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Cheesy pork tenderloin in mushrooms is an easy, luxurious dinner

Ever since I was a child, one of the dishes I’ve enjoyed is pork tenderloin with creamy mushroom gravy. There were different versions, as far as I remember, because almost every house cooks this dish on special occasions, my mom included. Without being biased, I loved my mom’s because she was able to combine the flavors well, with no clashing tastes whatsoever, just how I like it. The sad thing is I never got to ask her how she cooked her pork and mushroom dish.

Baked pork tenderloin with Parmesan mushroom sauce

Reminiscing about her dish, I made my own. It’s a completely different version from hers, but my aim was to combine the flavors smoothly, just how she made hers. Here, I added Parmesan and Emmentaler cheese on top of the creamy mushroom sauce. In Italian cooking, Parmesan — or Parmigiano-Reggiano — is sprinkled onto the majority of dishes because of its pleasant and nonintrusive taste. Paired with Emmentaler — a much milder-tasting cheese — together they created a nice, cheesy crust on the pork and mushroom dish. What can I say? It’s very much worth your time. You might just love this one.

Baked pork tenderloin with Parmesan mushroom sauce 2

Baked pork tenderloin with Parmesan mushroom sauce recipe

When I think of pork tenderloin with creamy mushroom sauce, I imagine a dish with rich ingredients that allow me to enjoy every single bite. The Parmesan and Emmentaler lend the final punch of flavor to this delicious dish.

Serves 4

Prep time: 15 minutes | Cook time: 45 minutes | Total time: 1 hour


  • Extra-virgin olive oil
  • 4 tablespoons butter
  • 1 garlic clove, finely chopped
  • 1 small onion, finely chopped
  • 17 ounces mushrooms, sliced
  • 2 tablespoons Worcestershire sauce
  • Salt and pepper
  • 1/2 cup white wine
  • 1/2 cup crème fraîche
  • Fresh parsley, finely chopped
  • 1 pound pork tenderloin, thinly sliced
  • 1/4 cup grated Parmigiano-Reggiano or Parmesan cheese
  • 4 slices or 3 ounces sliced Emmentaler cheese (or any kind of mild cheese), coarsely chopped
  • Fresh spinach salad
  • Sweet paprika powder (optional)


  1. In a large, ovenproof saucepan over medium heat, combine about 4 tablespoons of olive oil and the butter. When the butter has melted, sauté the garlic and onion. Toss for about 3 minutes.
  2. Add the mushrooms, and cook for 7 minutes. Pour in the wine, and then let the alcohol evaporate for 3 minutes. Add the Worcestershire sauce, and toss for 1 minute. Add the crème fraîche, and let the sauce reduce by half, about 4 minutes. Season with salt and pepper. Turn off the heat.
  3. Transfer the mushrooms to a bowl, and set them aside. Wipe the saucepan with a paper towel to remove the creamy sauce.
  4. Preheat the oven to 400 degrees F.
  5. Rub the pork slices with salt and pepper.
  6. Into the same ovenproof saucepan over medium heat, pour some (not too much) olive oil. When it is hot, cook both sides of the pork slices, about 8 minutes, then turn off the heat.
  7. Spread out the pork slices in the saucepan, and then pour the mushroom sauce on top of them. Sprinkle the parsley, Parmesan and Emmentaler cheese on top.
  8. On the middle rack, bake for 8 minutes.
  9. Serve on a bed of spinach salad, and sprinkle with paprika, if using.

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