German Pork Tenderloin with Mustard Mushroom Sauce

This German-style pork tenderloin is cut into medallions, seared in a skillet, then served in a creamy mustard mushroom sauce with a gentle tang. It is a practical, weeknight-friendly take on the family-style pork-and-cream dishes found in German cooking; serve it with potatoes, noodles, or spaetzle to catch the sauce.

Ingredients

1¼ lb (565 g) pork tenderloin, silver skin removed
¾ tsp (4.5 g) fine salt, divided
½ tsp (1 g) freshly ground black pepper
1 tbsp (15 ml) neutral oil, such as canola
8 oz (225 g) cremini or button mushrooms, wiped clean and sliced
1 small shallot, about 1½ oz (45 g), finely chopped
1 garlic clove, about ⅛ oz (3 g), minced
1 tbsp (14 g) unsalted butter
1 tbsp (8 g) all-purpose flour
½ cup (120 ml) low-sodium chicken broth
½ cup (120 ml) heavy cream
1 tbsp (15 ml) German medium-hot mustard
1 tsp (5 ml) apple cider vinegar
½ tsp (1 g) sweet paprika
1 tbsp (4 g) chopped fresh parsley, plus extra for serving

Instructions

Trim away any silver skin from the tenderloin, then cut it crosswise into medallions about 1½ inches (4 cm) thick. Pat the pieces dry with paper towels; this helps them brown instead of steaming. Season all sides with about ½ teaspoon of the salt and the black pepper. Keep the remaining salt for the sauce, and wash your hands and any surfaces that touched raw pork before handling cooked food.
Heat the oil in a large, heavy skillet over medium-high heat until it shimmers. If your skillet is not large enough to leave space between the pieces, sear the pork in two batches. Cook the medallions for about 2 minutes on each side, turning once, until they are deeply golden on the outside. They do not need to be fully cooked yet. Transfer them to a clean plate; keep any juices that collect there to add to the sauce.
Reduce the heat to medium and add the butter and sliced mushrooms to the same skillet. Cook for 5–6 minutes, stirring from time to time, until the mushrooms have released their moisture and are browned at the edges. Stir in the shallot and cook for about 1 minute, until softened, then add the garlic and paprika and stir for 30 seconds. If the pan looks dry, lower the heat rather than letting the garlic scorch.
Sprinkle the flour over the mushrooms and stir for about 1 minute so it coats them evenly. Slowly pour in the broth while scraping up the browned bits from the bottom of the pan. Bring the liquid to a gentle simmer and cook for 2 minutes, stirring, until it begins to thicken. Stir in the cream and mustard. Keep the sauce at a gentle simmer; a hard boil can make a cream sauce greasy or cause it to reduce too quickly.
Return the pork medallions and any plate juices to the skillet, turning the pieces so they are coated in sauce. Simmer gently for 3–5 minutes, turning once, until a food thermometer inserted into the center of the thickest medallion reads 145°F (63°C). USDA FSIS guidance sets 145°F (63°C) plus a 3-minute rest as the safe minimum for whole cuts of pork. Move the pork to a clean plate and let it rest for 3 minutes; keep the sauce warm over low heat during the rest.
Stir the apple cider vinegar, parsley, and remaining ¼ teaspoon salt into the sauce. Taste and adjust the seasoning if needed. If it is thicker than you like, stir in broth a tablespoon (15 ml) at a time; if it seems thin, simmer it briefly without the pork. Spoon the sauce and mushrooms over the rested medallions, and serve while hot.

Tips

Buy a whole pork tenderloin, not a pork loin roast: tenderloin is narrower and cooks much faster. Remove the shiny silver skin with a small sharp knife, sliding the blade just beneath it while pulling the membrane taut. Cutting the tenderloin into evenly thick medallions helps them finish cooking at nearly the same time.
German medium-hot mustard gives the sauce a balanced, rounded flavor. If it is hard to find, use Dijon mustard; it is usually sharper, so start with 2 teaspoons (10 ml), taste the sauce, and add more if you want a stronger mustard note. Avoid honey mustard here, since its sweetness changes the savory character of the dish.
Let the mushrooms brown before adding the shallot and flour. Crowding a small skillet traps steam, so cook the mushrooms in batches if necessary. A little browning adds savory depth, while scraping up the skillet’s browned bits when you add the broth gives the sauce more flavor without extra ingredients.
Use an instant-read thermometer rather than judging doneness by color or cooking time alone. Medallion thickness and skillet heat vary, and pork can become dry if left simmering after it reaches its target temperature. The 3-minute rest is part of the safe-temperature guidance, not an optional extra cooking step.

Serving Suggestions

Serve the medallions and plenty of sauce over buttered spaetzle, egg noodles, or mashed potatoes. These are especially useful when you want a starch that can catch the creamy mushroom sauce. Boiled or roasted potatoes also work well; for a lighter plate, pair the pork with steamed green beans, braised red cabbage, or a crisp cucumber salad dressed with vinegar.

For a simple German-inspired supper, put the pork and sauce on a platter, scatter parsley over the top, and bring the sides to the table separately. The sauce is rich, so a sharp or lightly dressed vegetable side offers a useful contrast. If you are serving bread, choose a sturdy slice for mopping up the sauce rather than a strongly seasoned loaf that competes with the mustard.

Variations

For a more pronounced mustard flavor, stir in an extra teaspoon of German mustard after the cream has been added. To make the sauce less rich, replace half of the cream with additional broth; it will be lighter and somewhat less velvety. For a deeper mushroom taste, use a mix of cremini and shiitake mushrooms, keeping the total amount at 8 ounces (225 g). Shiitake caps have a firmer, more savory character, while cremini are mild and familiar.

You can add ½ cup (75 g) thinly sliced leek with the shallot, or add 1 teaspoon (2 g) dried thyme with the paprika. If you do not have apple cider vinegar, use white wine vinegar in the same quantity; it provides a similar clean acidity. A splash of dry white wine can replace some of the broth, but let it simmer for a minute before adding the cream so its raw wine aroma cooks off. These are flexible home-cooking variations, not claims that there is one definitive version of the dish.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a shallow, covered container. Store the pork with the sauce so the medallions do not dry out; keep it refrigerated for 3–4 days. For best texture, do not leave the skillet sitting at room temperature while you serve dinner, and divide a large batch into smaller containers so it cools promptly.

Reheat only the portion you plan to eat. Warm the pork and sauce gently in a covered skillet over low heat, stirring the sauce and turning the medallions until the leftovers reach 165°F (74°C), as recommended for reheated leftovers. Add a splash of broth or water if the sauce has thickened in the refrigerator. A microwave also works: use a covered microwave-safe dish, heat in short intervals, and check the center of the pork with a food thermometer. Reheating can cook the pork further, so use gentle heat and stop once it reaches the safe reheating temperature.

For longer storage, freeze cooled portions in airtight, freezer-safe containers for up to 2 months for best quality. Thaw them in the refrigerator, not on the counter, then reheat to 165°F (74°C). The cream sauce may look slightly separated after thawing; stir it while warming over low heat. The texture may be a little less smooth than when freshly made, but it remains suitable for serving.

Frequently Asked Questions

Can I make this with pork tenderloin medallions that are thinner?
Yes, but reduce the initial searing time and check the temperature sooner during the final simmer. Thin medallions can reach 145°F (63°C) quickly, especially in a hot skillet. Remove each piece as it reaches temperature if the pieces are uneven, then let them rest for 3 minutes while you finish the sauce.

Can I make the sauce without flour?
Yes. Leave out the flour and simmer the broth and cream a little longer to reduce the sauce, stirring often. It will be less thick and will coat the pork more lightly. You can also mix 1 teaspoon (3 g) cornstarch with 1 tablespoon (15 ml) cold water, stir it into the simmering sauce, and cook briefly until thickened.

What can I use instead of heavy cream?
Half-and-half can replace the cream, but the sauce will be thinner and is more likely to separate if boiled, so keep it at a gentle simmer. For a less rich sauce, use half cream and half broth as described above. Milk alone is not an ideal direct substitute because it produces a noticeably thinner sauce and can curdle more easily when reduced.

Can I prepare any part of the recipe ahead?
You can slice the mushrooms, chop the shallot and parsley, and measure the sauce ingredients a day ahead; keep them covered in the refrigerator. For the best texture, cook the pork just before serving. If you make the complete dish ahead, cool and refrigerate it promptly, then reheat gently to 165°F (74°C); the pork may be less tender after reheating.

How do I know when the pork is done if the sauce covers it?
Lift a medallion briefly with clean tongs and insert an instant-read thermometer sideways into its center, avoiding the pan. Check the thickest piece, and check another if the medallions are different sizes. Do not rely on the sauce’s appearance or the pork’s color; the thermometer reading of 145°F (63°C), followed by a 3-minute rest, is the reliable guide for this whole cut.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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