remaining butter over medium-high heat. Sauté mushrooms and shallot for 5–7 minutes until golden.

  8. Step 8

    Reduce heat to medium-low and add the béchamel, mustard, maple syrup, and remaining salt. Stir and heat for 1 minute.

  9. Step 9

    Slice the tenderloin into 1.25 cm (1/2-inch) medallions and place over the sauce. Garnish with chives and serve with a green vegetable.