Pork Tenderloin with Creamy Leek and Mushroom Sauce (served with Mashed Potatoes)
Pork Tenderloin with Creamy Leek and Mushroom Sauce (served with Mashed Potatoes)
Ingredients
For the Pork and Sauce
- 1 1/4 pound pork tenderloin, silver skin removed, sliced into 1-inch thick medallions
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly cracked, or to taste
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 leeks, white and light green parts only, thinly sliced into rounds, thoroughly washed
- 8 ounces cremini mushrooms, sliced
- 1/2 cup dry white wine
- 1 tablespoon mushroom base, or beef bouillon concentrate
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon paprika
- 1 1/2 cups heavy cream
- 2 tablespoons fresh parsley, chopped, for garnish
For the Mashed Potatoes
- 2 pounds Russet potatoes, peeled and roughly chopped into 1-inch pieces
- 1/4 cup butter, unsalted
- 1/2 cup milk, warm
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly cracked, or to taste
Instructions
- 1
Season the pork tenderloin medallions generously with 1 teaspoon of salt and 1/2 teaspoon of freshly cracked black pepper on all sides.
⏱️ 5 min
- 2
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the seasoned pork medallions in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side until nicely browned. Remove the pork from the skillet and set aside on a plate.
⏱️ 8 min
- 3
While the pork is searing, place the peeled and chopped potatoes in a large pot and cover with cold water by about 1 inch. Add a pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 20 min
- 4
Drain the cooked potatoes thoroughly. Return them to the hot pot. Add 1/4 cup of butter, 1/2 cup of warm milk, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Mash the potatoes using a potato masher or fork until smooth and creamy. Cover to keep warm.
⏱️ 7 min
- 5
In the same skillet used for the pork, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sliced leeks. Sauté for 3-5 minutes until the leeks are softened and fragrant.
⏱️ 5 min
- 6
Add the sliced cremini mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms have softened and released their liquid.
⏱️ 7 min
- 7
Pour in 1/2 cup of dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 1-2 minutes to reduce slightly.
⏱️ 2 min
- 8
Stir in 1 tablespoon of mushroom base, 1/2 teaspoon of Worcestershire sauce, and 1/4 teaspoon of paprika. Mix well until combined.
⏱️ 1 min
- 9
Pour in 1 1/2 cups of heavy cream. Bring the sauce to a gentle simmer, then reduce the heat to low. Allow the sauce to thicken slightly, about 3-5 minutes, stirring occasionally.
⏱️ 5 min
- 10
Return the seared pork medallions to the skillet, nestling them into the creamy leek and mushroom sauce. Simmer gently for another 5-7 minutes, or until the pork is cooked through (internal temperature of 145°F).
⏱️ 7 min
- 11
Garnish with freshly chopped parsley. Serve immediately, spooning the creamy pork and sauce generously over a bed of fluffy mashed potatoes.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Pork Tenderloin with Creamy Leek and Mushroom Sauce (served with Mashed Potatoes)
Ingredients
For the Pork and Sauce
- 1 1/4 pound pork tenderloin, silver skin removed, sliced into 1-inch thick medallions
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly cracked, or to taste
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 leeks, white and light green parts only, thinly sliced into rounds, thoroughly washed
- 8 ounces cremini mushrooms, sliced
- 1/2 cup dry white wine
- 1 tablespoon mushroom base, or beef bouillon concentrate
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon paprika
- 1 1/2 cups heavy cream
- 2 tablespoons fresh parsley, chopped, for garnish
For the Mashed Potatoes
- 2 pounds Russet potatoes, peeled and roughly chopped into 1-inch pieces
- 1/4 cup butter, unsalted
- 1/2 cup milk, warm
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly cracked, or to taste
Instructions
- 1
Season the pork tenderloin medallions generously with 1 teaspoon of salt and 1/2 teaspoon of freshly cracked black pepper on all sides.
⏱️ 5 min - 2
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the seasoned pork medallions in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side until nicely browned. Remove the pork from the skillet and set aside on a plate.
⏱️ 8 min - 3
While the pork is searing, place the peeled and chopped potatoes in a large pot and cover with cold water by about 1 inch. Add a pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 20 min - 4
Drain the cooked potatoes thoroughly. Return them to the hot pot. Add 1/4 cup of butter, 1/2 cup of warm milk, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Mash the potatoes using a potato masher or fork until smooth and creamy. Cover to keep warm.
⏱️ 7 min - 5
In the same skillet used for the pork, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sliced leeks. Sauté for 3-5 minutes until the leeks are softened and fragrant.
⏱️ 5 min - 6
Add the sliced cremini mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms have softened and released their liquid.
⏱️ 7 min - 7
Pour in 1/2 cup of dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 1-2 minutes to reduce slightly.
⏱️ 2 min - 8
Stir in 1 tablespoon of mushroom base, 1/2 teaspoon of Worcestershire sauce, and 1/4 teaspoon of paprika. Mix well until combined.
⏱️ 1 min - 9
Pour in 1 1/2 cups of heavy cream. Bring the sauce to a gentle simmer, then reduce the heat to low. Allow the sauce to thicken slightly, about 3-5 minutes, stirring occasionally.
⏱️ 5 min - 10
Return the seared pork medallions to the skillet, nestling them into the creamy leek and mushroom sauce. Simmer gently for another 5-7 minutes, or until the pork is cooked through (internal temperature of 145°F).
⏱️ 7 min - 11
Garnish with freshly chopped parsley. Serve immediately, spooning the creamy pork and sauce generously over a bed of fluffy mashed potatoes.
⏱️ 3 min