Pork Medallions in Mushroom Sauce

Why this is the recipe to make

There's a lot to love about pork medallions with mushroom gravy. It's one of those dishes that feels gourmet but is simple to make, and it tastes even better than it looks (which is saying something because it looks amazing). Here's why you'll want to add it to your regular dinner rotation:

Quick and easy - Slicing the pork into medallions helps it cook super fast, making this a perfect 30-minute meal.

Incredible flavor - Between the seasoned pork, the buttery sautéed mushrooms, and that rich, creamy sauce, every bite is packed with savory deliciousness.

One-skillet wonder - Fewer dishes = happier you!

Crowd-pleasing - Even picky eaters can't resist pork medallions drenched in creamy mushroom sauce.

Ingredients

Here's the short and sweet list of what you need to make this tasty dish happen.

• Pork tenderloin - Lean, tender, and perfect for slicing into juicy medallions.
• Salt, pepper, and paprika - Simple seasonings that bring out the best in the pork.
• Olive oil - For searing the pork to golden perfection.
• Butter - Adds richness to the mushroom and onion mixture.
• Mushrooms - Fresh, earthy mushrooms bring lots of flavor and texture to the sauce.
• Onion - Thinly sliced so it caramelizes and sweetens up in the pan.
• Garlic - Because a little garlic makes everything better.
• Flour - Helps thicken the creamy mushroom gravy.
• Beef broth - Adds savory depth to the sauce.
• Heavy cream - Makes the gravy luxuriously smooth and creamy.

How to make pork medallions with gravy

Ready to get cooking? Here's how easily this dish comes together:

1. Season pork tenderloin with salt, pepper, and paprika. Cut into 1" thick slices. Heat olive oil in a large skillet. Place medallions in skillet.
2. Brown the medallions. It should take about 3-4 minutes each side.
3. Remove medallions from skillet. Place butter in skillet and, once melted, add sliced mushrooms and onion.
4. Sauté for 5 minutes, adding minced garlic in last minute.

5. Whisk flour into mushroom-onion mixture until smooth.
6. Slowly add beef broth, continually mixing so that it doesn't get lumpy.
7. Add cream and allow the mixture to thicken for 5 minutes, stirring occasionally.
8. Add medallions back to pan, stirring to cover with sauce, and let them warm up.

To serve, place noodles on plate and top them with 3-4 medallions then spoon sauce over them. Add a vegetable or a simple salad and dig into the tenderest pork imaginable!

Recipe Tips

Want to make sure your pork medallions turn out perfectly every time? Here are some handy tips:

Remove the silverskin: Silverskin is a thin, tough membrane on pork tenderloin that doesn't break down during cooking. To remove it, slip the tip of a sharp knife just under the silverskin at one end, angle the blade slightly upward, and carefully slice along the length of the meat, pulling the silverskin taut with your other hand as you go. Try to remove as little meat as possible.

Use a thermometer: To make sure your pork is juicy and safe to eat, use an instant-read thermometer. Pork is perfectly cooked when it reaches an internal temperature of 145°F.

Swap in some wine: For a little extra depth of flavor, replace about ¼ cup of the beef broth with dry white wine (or even dry red wine) when making the sauce.

Dredge for extra crisp: For a slightly crispy, golden crust, lightly dredge the pork medallions in flour before searing them.

Don't overcook: Pork tenderloin cooks quickly. Keep an eye on it so it stays tender and juicy, not dry.

What to serve with pork medallions with mushroom cream sauce

This rich and creamy pork dish pairs wonderfully with all sorts of comforting sides! Here are some delicious ideas:

Serve it over buttered egg noodles, fluffy rice, or creamy mashed potatoes.

Round out the meal with some vegetables like steamed or roasted broccoli or sautéed or air-fried green beans.

A simple salad is always a good idea too. A crisp Caesar salad or a fresh mixed greens salad with vinaigrette dressing will balance the richness of the pork and mushrooms perfectly.

How to store, freeze, and reheat leftovers

Storing: Keep any leftover pork medallions and sauce in an airtight container in the refrigerator. They'll stay fresh for about 3 to 4 days. When storing, make sure the pork is fully coated in sauce to help keep it moist.

Freezing: You can freeze pork medallions with mushroom sauce for up to 2 months. Let everything cool completely, then transfer it to a freezer-safe container or bag. For best results, freeze the pork and sauce together so the flavors stay locked in.

Reheating: Gently reheat leftovers on the stovetop over low heat, stirring occasionally, until warmed through. You can also microwave portions in 30-second bursts, stirring in between, to make sure the sauce heats evenly and doesn't separate.

More pork tenderloin recipes

• Air Fryer Pork Tenderloin
• Baked Bacon Wrapped Pork Tenderloin
• Grilled Asian Pork Tenderloin
• Grilled Tex Mex Pork Tenderloin
• Instant Pot Honey Garlic Pork Tenderloin

Find lots of easy 30 minute meals and recipes for pork right here on 2CM!