Pork Medallions with Mushroom Sauce
Elevate your weeknight dinners with this elegant yet approachable recipe for Pork Medallions with Mushroom Sauce. Tender slices of pork tenderloin are perfectly seared for a golden-brown crust, then simmered in a luscious, savory mushroom sauce made with white wine, chicken stock, and a touch of heavy cream. Aromatic shallots and garlic enhance the flavor, while fresh parsley adds a pop of brightness to this rich and comforting dish. With just 40 minutes from start to finish, this recipe is not only quick to prepare but also versatile—pair it with creamy mashed potatoes, steamed vegetables, or fluffy rice for an unforgettable meal. Perfect for cozy family dinners or special occasions, this dish is a must-try for mushroom lovers and pork enthusiasts alike!
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Recipe Information
Ingredients
- 1 piece (about 1-1.5 lbs) pork tenderloin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 small (finely chopped) shallots
- 2 cloves (minced) garlic
- 8 ounces (sliced) button mushrooms
- 1 cup dry white wine
- 1 cup chicken stock
- 1 cup heavy cream
- 2 tablespoons (chopped) fresh parsley
Instructions
Trim any silver skin from the pork tenderloin and slice it into 1-inch-thick medallions.
Season the pork medallions on both sides with salt and black pepper.
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 on each side, until golden brown. Remove the medallions from the skillet and set aside. They do not need to be fully cooked at this stage.
In the same skillet, add the remaining tablespoon of olive oil and butter. Reduce the heat to medium.
Add the finely chopped shallots and sauté for 2-3 minutes, until softened and translucent.
Stir in the minced garlic and sliced mushrooms. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and brown slightly.
Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes to reduce slightly.
Pour in the chicken stock and bring the mixture to a gentle simmer. Let it cook for 5 minutes to blend the flavors.
Stir in the heavy cream and return the pork medallions to the skillet. Simmer gently for 5-7 minutes, or until the sauce thickens slightly and the pork is cooked through (internal temperature of 145°F/63°C).
Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
Sprinkle the dish with freshly chopped parsley before serving.
Serve the pork medallions with mushroom sauce hot, alongside mashed potatoes, rice, or your favorite vegetables.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 1065 mg | 46% | |
| Total Carbohydrate | 5.6 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.2 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 30 mg | 2% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 917 mg | 20% | |
*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.
