Mushroom Dijon Pork Tenderloin
A creamy mushroom sauce tops tender pork tenderloin chops in this easy creamy weeknight meal.
Equipment
- cast iron or heavy bottom skillet
Ingredients
- 1 pork tenderloin
- salt & pepper
- ½ cup flour
- 4 tbsp butter
- 8 oz sliced mushrooms
- 4 oz cream cheese
- 4 tbsp mustard
- ½ cup water
Instructions
- Cut a pork tenderloin into thirds.
- Use the palm of your hand and smush each piece flat.
- Season pork chops liberally with salt and pepper.
- Dredge in flour to coat completely, shaking off excess flour.
- Melt butter in a large skillet over medium heat.
- Fry pork chops until golden brown on both sides. Remove from skillet and keep warm.
- Add 2 tablespoons butter to the skillet.
- Add mushrooms and cook until they release all their liquid and begin to brown slightly along the edges. About 8-10 minutes.
- Add 4 oz cream cheese, 4 tablespoons dijon mustard and half cup water to the mushrooms in the skillet.
- Stir and heat to make gravy. Continue to stir until there are no lumps of cream cheese in the gravy, scraping up any browned bits in the pan.
- Return pork chops to the skillet. Coat chops with the cream sauce.
- Reduce heat to low and cover pan.
- Simmer chops until cooked through, about 5-10 minutes. Add additional water to thin sauce if it gets to thick.
- Serve chops topped with sauce and a side of mashed potatoes or with a side of skillet fried potatoes.