Creamy Cognac Pork Tenderloin with Mushrooms

This Pork Tenderloin in Creamy Cognac Mushroom Sauce is one of those dinners that feels a little special without requiring anything complicated. Tender pork medallions are seared until golden, then gently simmered in a creamy sauce with mushrooms, Dijon mustard, garlic, herbs, and cognac.

If you’re in the mood for something cozy but a step above the usual weeknight dinner, this recipe fits perfectly. The pork stays juicy, the mushrooms add depth, and the sauce comes together smooth, rich, and comforting.

I’ll be honest, the sauce might be my favorite part. It’s the kind you’ll want to spoon over mashed potatoes, rice, or noodles, and maybe swipe the last bit with a piece of bread. It’s creamy without being heavy and full of flavor from simple ingredients.

This is the meal I make when I want something cozy and satisfying that still feels a little dressed up. It’s easy enough to make on a weeknight, but special enough to serve when friends or family are coming over.

If you’re looking for more comforting ideas like this, you can browse all of my pork recipes for cozy weeknight dinners and special occasion meals.

Why This Recipe Works

• Pork tenderloin stays tender. Searing the pork first, then gently simmering it in the sauce keeps it juicy and flavorful without drying out.
• Deep, rich flavor. The sauce is built with mushrooms, Dijon mustard, herbs, and cognac that cooks down and adds depth without tasting boozy.
• One skillet meal. Everything comes together in one pan, which means great flavor and minimal cleanup.
• Comforting but not heavy. The cream sauce is rich and smooth, yet balanced enough to enjoy any night of the week.
• Perfect with simple sides. This dish pairs beautifully with mashed potatoes, rice, or noodles that soak up the sauce.

If you enjoy creamy pork dinners like this one, you might also like my creamy pork chops or these pork chops with sour cream sauce, both cozy skillet meals with rich, comforting sauces.

Quick Look at the Ingredients

• Pork tenderloin. This cut is naturally tender and cooks quickly, which makes it perfect for slicing and simmering in a creamy sauce.
• Mushrooms. They add a rich, savory flavor to the sauce. White button mushrooms work great, but cremini or baby bella are nice too.
• Onion and garlic. Simple, everyday ingredients that build the base of the sauce and add a lot of flavor.
• Dijon mustard. Adds a little tang and depth without making the sauce taste mustardy.
• Cognac. Used to deglaze the pan and add richness. It cooks down as the sauce simmers and doesn’t leave an alcohol taste.
• Broth. Helps loosen the sauce and keeps it from feeling too heavy.
• Heavy cream. This is what makes the sauce smooth, rich, and comforting.
• Thyme and bay leaves. Simple herbs that pair really well with pork and mushrooms.

How to Make Pork Tenderloin in Creamy Cognac Mushroom Sauce

This recipe comes together in a few simple stages, starting with searing the pork for flavor, then building a creamy sauce right in the same skillet. Taking the time to brown the meat and mushrooms first adds depth, while a gentle simmer keeps the pork tender and lets the sauce develop its rich, comforting flavor.

Here’s a quick look at how the dish comes together, step by step.

Start by cutting the pork tenderloin into medallions, bite-size pieces (2.5 cm/1-inch slices). Add them to a bowl and season with salt, black pepper, and a couple of tablespoons of oil. Give everything a good toss so the pork is evenly coated.

Heat the oil in a large skillet over medium-high heat until very hot. Add the pork medallions and let them sear until golden brown on both sides. If the pan feels crowded, work in batches so the pork browns instead of steaming. Once seared, transfer the pork to a bowl and set it aside.

Wipe out any burnt bits from the skillet, then add the butter. Once melted, add the mushrooms and let them cook until all the moisture evaporates and they turn golden and flavorful. Transfer the mushrooms to a separate bowl.

While the mushrooms cook, chop the onion and garlic. Add the onion to the skillet and let it soften slowly, stirring occasionally, until it turns tender and lightly golden, about 7 minutes. Stir in the garlic and Dijon mustard and let everything cook together for a couple of minutes, just until fragrant.

Sprinkle in the flour and stir until it disappears into the mixture. Slowly pour in the cognac, stirring as it simmers. Let it cook for a few minutes so the alcohol cooks off and the sauce starts to develop depth.

Add the broth, salt, black pepper, thyme, and bay leaves, stirring to combine everything. Return the seared pork to the skillet, cover, and let it simmer gently over low heat for about 40 minutes.

Remove the lid and stir in the heavy cream. Add the mushrooms back to the pan and let everything simmer for another 15 minutes. For a thicker sauce, leave the pan uncovered. For a slightly looser sauce, cover it again.

Finish with a sprinkle of fresh parsley and serve while warm. This dish is perfect with mashed potatoes, rice, or noodles to soak up all that creamy sauce.

Cooking Tips

• Sear the pork in batches. If the pan gets crowded, the pork will release moisture and won’t brown properly. Giving it space helps build flavor.
• Don’t rush the mushrooms. Let them cook until all the moisture evaporates and they turn golden. This adds a lot of depth to the sauce.
• Let the cognac cook down. Simmer it for a few minutes after adding so the alcohol cooks off and the flavor mellows.
• Keep the heat gentle while simmering. A low, steady simmer helps keep the pork tender instead of tough.
• Adjust the sauce at the end. If you like a thicker sauce, let it simmer uncovered for the last few minutes. For a looser sauce, keep it covered.

Substitutions & Variations

If you’d like to tweak this recipe or adapt it to what you have on hand, here are a few easy options that work well.

• No cognac? You can substitute brandy, dry white wine, or even a splash of chicken broth with a teaspoon of Dijon for depth. The flavor will be slightly different, but still delicious.
• Different mushrooms. Cremini, baby bella, or a mix of wild mushrooms all work beautifully in this sauce.
• Make it extra creamy. Swap half of the broth for more heavy cream for an even richer sauce.
• Lighter option. Use half-and-half instead of heavy cream. The sauce will be slightly thinner but still flavorful.
• Herb swap. Fresh thyme or a small pinch of Italian seasoning can be used in place of dried thyme.
• Chicken instead of pork. Boneless, skinless chicken breasts or thighs can be used and cooked the same way, adjusting simmer time as needed.

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What to Serve with Creamy Cognac Pork Tenderloin

This dish pairs best with simple sides that can soak up the sauce.

• Mashed potatoes – Classic and perfect for all that creamy sauce.
• Rice or buttered noodles – Easy and comforting options.
• Egg noodles or tagliatelle – Great for a more restaurant-style presentation.
• Roasted vegetables – Green beans, asparagus, or carrots add balance.
• Crusty bread – Ideal for wiping the skillet clean.

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Storage & Reheating

This pork tenderloin stores well and tastes just as good the next day.

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: The sauce contains cream, so freezing isn’t recommended, as the texture may change.
• Reheating: Reheat gently on the stovetop over low heat or in the microwave at reduced power, stirring occasionally. Add a splash of broth or cream if the sauce thickens too much.

What is the best internal temperature for pork tenderloin medallions?

Pork tenderloin medallions are best cooked to an internal temperature of 145°F (63°C). At this temperature, the pork stays juicy and tender without becoming dry. Using a meat thermometer helps ensure perfect results every time.

How do I thicken a creamy mushroom sauce?

If your creamy mushroom sauce feels too thin, let it simmer uncovered for a few extra minutes so it reduces naturally. You can also add a small splash of cream or an extra teaspoon of flour mixed with broth to thicken it without affecting the flavor.

Does the cognac cook off in this recipe?

Yes. The cognac simmers for several minutes while the sauce cooks, allowing the alcohol to evaporate while leaving behind its rich, deep flavor. The finished dish does not taste boozy.