- Recipes
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.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
Step 1
Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.Step 2
Sprinkle the pork tenderloin with 1 ml (1/4 tsp) of salt and generously season with pepper.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.Step 4
Transfer to the baking sheet and bake for 15–20 minutes. Let rest for 5 minutes.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.Step 6
Slice mushrooms, chop the shallot, and chives.Step 7
In the skillet, melt the remaining butter over medium-high heat. Sauté mushrooms and shallot for 5–7 minutes until golden.Step 8
Reduce heat to medium-low and add the béchamel, mustard, maple syrup, and remaining salt. Stir and heat for 1 minute.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.