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Mushroom Soup Pork Tenderloin

Tender pork nestled in creamy mushroom sauce creates the kind of comfort food that brings families together around the dinner table, filling your kitchen with rich aromas that make everyone eager for dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 pork tenderloins (1.5-2 pounds total)
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 8 oz sliced mushrooms (baby bella or white button)
  • 3 cloves garlic, minced
  • 1 can (10.75 oz) cream of mushroom soup
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. Pat pork tenderloins dry and season generously with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear pork on all sides until golden brown, about 8 minutes total. The sizzling sound tells you it's working perfectly. Remove pork and set aside.
  2. In the same skillet, add diced onions and cook until softened, about 3 minutes. Add sliced mushrooms and cook until they release their moisture and turn golden, roughly 5 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
  3. Pour in chicken broth to deglaze the pan, scraping up those flavorful brown bits. Whisk in cream of mushroom soup, heavy cream, and thyme until smooth.
  4. Return seared pork to the skillet, nestling it into the creamy mushroom mixture. Reduce heat to medium-low, cover, and simmer for 12-15 minutes until pork reaches 145°F internal temperature. Let rest 5 minutes before slicing. Garnish with fresh parsley for a pop of color.

Notes

Don't skip searing the pork - it locks in flavor and creates beautiful color. Avoid overcooking by using a meat thermometer; pork tenderloin can go from perfect to dry quickly. Don't rush the mushrooms; let them cook until golden for deeper flavor. Let the pork rest before slicing to keep juices sealed inside. Refrigerate leftovers up to 3 days in airtight containers. Freeze for up to 3 months. Reheat gently in a covered skillet with a splash of broth to restore creaminess and prevent drying out.