Pork Medallions with Mushroom and Rosemary
Tender, juicy pork medallions meet earthy mushrooms and fragrant rosemary in this elegant yet easy-to-make dish. "Pork Medallions with Mushroom and Rosemary" features perfectly seared slices of pork tenderloin simmered in a velvety cream sauce infused with garlic and fresh herbs. The savory mushroom base, enriched with a touch of chicken broth and thickened with just the right amount of flour, creates a rich and satisfying flavor profile that pairs beautifully with creamy mashed potatoes or steamed vegetables. Ready in just 40 minutes, this recipe is ideal for a weeknight dinner that feels like a gourmet treat or an impressive centerpiece for your next dinner party. Indulge in this comforting yet sophisticated dish that will surely win over your taste buds.
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Recipe Information
Ingredients
- 1 piece (about 1 lb or 450 g) pork tenderloin
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves, minced garlic
- 2 teaspoons, chopped fresh rosemary
- 8 ounces, sliced mushrooms (such as cremini or button)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
Instructions
Trim the pork tenderloin of any excess fat and silver skin. Slice into 1-inch thick medallions.
Season the medallions with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the pork medallions for 2-3 minutes per side until golden brown. Remove them from the pan and set aside on a plate.
Reduce the heat to medium and add the remaining tablespoon of olive oil and butter to the skillet.
Add the minced garlic and chopped rosemary to the pan. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown.
Sprinkle the flour over the mushroom mixture and stir well, cooking for 1 minute to eliminate the raw flour taste.
Gradually pour in the chicken broth while whisking to prevent lumps. Let the mixture simmer for 2 minutes to thicken.
Stir in the heavy cream and let the sauce simmer gently for another 2-3 minutes until creamy and smooth.
Return the pork medallions to the skillet, along with any juices that may have accumulated on the plate.
Simmer the medallions in the sauce for 5-7 minutes, ensuring they are cooked through and reach an internal temperature of 145°F (63°C). Stir occasionally to coat the pork with the sauce.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Serve the pork medallions with the mushroom and rosemary sauce spooned over the top. Pair with mashed potatoes, rice, or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
1996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.1 g | 190% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 4537 mg | 197% | |
| Total Carbohydrate | 23.6 g | 9% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 5.2 g | ||
| Protein | 123.4 g | 247% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 83 mg | 6% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3083 mg | 66% | |
*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.
