Pork Tenderloin in Creamy Mushroom Sauce cooked in cast iron skillet

Cast Iron Skillet Recipe Pork Tenderloin in Creamy Mushroom Sauce

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Pork tenderloin is one of my favorite meat portions and one of my must-have items whenever I do my grocery. 

Not only is it one of the leanest meat cuts available, but it is also nearly as low in saturated fat as chicken breasts.

Another thing about this pork tenderloin is that it is an excellent and versatile choice in terms of cooking meat dishes. Perfect for stir-fry, roasting, baking, and grilling. Now, let’s go back to the creamy part. I am a confessed gourmet cook. I love food experimenting and am not afraid to try different cooking methods in my quest to learn and enhance my cooking skills and repertoire. Over the years, my selection of food recipes has grown immensely.

I have recipes particularly dedicated to cast iron cooking. One of them is the Crispy Carnitas recipe that I have already shared and posted here

Now, I am sharing another meat recipe that is also an excellent dish that you can cook using your cast iron skillet – the recipe is Pork Tenderloin in Creamy Mushroom Sauce.

The recipe is packed with flavor and it is also quick and easy to prepare. It takes about 30 minutes, an ideal meat recipe for the busybodies out there. The ingredients are also easy to find, and most likely you already have them in your cupboard right now 

So here’s how the recipe breaks down:


· 1 to 1 ½ pound of pork tenderloins, cut into ¾ inch slices

· 2 tbsps butter

· 1 medium size onion, finely chopped

· 1 small can of button mushrooms, sliced

· 1 small bell pepper, sliced

· 1 tbsp olive oil

· 2 tbsps white wine

· 1 cup heavy cream

· 1 tbsp chopped fresh parsley

· ¼ tsp salt

· ¼ tsp ground pepper

· 1/8 tsp dried rosemary


· Mix the salt, pepper, and rosemary and rub it in the pork tenderloins.

· Set it aside once done

· Pre-heat your cast-iron skillet over medium heat and add the olive oil.

· Cook the pork tenderloins for about 10 minutes or until brown on both sides and transfer them to a plate and set aside.

· On the same skillet, melt the butter and add the onions, bell pepper and mushrooms let it cook until mushrooms are tender.

· Bring back the pork tenderloins on the skillet. Add the white wine and stir in the cream. Mix thoroughly all the ingredients and bring it to a boil.

· stirring constantly for about 2 minutes or until the sauce is slightly thickened.

· Transfer to your serving dish

· Sprinkle with chopped parsley and you’re ready to serve.


· You may add Dijon mustard for a more gourmet taste

· If you don’t have white wine, you may opt to use apple juice or cooking wine, or even cognac

· You can replace the rosemary with thyme

· You can serve this dish over rice, potatoes or your favorite noodles

Enjoy! ‘Til our next cast iron skillet recipe 🙂