Pork Medallions with Creamy Mushroom Sauce
Indulge in the rich and satisfying flavors of Pork Medallions with Creamy Mushroom Sauce, a restaurant-worthy meal that’s perfect for cozy nights or special occasions. Tender slices of pork tenderloin are seared to golden perfection and then nestled in a luscious sauce made with baby bella mushrooms, garlic, onions, and a blend of chicken broth, white wine, and heavy cream. Fresh thyme adds an herby note that elevates the dish, while a sprinkle of parsley brings a burst of color and freshness. Ready in just 45 minutes, this easy yet elegant recipe pairs beautifully with creamy mashed potatoes, buttered noodles, or roasted veggies for a complete meal. Perfect for lovers of hearty comfort food, this dish balances simplicity with sophistication, ensuring every bite is packed with flavor.
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Recipe Information
Ingredients
- 1 piece (about 1 pound) Pork tenderloin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 ounces, sliced Baby bella mushrooms
- 1 small, finely chopped Yellow onion
- 3 cloves, minced Garlic
- 0.5 cup Dry white wine
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 4 sprigs Fresh thyme
- 2 tablespoons, chopped Parsley
Instructions
Trim the pork tenderloin of any silver skin and slice it into 1-inch thick medallions. You should get approximately 8 medallions.
Season the pork medallions with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the pork medallions in a single layer and cook for about 3-4 minutes on each side or until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, add the unsalted butter. Once melted, add the sliced mushrooms and cook until they are golden brown, about 5 minutes.
Add the finely chopped onion to the mushrooms and sauté until the onion becomes translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the dry white wine, scraping any browned bits from the bottom of the skillet. Let it simmer until the wine is reduced by half, about 2-3 minutes.
Add the chicken broth, heavy cream, and thyme sprigs to the skillet, stirring to combine. Simmer the sauce until it thickens slightly, about 5 minutes.
Return the pork medallions to the skillet, nestling them into the sauce. Let them cook for another 2-3 minutes, allowing the flavors to meld.
Discard the thyme sprigs and serve the pork medallions hot, garnished with chopped parsley on top. Accompany with your favorite side dish.
Nutrition Facts
Calories |
1676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 490 mg | 163% | |
| Sodium | 4526 mg | 197% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 9.4 g | ||
| Protein | 122.7 g | 245% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 130 mg | 10% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3612 mg | 77% | |
*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.
