Pork Tenderloin Pasta in a Creamy Mushroom Sauce
Pork tenderloin pasta in a creamy mushroom sauce is a rich, comforting dish featuring tender slices of juicy pork paired with perfectly cooked pasta and a velvety sauce made with sautéed mushrooms, onions, garlic, and cream. The savory depth of the mushrooms complements the mild flavor of the pork, while the smooth sauce coats every bite for a satisfying, hearty meal. Elegant yet easy to enjoy, this pasta dish offers a delicious balance of earthy flavor and creamy texture.
Every once in a while I see pork tenderloins on sale at my local grocery store. And with the price of beef and chicken, I snatch them up whenever I can. Tenderloin packages come with two tenderloins nestled together. With this recipe you will need only one, leaving you with a second to use in stir-fry, roasting or grilling. This is definitely a budget friendly meal.
Why You’ll Love This Pork Tenderloin Pasta Meal
- Budget friendly: As I said above, pork tenderloins typically come with two loins nestled together. You will only need one for this recipe, leaving you with the other one for another dish. In addition, the rest of the ingredients can be easily found in your pantry.
- Guest quality: The sauce in this dish is amazing. Mushrooms, onions, garlic, white wine, chicken stock and sour cream, blend together to create a flavorful sauce that coats every bite. Your guest (and family) will love it!
- Customizable: Use white wine or Marsala. Try the dish with sour cream, half and half milk, or cream cheese. All are delicious. Also use whatever pasta you like or happen to have on hand. Adjust the amount of mushrooms and onions to suit your family. And finally garnish with chives, thyme, dill or parsley.
Ingredients
- Pork Tenderloin: This long, lean and tender cut of pork cooks quickly. It’s crucial not to overcook it; cook to an internal temperature of 145 degrees F and let it rest for 5-10 minutes to let the juices redistribute. It’s different from pork loin, which is a larger, wider cut that requires longer, slower cooking.
- Seasonings for the pork: Flour, garlic powder, onion powder and paprika lightly coat the pork medallions before frying.
- Sweet onion: I like to use sweet onions when cooking. I love their flavor and they don’t make me cry while cutting.
- Fresh mushrooms: Mushrooms add a deep, savory umami flavor to a dish, giving it richness and depth without heaviness. Their earthy, slightly meaty taste helps other ingredients taste fuller and more balanced while adding a subtle, comforting warmth. I like to use Portabella mushrooms for more flavor, but white mushrooms can also be used.
- Garlic: Freshly minced garlic adds a mellow, savory sweetness.
- Dry white wine: I use Pinot Grigio or Sauvignon Blanc, but you can use a different dry wine if you like. The wine balances the sauce and delivers a great flavor. Or you can substitute Marsala for the white wine.
- Chicken stock: Combines with fats (butter/oil) to create a thick, savory sauce that clings to the pasta. Use low-sodium stock or broth. Or try making my roasted chicken stock for a healthier alternative.
- Noodles: Use your favorite pasta noodles. I like using either spaghetti or spiral noodles because they absorb the garlic flavor well and do not fall apart when tossed in the sauce. Linguine and angel hair pasta work as well.
- Cream: Use either sour cream, half and half milk, or cream cheese. Sour cream will add a bit of tanginess, while cream cheese will add more richness. Half and half will provide less calories but will also make it a bit more runny.
- Garnishes: Try using fresh chopped chives, thyme, dill or parsley.
More Family Favorite Pasta Dishes
- Amazing Spaghetti Casserole
- Sausage, Leeks, Winter Greens and Pasta
- Creamy Butter Tortellini with Steak
- Quick Mushroom Tarragon Pasta
- Buffalo Wild Wings Garlic Parmesan Chicken Pasta
Adapted from craftycookingbyanna
Pork Tenderloin Pasta in a Creamy Mushroom Sauce
Pork tenderloin pasta in a creamy mushroom sauce is a rich, comforting dish featuring tender slices of juicy pork paired with perfectly cooked pasta and a velvety sauce made with sautéed mushrooms, onions, garlic, and cream. Elegant yet easy to enjoy.
4
servings10
minutes30
minutes40
minutesKeep the screen of your device on
Ingredients
- Pork Tenderloin
1 1/2 pounds 1 1/2 pork tenderloin, slice into 1 inch thick medallions
1/2 cup 1/2 all purpose flour
1 Tablespoon 1 garlic powder
1 Tablespoon 1 onion powder
1 Tablespoon 1 paprika
1-2 Tablespoon 1-2 olive oil
- Pasta
2 cups 2 uncooked pasta
- Creamy sauce
8-16 ounces 8-16 Portabella mushrooms, sliced
1 large 1 sweet onion, sliced
3 cloves 3 garlic, minced
4 Tablespoons 4 all purpose flour
1 cup 1 dry white wine or Marsala
1 cup 1 sour cream, half & half or cream cheese
2 cups 2 low-sodium chicken stock
salt and black pepper to taste
Directions
- Cook pasta according to the directions on the package. Drain and set aside.
- Slice pork tenderloin into several medallions, about 1 inch thick. On a large plate or zip lock bag, combine flour, garlic powder, onion powder, paprika, salt & pepper. Dredge pork medallions in seasoning.
- Heat oil in a large skillet over medium heat. Cook medallions until golden brown and temperature reads 145 degrees F. Remove from heat and set aside.
- Add butter and more olive oil to skillet. Saute onions until caramelized. Set aside. Add mushrooms and cook until tender. Return onions to skillet.
- Add garlic and cook for 1 minute.
- Add 4 tablespoons flour and mix well. Cook for 2-3 minutes stirring consistently.
- Add wine and chicken stock, scraping up any bits in the bottom of the skillet. Cook 2-3 minutes. Stir in sour cream (half/half milk or cream cheese). Blend.
- Add drained pasta and pork medallions. Combine and simmer 1-2 minutes until sauce thickens into a gravy consistency (it will thicken as you serve).
- Garnish with chives, thyme, dill or fresh parsley. Serve with a side salad or green vegetable.
Notes
- Customizable: Use white wine (I like to use Pinot Grigio or Sauvignon Blanc) or Marsala. Try the dish with sour cream, half and half milk, or cream cheese. All are delicious. Also use whatever pasta you like or happen to have on hand. Adjust the amount of mushrooms and onions to suit your family. And finally garnish with chives, thyme, dill or parsley.
- Pork Tenderloin: This long, lean and tender cut of pork cooks quickly. It’s crucial not to overcook it; cook to an internal temperature of 145 degrees F and let it rest for 5-10 minutes to let the juices redistribute. It’s different from pork loin, which is a larger, wider cut that requires longer, slower cooking.
- Noodles: Use your favorite pasta noodles. I like using either spaghetti or spiral noodles because they absorb the garlic flavor well and do not fall apart when tossed in the sauce. Linguine and angel hair pasta work as well.
