Creamy Pork Tenderloin with Mushrooms

Ingredients

• Pork tenderloin

  raw

  8 oz or 227g

• Salt

  table

  ½ tsp or 3g

• Black pepper

  ground

  ½ tsp or 1g

• Olive oil

  1 tbsp or 14g

• White mushrooms

  raw

  2 cup, pieces or slices or 140g

• Heavy whipping cream

  1 cup, fluid or 240g

• Thyme

  dried

  1 tsp, leaves or 1g

Directions

1. Trim any silverskin from the pork and slice into 1-inch medallions. Pat dry and season all over with the salt and black pepper.
2. Heat a large skillet over medium-high heat. Sear the pork medallions for 2–3 minutes per side until well browned; transfer to a plate.
3. Heat oil in the empty skillet, add the sliced mushrooms and cook, stirring, until browned and tender, 4–5 minutes. Season with a small pinch of the remaining salt.
4. Reduce heat to medium. Stir in the heavy cream and dried thyme, scraping up any browned bits; simmer 2–3 minutes until slightly thickened.
5. Return the pork and any juices to the skillet. Simmer gently until the sauce coats the meat and the pork reaches 145°F internally, 3–5 minutes.
6. Taste and adjust seasoning with the remaining salt and more pepper if needed. Serve hot; garnish with a pinch of thyme if desired.