The great thing about pork tenderloin is that it’s fancy enough for guests, but so easy and quick you can serve it on an ordinary weeknight. Adding mushrooms and a bit of sour cream transforms the pork from plain to elegant. And, it’s done in about twenty minutes or so. There’s very little fussing. The only thing you have to cut up is a few mushrooms (and then slice the pork at the end). You get a rich, creamy sauce boosted by the bite of Dijon mustard and piquant capers —both of which complement the pork beautifully.
Add some rice (I always make extra so I can just reheat it) and a simple salad and you’re ready to eat. In this case, I went with just some spinach and cucumber, topped with baslamic vinaigrette. And now, that I think of it, the balsamic vinaigrette would likely work well with the pork too. That’s really easy!
Make sure to get the pork tenderloin, not a pork loin roast. The tenderloin is long and skinny and weighs about a pound each. You cook it fairly quickly on high heat. Think of it as the filet mignon of pork. The loin roast is closer to a pork version of roast beef. It’s much larger and rounder and you cook it low and slow.
Now that we’ve cleared that up, on to the recipe. This is adapted slightly from an old New York Times Menu cookbook recipe. The recipe in the book called for pork chops (which you can also use if you like). If you do that, cook them 2-4 minutes per side, depending on how thick they are. The original recipe called for a much longer cooking time, but the chops then were much fattier.
Pork Tenderloin with Mushrooms and Sour Cream Substitutions and Variations
- Use pork chops instead of the tenderloin (get the boneless center cut)
- Make it a bit lighter with Greek yogurt instead of sour cream
- Add a splash of white wine or Marsala (sweet) wine to the sauce
- Toss in some scallions or some shallots or onions (skip the capers if you do)
More Pork Recipes