Pork tenderloin with mushroom cream
The leanest cut on the pig, which is why every recipe for it overcooks — pulled at 145F it stays pink and juicy, and the sauce is built in the pan while it rests.
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Ingredients
For the whole dish · serves 4
- Pork tenderloin1½ lb
- Heavy cream8 fl oz
- Cremini mushrooms8½ oz
- Butter1½ oz
- Dijon mustarda heaped teaspoon
- Fresh thymea few sprigs
- Shallotone, chopped fine
- Sea saltto taste
- Black pepperto taste
Served with
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+1g net · 107 kcal · 5 min · together 6g net, 617 kcal
Method
6 steps · 40 minutes
- Pull the silverskin off with a knife tip before anything else. It never softens and it shrinks in the pan, bowing the whole tenderloin.
- Sear it on all four sides in the butter, about 8 minutes total, then into a 400F oven for 10.
- Take it out at 145F and rest it 10 minutes under foil. It is a small cut and it carries a long way.
- Mushrooms into the same pan, hot and undisturbed, until they squeak and color.
- Shallot, thyme, then the cream and mustard, scraping the base as it loosens.
- Slice thick against the grain and tip the resting juices back into the sauce.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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