Gluten-Free Pork Medallions with Creamy Mushroom Sauce
Transform your weeknight dinners with this mouthwatering recipe for Gluten-Free Pork Medallions with Creamy Mushroom Sauce. Tender slices of perfectly seared pork tenderloin are nestled in a rich, velvety sauce made with cremini mushrooms, garlic, gluten-free chicken broth, and a splash of heavy cream, creating a crowd-pleasing dish that’s both hearty and wholesome. Fresh thyme and parsley add layers of earthy, aromatic flavor, while a quick cornstarch slurry ensures the sauce reaches the perfect consistency. Ready in just 40 minutes, this gluten-free dinner pairs beautifully with steamed vegetables, mashed potatoes, or a light salad for an elegant yet easy-to-make meal that’s guaranteed to impress. Perfect for anyone seeking a gluten-free main course that doesn't skimp on flavor!
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 ounces Cremini mushrooms
- 2 cloves Garlic cloves
- 0.5 cup Gluten-free chicken broth
- 0.5 cup Heavy cream
- 1 tablespoon Gluten-free cornstarch
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Chopped parsley
Instructions
Slice the pork tenderloin into 1-inch thick medallions and season both sides with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the pork medallions and cook for 3-4 minutes on each side until golden brown and cooked through. Remove the medallions from the skillet and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the sliced mushrooms and cook for about 5 minutes until softened and browned.
Add the minced garlic to the mushrooms and cook for 1 more minute until fragrant.
Pour in the gluten-free chicken broth and scrape any brown bits from the bottom of the pan. Allow the mixture to simmer for 3 minutes.
In a small bowl, whisk together the heavy cream and cornstarch until smooth.
Slowly add the cream mixture to the skillet, stirring constantly. Let the sauce simmer and thicken, for about 3-4 minutes.
Stir in the fresh thyme leaves and parsley, and season the sauce according to taste with additional salt and pepper if needed.
Return the pork medallions to the skillet and spoon the creamy mushroom sauce over them. Cook for an additional 2 minutes to warm the pork through.
Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.5 g | 139% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 490 mg | 163% | |
| Sodium | 4389 mg | 191% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.6 g | ||
| Protein | 118.7 g | 237% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 107 mg | 8% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3220 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
