Pan-Seared Pork Tenderloin with Sherry and Mushroom Sauce

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pork tenderloin medallions pan-seared and finished with a rich sherry and mushroom sauce, a classic Spanish-inspired entrée. This Spanish-inspired pork recipe, ready in about 30 minutes, pairs pork tenderloin, olive oil, button mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Spanish cuisine 370 cal/serving

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Ingredients

1 lb, trimmed and cut into 1-inch medallions pork tenderloin
3 tbsp olive oil
8 oz, sliced button mushrooms
2, finely chopped shallots
1/3 cup dry sherry
1/2 cup chicken broth
2 tbsp unsalted butter
1 tsp salt
3/4 tsp black pepper
1 tsp, chopped fresh thyme

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Instructions

Step 1: Season 1 lb pork tenderloin medallions with 1 tsp salt and 3/4 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add pork medallions and cook for 3-4 minutes per side until golden brown and cooked through. Remove pork and keep warm.
Step 2: In the same skillet, add 2 finely chopped shallots and sauté for 2 minutes until translucent. Add 8 oz sliced button mushrooms and cook for 5 minutes until mushrooms release moisture and brown.
Step 3: Pour in 1/3 cup dry sherry, scraping the pan to deglaze and cook for 2 minutes until slightly reduced. Add 1/2 cup chicken broth and 1 tsp chopped fresh thyme, simmering for 3 minutes until sauce thickens.
Step 4: Remove skillet from heat and whisk in 2 tbsp unsalted butter until sauce is glossy. Return pork medallions to the skillet to coat with sauce and serve immediately.