Creamy Mushroom Spinach Pork Tenderloin

Ingredients

For the Pork

• 1 ½–2 lb pork tenderloin

• 2 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

For the Creamy Mushroom Spinach Sauce

• 2 tbsp butter

• 1 medium onion, diced

• 3 cloves garlic, minced

• 8 oz mushrooms, sliced

• 1 cup heavy cream

• 1 cup chicken broth

• 1 tbsp Dijon mustard

• ½ cup grated Parmesan cheese

• 1 tsp Italian seasoning

• 2 cups fresh spinach

• Salt & pepper to taste

Instructions

1. Season & Sear the Pork

1. Pat pork tenderloin dry.

2. Rub with olive oil, salt, pepper, garlic powder, onion powder, and paprika.

3. Heat a large skillet on medium-high.

4. Sear the tenderloin on all sides until browned (about 2–3 minutes per side).

5. Remove pork and set aside.

2. Make the Creamy Mushroom Spinach Sauce

1. In the same skillet, add butter and sauté onions for 3 minutes.

2. Add garlic and cook 30 seconds.

3. Add mushrooms and cook until softened and browned.

4. Pour in chicken broth and simmer 2 minutes.

5. Add heavy cream, Italian seasoning, Parmesan, and Dijon mustard.

6. Stir until smooth and creamy.

7. Add spinach and let it wilt.

3. Finish Cooking the Pork

1. Return the pork tenderloin to the skillet.

2. Spoon sauce over the top.

3. Cover and cook on low heat 10–15 minutes, or until pork reaches 145°F (63°C).

4. Let rest 5 minutes, then slice into medallions.