Creamy Mushroom Garlic Pork Tenderloin

Ingredients:

• 1 ½–2 lbs pork tenderloin, trimmed and sliced into 1-inch medallions

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon garlic powder

• 2 tablespoons olive oil

• 3 tablespoons butter

• 3 cloves garlic, minced

• 8 oz cremini or white mushrooms, sliced

• 1 cup heavy cream

• 1/2 cup chicken broth

• 1 teaspoon Dijon mustard (optional, for depth)

• 1 teaspoon Italian seasoning

• 1/2 cup grated Parmesan cheese

• Fresh parsley, chopped (for garnish)

Instructions:

1. Season the pork:
   Pat pork tenderloin medallions dry with paper towels. Season both sides with salt, pepper, and garlic powder.

2. Sear the pork:
   Heat olive oil in a large skillet over medium-high heat. Sear pork medallions for 2–3 minutes per side until golden brown. Remove from the pan and set aside.

3. Sauté the mushrooms and garlic:
   In the same skillet, melt butter. Add sliced mushrooms and cook for 4–5 minutes until browned and tender.
   Stir in minced garlic and cook another 30 seconds until fragrant.

4. Make the sauce:
   Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Stir in heavy cream, Dijon mustard (if using), Italian seasoning, and Parmesan cheese. Simmer for 3–4 minutes until slightly thickened.

5. Combine everything:
   Return pork medallions to the skillet. Simmer gently for 5–6 minutes, spooning the sauce over the meat until fully cooked and tender.

6. Serve:
   Garnish with chopped parsley and serve warm with creamy sauce drizzled on top.