1. Prepare the pork tenderloin.
Pat the pork tenderloin dry with paper towels. Trim away any excess silver skin, then cut the meat into medallions approximately 1¼ inches thick. Season both sides generously with salt, black pepper, and sweet paprika. Set aside while preparing the remaining ingredients.
2. Prepare the mushrooms and aromatics.
Clean the brown mushrooms and slice them evenly. Finely chop the onion and mince the garlic. Preparing everything before heating the skillet will make the cooking process smoother and easier.
3. Sear the pork medallions.
Heat the vegetable oil and butter together in a large skillet over medium-high heat. Once hot, add the pork medallions in a single layer, working in batches if necessary to avoid overcrowding the pan.
Sear for approximately 2–3 minutes per side until nicely browned on the outside. The pork does not need to be fully cooked at this stage because it will finish cooking in the sauce.
Transfer the seared pork to a plate and set aside, keeping any juices that collect.
4. Brown the mushrooms and onions.
Using the same skillet, add the sliced mushrooms and chopped onion to the flavorful pan drippings. Cook for about 5–6 minutes, stirring occasionally, until the mushrooms release their moisture and become beautifully golden brown.
Add the minced garlic and dried thyme. Stir and cook for another 30–60 seconds until fragrant.
5. Prepare the creamy mushroom sauce.
Pour the vegetable broth and heavy cream into the skillet. Stir gently, scraping up any flavorful browned bits from the bottom of the pan.
Add the cream cheese and mustard. Stir over medium-low heat until the cream cheese has melted and the sauce becomes smooth and creamy.
6. Melt in the Gouda cheese.
Reduce the heat to low. Gradually add the shredded Gouda, a little at a time, stirring gently until each addition melts into the sauce.
Continue stirring until the cheese is fully incorporated and the sauce has a rich, velvety consistency. Avoid boiling the sauce vigorously, as excessive heat can cause the cheese sauce to become grainy or separate.
7. Return the pork to the skillet.
Place the seared pork medallions back into the skillet along with any juices collected on the plate.
Turn the medallions gently to coat them with the creamy mushroom cheese sauce. Cover the skillet and allow everything to simmer gently for approximately 8–12 minutes, or until the pork reaches an internal temperature of 145°F, followed by a 3-minute rest.
The exact cooking time will depend on the thickness of the pork medallions and how thoroughly they were seared.
8. Adjust the sauce and seasonings.
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