Pan-Seared Pork Tenderloin with Sherry and Mushroom Sauce

By · Reviewed by AislePrompt Editorial · ·

Juicy pork tenderloin medallions pan-seared and finished with a rich sherry and mushroom sauce, a classic Spanish-inspired entrée. This spanish-inspired pork ready in about 30 minutes blends olive oil, sliced button mushrooms, finely chopped shallots into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 370 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Frequently asked questions

How long does Pan-Seared Pork Tenderloin with Sherry and Mushroom Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Pork Tenderloin with Sherry and Mushroom Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Pork Tenderloin with Sherry and Mushroom Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Pork Tenderloin with Sherry and Mushroom Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Pork Tenderloin with Sherry and Mushroom Sauce?

Spanish pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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