Mushroom Pork Medallions
Elevate your dinner game with these Mushroom Pork Medallions, a savory dish that's rich in flavor yet surprisingly simple to prepare. Tender pork medallions are perfectly seared to golden perfection, then nestled into a creamy, velvety sauce infused with buttery mushrooms, a hint of Dijon mustard, and fresh thyme. The addition of white wine (or chicken broth) adds a subtle depth, making this dish feel effortlessly gourmet. Ready in just 40 minutes, this comforting skillet meal is ideal for busy weeknights or as a show-stopping entrée for guests. Pair it with fluffy mashed potatoes, steamed rice, or vibrant seasonal veggies to soak up every drop of the luscious sauce. This recipe combines elegance and comfort in every bite—your kitchen will smell like a fine dining restaurant! Perfectly suited for keywords like "easy pork medallions," "creamy mushroom sauce recipe," and "one-pan pork dinner."
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Recipe Information
Ingredients
- 1 piece (approximately 1 lb) pork tenderloin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 8 oz baby bella mushrooms, sliced
- 0.5 cup white wine or chicken broth
- 0.75 cup heavy cream
- 2 teaspoons Dijon mustard
- 1 teaspoon fresh thyme leaves, chopped
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Trim the pork tenderloin of any silver skin and cut it into 1-inch thick medallions.
Season both sides of the pork medallions with salt and black pepper.
In a large skillet, heat olive oil over medium-high heat. Add the pork medallions in a single layer and cook for 3-4 minutes per side, or until golden brown. Remove the pork from the skillet and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the diced onion and cook for 2-3 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and their moisture has evaporated.
Deglaze the skillet with white wine or chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes, reducing the liquid slightly.
Stir in the heavy cream, Dijon mustard, and fresh thyme. Bring the mixture to a gentle simmer.
Return the pork medallions (and any accumulated juices) to the skillet, nestling them into the sauce. Cover and simmer for 5-7 minutes, or until the pork is cooked through to an internal temperature of 145°F (63°C).
Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Garnish with fresh parsley before serving. Serve hot over mashed potatoes, rice, or with your favorite vegetables.
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.2 g | 167% | |
| Saturated Fat | 59.9 g | 300% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 4220 mg | 183% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 12.0 g | ||
| Protein | 119.9 g | 240% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 105 mg | 8% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3182 mg | 68% | |
*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.
