This pork tenderloin with a creamy mushroom and lingonberry jam gravy comes together quickly and easily. It’s a simple but company-worthy dish!
I am a big fan of lingonberries! They remind me of cranberries in with their tart flavour. Lingonberry jam (or spread or preserves) is a great way to bring this flavour to savoury dishes such as this creamy mushroom pork tenderloin. The addition of the tart lingonberries just elevates this dish from the usual!
Ingredients and substitutions
A few notes about the key ingredients …
Lingonberry Jam – or lingonberry spread/lingonberry preserves are not hard to get your hands on. The first and most obvious place is Ikea. Yes, you’ll find it on the shelves there, as it is a common accompaniment to Swedish meatballs. Look for it around the food court. Amazon will also various brands of lingonberry jam or spread/preserves available for shipping. I used to find it at my local Walmart occasionally as well. Check the jam section at your grocer.
I highly recommend the lingonberry jam, but if you just can’t find it, the best substitute would be whole berry cranberry sauce.
Lingonberry Jam is a great condiment to pair with Swedish meatballs or try it with schnitzel, such as my classic pork schnitzel recipe. It is also great to use as a condiment on sandwiches (use plain or mix it with mayo for chicken or turkey sandwiches) or try it on a grilled cheese! Finally, you can use lingonberry jam in your favourite baking recipes, as well.
Mushrooms – you can use any type of mushroom you have or enjoy. I used whole cremini mushrooms that I sliced myself. I like to slice my own to get a variety of shapes in the mushroom sauce.
Heavy cream – this is the 35% b.f. whipping cream. If you prefer to use a lighter cream, you may want to thicken the sauce slightly with the optional cornstarch slurry detailed in the Recipe Card. Do note that lighter creams can split (curdle) a bit when combined with acidic sauces.
Dry mustard – also known as powdered mustard. This is rubbed on the pork tenderloin before browning for flavour. If you don’t have dry mustard, brush a little Dijon mustard on the pork instead.
White wine – if you prefer not to use wine or don’t have some on hand, simply add an equal amount of extra chicken broth to the sauce. I like to add just a teaspoon of white wine vinegar to the sauce sometimes to replicate the acidity of the wine when I don’t have wine available.
How to make pork tenderloin with mushroom lingonberry sauce
This is a summary of the steps to make this recipe. Always refer to the complete instructions in the Recipe Card below.
- Start by seasoning the pork tenderloin with salt, pepper and a rub of dried mustard for flavour. Brown the pork tenderloin in a bit of oil in an oven-proof skillet, then pop into the oven to finish cooking for about 15 minutes.
- Remove the pork tenderloin to rest covered loosely with foil while you make the sauce.
- Melt some butter in the skillet on the stovetop and add the shallots. Cook until softened, then add the garlic and cook.
- Add the sliced mushrooms to the skillet and cook until browned.
- Deglaze the pan with a splash of white wine and allow it to cook off for a minute.
- Add the chicken broth to the skillet and let it cook with the mushrooms until it reduces a bit.
- Add the cream to the skillet and stir to combine well.
- Add the lingonberry jam to the skillet and stir in.
- Slice the pork tenderloin and place on top of the sauce. Let the pork rewarm in the sauce, spooning a bit of the sauce over-top. Garnish with parsley and serve.
Recipe video
Recipe tips
- You can add the juices from the resting pork tenderloin into the sauce if you like.
- If you’d like a thicker sauce, mix up a cornstarch slurry of 1 Tablespoon of cornstarch and 1 Tablespoon of cold water. Drizzle a bit at a time into the simmering sauce until thickened as desired.
- You could also make this recipe with the larger boneless, centre-cut pork loin roast. Simply reduce the oven temperature to 325F and cook uncovered for about 25-30 minutes per lb. and until cooked through.
- I love to serve this dish with mashed potatoes and a green vegetable.
Making ahead, storing and freezing
This dish is best enjoyed freshly made as making ahead and reheating risks overcooking the pork.
Store leftovers in the fridge for up to 2 days.
Despite the cream, this dish actually freezes quite well. I found the sauce a touch thinner from the freeze thaw, but the sauce didn’t change texture negatively.
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Get the Recipe: Pork Tenderloin with Mushroom Lingonberry Sauce
Ingredients
- 1 lb pork tenderloin, visible fat and silver skin removed
- 1 teaspoon dried powdered mustard
- Salt and freshly ground pepper
- 1 Tablespoon olive oil
For the mushroom lingonberry sauce:
- 2 Tablespoons butter
- 1 shallot, peeled and diced
- 1 clove garlic, finely diced
- 8 oz cremini mushrooms, sliced
- 1/4 cup white wine, can omit
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/3 cup lingonberry jam, *see Note 1 below
- fresh thyme leaves, or dried thyme leaves
- 2-3 Tablespoons fresh parsley, plus more for garnish
- Salt and pepper, to taste
Instructions
- Preheat the oven to 450F (non-convection/not fan-assisted).
- Prepare the pork tenderloin by removing any visible fat and the silver skin that runs along the side. Season the pork tenderloin with a bit of salt and pepper and then rub the dried mustard over the pork.
- In an oven-safe skillet, heat the oil on the stovetop over medium-high heat.
- Add the pork tenderloin to the hot pan and brown on both sides, about 3-4 minutes per side. Transfer the skillet to the preheated oven and finish cooking, about 13-15 minutes or until the pork reaches an internal temperature of 145F.
- Remove from the oven and transfer the pork to a cutting board. Loosely cover with a sheet of aluminum foil to rest.
- Place the skillet onto the stovetop to make the sauce while the pork rests (careful the handle may be hot!!!). Add the butter and melt over medium heat. Add the shallot and cook, stirring, until the shallot softens, about 2-3 minutes. Add the mushrooms to the pan and cook, stirring, until softened and golden.
- Add the wine to the pan and allow it to cook off for about 1 minute. Add the chicken broth to the pan and stir in. Allow the sauce to simmer until it has reduced by about half, then add the cream and stir in. Add the lingonberry jam and stir in. Taste the sauce and add additional salt and pepper, as needed. *Proper salting will really bring all the great flavours together!
- Slice the pork tenderloin into 1/2-inch slices, then transfer to the skillet, placing it on top of the sauce. Spoon some of the sauce over-top and allow to re-heat with the sauce for a few minutes before serving. Serve garnished with some fresh chopped parsley.
- Tip! The finished sauce isn't super thick. If you'd prefer a thicker sauce, use the cornstarch slurry detailed below in the Recipe Notes to thicken it.
Notes
- You can use a lighter cream, such as half-and-half cream. I will often stir a teaspoon of cornstarch into lighter cream to thicken the sauce a bit more with the lighter cream. Also, note that lighter creams can sometimes separate when mixed with an acidic sauce (from the wine).
- You can add the juices from the resting pork tenderloin into the sauce if you like.
- If you’d like a thicker sauce, mix up a cornstarch slurry of 1 Tablespoon of cornstarch and 1 Tablespoon of cold water. Drizzle a bit at a time into the simmering sauce until thickened as desired.
- You could also make this recipe with the larger boneless, centre-cut pork loin roast. Simply reduce the oven temperature to 325F and cook uncovered for about 25-30 minutes per lb. and until cooked through.
- I love to serve this dish with mashed potatoes and a green vegetable.
More pork tenderloin recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!