Pork Medallions in Balsamic Mushroom Sauce
Tender, juicy pork medallions meet a rich and savory balsamic mushroom sauce in this elegant yet approachable dish. Perfectly seared slices of pork tenderloin are bathed in a luxurious sauce made with earthy cremini mushrooms, tangy balsamic vinegar, and a touch of cream, creating a well-balanced harmony of flavors. The addition of fresh thyme and garlic infuses the dish with aromatic depth, while a final garnish of parsley adds a pop of freshness. With a quick 15-minute prep time and a simple, one-pan cooking method, this recipe is ideal for both weeknight dinners and special occasions. Serve these pork medallions over creamy mashed potatoes, fluffy rice, or alongside your favorite steamed vegetables for a comforting and restaurant-quality meal.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 3 Garlic cloves, minced
- 8 oz Cremini mushrooms, sliced
- 3 tbsp Balsamic vinegar
- 1 cup Chicken broth
- 1 tbsp Heavy cream
- 1 tsp Fresh thyme leaves
- 1 tbsp Parsley, chopped (optional, for garnish)
Instructions
Trim any excess fat and silver skin from the pork tenderloin. Slice it into 1-inch thick medallions.
Season both sides of the pork medallions with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the medallions to the skillet, cooking for 2-3 minutes per side until browned. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Once the butter is melted, add the minced garlic and cook for 30 seconds until fragrant.
Add the sliced mushrooms to the skillet. Cook for 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Stir in the balsamic vinegar and chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
Reduce the heat to medium-low and let the sauce simmer for 5 minutes, reducing slightly.
Stir in the heavy cream and thyme leaves. Return the pork medallions to the skillet, nestling them into the sauce.
Simmer for another 4-5 minutes or until the pork is cooked through (internal temperature should reach 145°F/63°C).
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Garnish with chopped parsley, if desired, and serve warm alongside mashed potatoes, rice, or steamed vegetables.
Nutrition Facts
Calories |
1241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 4490 mg | 195% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 12.3 g | ||
| Protein | 123.3 g | 247% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 109 mg | 8% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3206 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.
