Pork Tenderloin with Cream and Mushrooms

Ingredients:

• 1.5–2 lb pork tenderloin

• Salt and pepper to taste

• 2 tablespoons olive oil

• 2 tablespoons butter

• 8 oz mushrooms, sliced

• 1 small onion, finely diced

• 3 cloves garlic, minced

• 1/2 cup chicken broth

• 1 cup heavy cream

• 1 teaspoon Dijon mustard (optional for extra depth)

• 1/2 teaspoon thyme or Italian seasoning

• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Season pork tenderloin with salt and pepper.

2. Heat olive oil in an oven-safe skillet over medium-high heat. Sear pork on all sides until golden brown (2–3 minutes per side). Remove and set aside.

3. In the same skillet, melt butter. Add mushrooms and onion; sauté until softened and lightly browned.

4. Add garlic and cook 1 minute until fragrant.

5. Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Stir in heavy cream, Dijon mustard, and thyme. Simmer until slightly thickened.

6. Return pork to skillet and spoon sauce over the top. Transfer skillet to the oven and roast 15–20 minutes, or until pork reaches 145°F (63°C).

7. Let pork rest 5 minutes before slicing. Serve with sauce spooned over and garnish with fresh parsley.