Pork steaks in mushroom sauce. This easy and delicious dinner recipe is perfect for any weeknight! Super tender, pan-seared pork tenderloin steaks are served in a rich and creamy mushroom sauce that’s packed with flavor. Ready in just 30 minutes, it’s a crowd-pleaser that will quickly become a family favorite!
Love creamy recipes? Try my Hamburger steaks in dill sauce, Tuscan chicken in parmesan sauce or Creamy pesto chicken pasta.
Tender skillet pork steaks and mushroom cream sauce
I adore everything about this dish, and I hope you will too! It’s a one-pan, restaurant-quality recipe that I love to keep in my back pocket.
This dinner recipe promises ease and truly delivers! Made with pork tenderloin, cut into steaks and seared until golden, it’s both flavorful and juicy. We cook the pork steaks in a mixture of butter and oil for the best result. This method not only ensures big flavors but is also foolproof to prepare. Once the steaks are done, we sauté the mushrooms with garlic and onion in the same pan for even more flavor. This way, we build layers for a simple, yet delicious dish.
With just a few ingredients and minimal effort, this recipe turns out delicious every time. It’s always a hit! If you’re new to cooking with pork tenderloin, you’ll be pleasantly surprised to find that it’s both, quick and easy to prepare. There’s no need to worry about the meat being undercooked or dried out, the result is juicy and tender every time! These pork steaks will simply melt in your mouth.
This recipe is perfect for busy weeknights and family get-togethers, or as a fancy main to impress your guests at a dinner party.
Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube.
Is it necessary to remove silver skin from pork tenderloin?
Removing the silver skin from pork tenderloin is often recommended because it makes the meat easier to cut and prevents the tenderloin from curling while cooking, as the silver skin shrinks differently than the rest of the meat.
Although silver skin is safe to eat, it can cause the meat to contract when exposed to heat. You can leave it on tougher cuts that will be slow-cooked since the silver skin eventually breaks down into gelatin, but it is best to remove it when you plan to cook the pork tenderloin fast and over a high heat.
Pork steaks in mushroom sauce ingredients and tips
- Pork Tenderloin: This lean and tender meat has a mild flavor that’s perfect for this recipe. You can also use pork medallions, typically cut from the tenderloin, but I prefer to cut my own steaks for freshness and size preference.
- Mushrooms: Brown mushrooms are the go-to for this recipe, though you can use cremini or shiitake mushrooms as well.
- Seasoning: A simple blend of sweet paprika, dried thyme, salt, and black pepper.
- Olive Oil and Unsalted Butter: We use a combination of both to sear the pork steaks. The butter adds flavor, while the oil allows you to cook at a higher temperature without burning.
- Onion and Garlic: Key ingredients that bring a burst of flavor to the dish.
- All-Purpose Flour: Used to thicken the sauce, you can also use cornstarch.
- Chicken Broth: Used to deglaze the skillet. You could also use dry white wine, such as Pinot Gris or Chardonnay.
- Cream: Opt for heavy cream for the best, luxurious texture. Crème fraîche can also be used as an alternative.
- Parsley: Adds a fresh and savory touch to the dish.
Best sides for pork steaks
- Crispy potatoes
- Mashed Potatoes
- Buttered pasta
- Garlic bread
- Steamed rice or cauliflower rice
- A simple leafy side salad
- Cucumber salad
- A fresh tomato salad
- Roasted or steamed veggies like green beans or broccoli
How to store pork steaks with mushroom sauce
- Fridge: Once cooled, pork steaks can be stored in an airtight container and refrigerated for up to 3 days.
- Freezer: Transfer the leftovers to an airtight, freezer-safe container and freeze for up to 3 months.
- Reheat: Thaw in the refrigerator overnight, then heat on the stovetop over medium until heated through.
Pork Steaks in Mushroom Sauce
Ingredients
- 1.5 pounds pork tenderloin cut into 1 inch/2.5 cm thick steaks
- ½ tsp sweet paprika
- ½ tsp salt divided
- ½ tsp black pepper divided
- 2 tbsp olive oil divided
- 1 tbsp unsalted butter
- 9 ounces brown mushrooms
- 1 yellow onion small, diced
- 2 garlic cloves minced
- ½ tsp dried thyme
- 1 tbsp all-purpose flour
- ½ cup chicken broth
- 1 cup heavy cream
- 1 tbsp chopped parsley more for serving
Instructions
- Get your prep done before you start cooking: Remove the silver skin from pork tenderloin. Cut into 1 inch/2.5 cm-thick steaks. Season both sides with sweet paprika, ¼ teaspoon salt and ¼ teaspoon black pepper.
- Slice the mushrooms, dice the onion, mince the garlic cloves and chop the parsley.
- Heat 1 tablespoon oil and the butter over medium high, add pork steaks and sear 3 minutes per side. Remove from skillet.
- Add mushrooms, cook until they release their moisture. Then add the remaining oil and cook until golden brown. Add garlic and onion, cook for 2 minutes, or until soft and fragrant. Season with dried thyme and the remaining salt and black pepper.
- Add flour and stir until incorporated. Pour in chicken broth and simmer for 1 minute, while scraping up the brown bits on the bottom of your skillet with a wooden spoon. Add cream, bring to a boil and simmer for 2 minutes.
- Stir in parsley and return the pork steaks to the skillet. Simmer for 3 minutes.
- Finish off with freshly ground black pepper and chopped parsley. Enjoy!
Video
Nutrition
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