This grilled pork tenderloin with mushroom cream sauce is a balanced, steakhouse-inspired plate that works just as well for a weeknight cookout as it does for a special occasion. Tender pork medallions are lightly coated in Bijon Dijon mustard, seasoned with Cattleman’s Grill Trail Dust, and grilled over live fire for a clean crust and juicy interior. A rich mushroom cream sauce comes together on the grill in a Dutch oven, using garlic olive oil, Lone Star Brisket Rub, and a simple roux finished with chicken stock and heavy cream.
The meal is rounded out with two simple sides cooked alongside the pork. Creamy mustard pasta brings a smooth, savory contrast, while grilled broccoli adds charred flavor and texture from a hot direct-fire sear before finishing over indirect heat. Cooking everything outdoors keeps the process efficient and the flavors cohesive, with each component building on the last.
This is a practical, crowd-friendly recipe that highlights proper grill setup, heat management, and timing while delivering comforting flavors with a polished finish.
What You’ll Love About This Recipe
- Balanced plate with protein, pasta, and vegetables
- Simple grill-forward techniques with big payoff
- Creamy mushroom sauce made entirely outdoors
- Easy to scale for family meals or guests
- Works on flat top or traditional grill setups
Grilled Pork Tenderloin with Mushroom Cream Sauce
Tom Jackson
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
American
Servings
4
Prep Time
20 minutes
Cook Time
45 minutes
Calories
820
Juicy grilled pork tenderloin served with a creamy mushroom sauce, mustard pasta, and fire-kissed broccoli.
Ingredients
-
1½ lb pork tenderloin
-
Bijon Dijon Mustard
-
Cattleman’s Grill Trail Dust
-
3 tbsp Texas Olive Ranch Garlic Extra Virgin Olive Oil
-
12 oz mushrooms, thinly sliced
-
Cattleman’s Grill Lone Star Brisket Rub
-
2 tbsp flour
-
¾ cup chicken stock
-
1 cup heavy cream
-
1 lb Zelli Fusilli pasta
-
2 cups heavy cream
-
1 tbsp mustard
-
Cattleman’s Grill Italiiano Seasoning
-
12 oz broccoli florets
-
3 tbsp Texas Olive Ranch Extra Virgin Olive Oil
-
Meat Church Blanco Seasoning
Pork Tenderloin
Mushroom Cream Sauce
Creamy Mustard Pasta
Grilled Broccoli
Directions
Preheat your grill for two-zone cooking, building a hot direct-fire area around 450°F and a cooler indirect zone. Light charcoal using chimneys to establish a clean, steady fire before cooking.
Pat the pork tenderloin dry, then slather lightly with Bijon Dijon mustard. Season evenly on all sides with Cattleman’s Grill Trail Dust. Place the pork over direct heat and grill, turning as needed, until it develops light grill marks and reaches an internal temperature of about 135–138°F.
Move the pork to indirect heat and continue cooking until it reaches 145°F internal. Remove from the grill, tent loosely with foil, and rest for 10 minutes before slicing into medallions.
While the pork cooks, place a Dutch oven over medium heat on the grill. Add the garlic olive oil and mushrooms, seasoning with Lone Star Brisket Rub. Cook until the mushrooms are softened and lightly browned. Stir in the flour and cook for about 30 seconds, then gradually add the chicken stock and heavy cream. Simmer until thickened and smooth, stirring frequently.
Bring a pot of salted water to a boil and cook the pasta to al dente. In a separate pan, reduce the heavy cream with mustard and Italiiano Seasoning until creamy. Drain the pasta and toss with the mustard cream sauce.
Toss the broccoli florets with olive oil and Blanco Seasoning. Grill over direct heat until lightly charred, then move to indirect heat to soften to your preferred texture.
Slice the rested pork and spoon mushroom cream sauce over the top. Serve with creamy mustard pasta and grilled broccoli.
Recipe Note
Recipe FAQ
How do I keep pork tenderloin from drying out?
Cook to 145°F and rest before slicing to retain moisture.
Can I make the mushroom sauce ahead of time?
Yes. Reheat gently and thin with stock or cream if needed.
What mushrooms work best?
Cremini or white button mushrooms both work well.
Can this be cooked on a gas grill?
Yes, use medium-high heat and maintain a clear indirect zone.
Do I need a Dutch oven?
It’s recommended for heat control, but any grill-safe pot will work.
Recipe Highlights & Insights
- Two-zone grilling keeps pork juicy
- Sauce is built directly on the grill
- Balanced plate with protein, starch, and vegetables
- Easy to scale for entertaining
Trending / Popular Elements
- One-grill complete meals
- Dutch oven cooking on the grill
- Cream-based sauces outdoors
Nutrition
Nutrition
- Serving Size
- 19.5
- per serving
- Calories
- 820
- Carbs
- 48 grams
- Fiber
- 4 grams
- Sugar
- 6 grams
- Protein
- 38 grams
- Fat
- 54 grams
- Saturated Fat
- 29 grams
- Sodium
- 920 milligrams
- Cholesterol
- 215 milligrams
