Pork Medallions with Mushroom Sauce
These 30-minute pork medallions in creamy mushroom sauce are your new weeknight go-to! Tender pork smothered in a rich sauce — it's quick, easy, and delicious.
Servings: 4 servings
Calories: 393kcal
Ingredients
- 1 pound pork tenderloin
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon paprika
- 3 Tablespoons olive oil
- 2 Tablespoons butter
- 8 ounces mushrooms sliced
- 1 large onion sliced thin
- 3 cloves garlic minced
- ¼ cup flour
- 1 ½ cups beef broth
- ¼ cup heavy cream
Instructions
- Season the tenderloin with salt, pepper and paprika. Slice into 1” thick medallions.
- In a large skillet, heat olive oil over medium heat. Place the tenderloins in the heated skillet and brown on each side for 3-4 minutes. Remove from skillet and keep warm.
- Melt butter in the same skillet. Add sliced mushrooms and onions and sauté for 5 minutes. Add minced garlic in the last minute.
- Whisk in flour and stir until smooth. Slowly add in beef broth and cream and continue whisking until smooth and the sauce starts to thicken, about 5 minutes.
- Add medallions back to the skillet. Let the mixture simmer until they are heated through. It should take about 3 minutes.
- Serve over egg noodles, mashed potatoes, or rice.
Notes
STORING/FREEZING
Store any leftover pork medallions and sauce in an airtight container in the refrigerator. They’ll stay fresh for about 3 to 4 days.
Freeze the pork and sauce in a freezer-safe container or bag for up to 2 months.
*Note that the nutritional information does not include what the medallions are served over.
Nutrition
Calories: 393kcal | Carbohydrates: 12g | Protein: 28g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 106mg | Sodium: 739mg | Potassium: 761mg | Fiber: 2g | Sugar: 3g | Vitamin A: 644IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 2mg
