There’s a special kind of joy that comes from preparing a meal that both comforts and impresses, and these Pork Tenderloin Medallions in Mushroom Gravy do just that. Imagine the satisfying sizzle as these perfectly seared medallions hit the hot skillet, releasing a mouthwatering aroma that instantly elevates your kitchen into a gourmet hideaway. This recipe was born from a desire to create something luxurious yet quick—perfect for those busy weeknights or an unexpected gathering with friends.
Once you’ve discovered how effortlessly these tender pork medallions come together in under 30 minutes, they’ll become your go-to for a flavorful dinner that doesn’t compromise on quality. Enveloped in a rich mushroom gravy packed with umami, this dish dances between casual comfort and sophisticated elegance, making it ideal for both everyday meals and special celebrations. Let’s dive into the magic of this recipe and bring a little restaurant flair to your home!
Why are Pork Tenderloin Medallions so special?
Simplicity: This recipe is incredibly easy to follow, making it perfect for both novice cooks and seasoned chefs.
Quick: With a total cook time of under 30 minutes, you can whip up a flavorful meal on a busy schedule.
Gourmet Appeal: The rich mushroom gravy elevates pork medallions to a restaurant-quality dish right in your own kitchen.
Versatile Pairings: Serve with mashed potatoes, rice, or seasonal vegetables for a delightful meal that suits any occasion.
Crowd-Pleaser: Loved by family and friends alike, these medallions are sure to impress at gatherings or celebrations.
Discover more about stunning combinations by checking out our Serving Suggestions for additional pairing ideas!
Pork Tenderloin Medallions Ingredients
The key to making these mouthwatering Pork Tenderloin Medallions lies in the quality of your ingredients!
For the Medallions
- Pork Tenderloin – The star ingredient; cut into 1-2 inch medallions for quick and uniform cooking.
- Flour – Helps achieve a lovely crust when dredging the medallions; gluten-free options are available.
For the Gravy
- Cremini Mushrooms – Adds a rich, umami flavor to the gravy; can substitute with shiitake or portobello for different textures.
- Shallot – Enhances the gravy with a sweet, aromatic touch; onion works as a suitable alternative.
- Garlic – Fresh garlic gives the gravy a savory depth of flavor; if necessary, garlic powder can be used.
- Beef Broth – Forms the base of the gravy, imparting richness; opt for reduced sodium to manage salt levels.
- Beef Bouillon – Deepens the flavor profile of the gravy; granulated bouillon or cubes can be effective substitutes.
- Worcestershire Sauce – Elevates umami and adds complexity to the sauce.
- Soy Sauce – Enhances the overall umami in the gravy; using reduced sodium is a healthier choice.
- Dijon Mustard – Offers a tangy complement to the mushrooms, balancing flavor.
- Butter and Olive Oil – Provides a flavorful cooking medium; the combination prevents burning while enhancing taste.
For Seasoning
- Garlic Powder – Adds a hint of garlic flavor; optional if fresh garlic is used.
- Onion Powder – Provides additional depth; useful if you prefer not to use shallots.
- Paprika – Adds mild sweetness and color to the dish.
- Salt and Pepper – Essential seasonings that enhance the overall taste.
- Red Pepper Flakes – Introduces a bit of heat; adjust according to your spice preference.
- Dried Parsley, Oregano, and Thyme – Contributes aromatic notes to the gravy; fresh versions can be used for a brighter flavor.
Get ready to enjoy a meal that’s not just quick, but a gourmet delight everyone will love!
How to Make Pork Tenderloin Medallions
-
Prep Pork: Begin by trimming the silverskin from the pork tenderloin. Cut it into 12 medallions, about 1 inch thick. Use your palm to flatten each slightly for even cooking.
-
Dredge: In a shallow dish, mix together flour, garlic powder, onion powder, paprika, salt, and pepper. Dredge each medallion in this mixture, shaking off the excess to ensure a perfect crust.
-
Cook Medallions: Heat a mixture of butter and olive oil in a skillet over medium-high heat. Add half of the medallions and cook for about 3 minutes on each side until they’re golden brown and reach an internal temperature of 145°F. Remove from the pan and tent with foil to keep warm.
-
Caramelize Mushrooms: Using the same skillet, add the cremini mushrooms in batches, ensuring not to overcrowd them. Sauté until they turn golden brown and become fragrant, then season lightly before removing them from the pan.
-
Make Gravy: In the same skillet, sauté shallots and garlic, adding red pepper flakes for a kick. Stir in a bit of flour to form a roux, then gradually whisk in beef broth and add Worcestershire sauce, soy sauce, and Dijon mustard. Let it simmer until thickened.
-
Combine: Return the pork medallions to the skillet, carefully spooning the rich gravy over them. Let everything warm together for a few minutes, and taste for seasoning adjustments before serving.
Optional: Garnish with fresh parsley for a pop of color and added flavor!
Exact quantities are listed in the recipe card below.
Storage Tips for Pork Tenderloin Medallions
Fridge: Store leftovers in an airtight container for up to 3-5 days. This keeps your Pork Tenderloin Medallions fresh and flavorful for quick meal options.
Freezer: If you want to keep them longer, feel free to freeze your cooked medallions for up to 3 months. Make sure they’re in an airtight container or well-wrapped to prevent freezer burn.
Reheating: For best results, reheat gently in the microwave or on the stovetop with a splash of beef broth or water to maintain moisture and tenderness.
What to Serve with Pork Medallions in Mushroom Gravy?
Creating a complete meal around these savory pork medallions elevates the entire dining experience.
-
Creamy Mashed Potatoes:
Smooth and buttery, mashed potatoes soak up the rich gravy beautifully, creating a comforting balance. -
Steamed Asparagus:
The tender crunch of asparagus adds a fresh pop to the plate, brightening the flavors of the dish. -
Garlic Bread:
Crispy and fragrant, the warm garlic bread is perfect for mopping up any remaining gravy for a satisfying finish. -
Roasted Honey Carrots:
Sweet, caramelized carrots provide a lovely contrast to the savory medallions, adding a hint of sweetness that completes the meal. -
Wild Rice Blend:
Earthy and nutty, a wild rice blend brings different textures and flavors, enhancing the overall dining experience. -
Crisp Green Salad:
A fresh salad with a tangy vinaigrette perfectly balances the richness of the gravy, providing a refreshing contrast. -
Chardonnay:
A chilled glass of chardonnay complements the medallions and mushroom gravy, enhancing the meal’s overall flavor profile.
These pairings not only create a aesthetically pleasing plate but also a delightful harmony of flavors and textures!
Pork Tenderloin Medallions Variations
Customize this flavorful dish to suit your taste preferences and dietary needs!
-
Mushroom Varieties: Use shiitake, maitake, or oyster mushrooms for a unique twist. Each variety brings its own texture and richness to the dish.
-
Add Veggies: Sauté sliced asparagus, zucchini, or bell peppers alongside the shallots for added nutrition and color. The freshness complements the richness of the gravy beautifully.
-
Spice It Up: Increase the heat with additional red pepper flakes or a pinch of cayenne pepper for those who love a kick. Balance the heat with a dollop of creamy sauce if desired.
-
Alternate Proteins: Consider substituting pork with chicken breasts or thighs to mix things up. Adjust the cooking time to ensure they’re thoroughly cooked while keeping them juicy.
-
Herb Infusion: Experiment with fresh herbs like rosemary or thyme instead of dried for an aromatic lift. Chopped fresh herbs stirred in at the end can add delightful freshness.
-
Gluten-Free Option: Replace flour with cornstarch or a gluten-free flour blend for dredging—still achieving a deliciously thick gravy while catering to dietary restrictions.
-
Creamy Version: Stir in a splash of heavy cream or sour cream at the end for a richer, creamier gravy. This little touch elevates flavor and adds velvety smoothness.
-
Citrus Twist: Add a splash of lemon juice or a sprinkle of zest at the end to brighten the dish. The acidity offers a refreshing contrast to the savory richness of the gravy.
Make Ahead Options
These Pork Medallions in Mushroom Gravy are perfect for meal prep enthusiasts! You can prepare the pork medallions and the mushroom gravy separately up to 24 hours in advance. To do this, season and dredge the pork medallions, then store them in an airtight container in the refrigerator along with the prepared gravy, cooled down but still flavorful. When you’re ready to serve, simply reheat the gravy on the stovetop and sear the medallions in a hot skillet for a few minutes until warmed through. This method ensures that your dish remains just as delicious and saves you precious time for busy weeknights or entertaining guests!
Expert Tips for Pork Tenderloin Medallions
-
Uniform Thickness: Ensure all medallions are cut to an even thickness for consistent cooking; this prevents some from overcooking while others are underdone.
-
High Heat Sear: Start with a hot pan to achieve a beautiful golden crust on the pork. Resisting the urge to flip them frequently allows for better caramelization.
-
Mushroom Care: Avoid washing cremini mushrooms; instead, use a dry brush to remove dirt, preserving their texture and preventing sogginess in the gravy.
-
Taste as You Go: Always taste the gravy as it simmers. Adjust the seasonings, including salt and pepper, to suit your preference before serving.
-
Storage Tips: Keep leftovers in airtight containers for up to 3-5 days in the fridge. Reheat gently to maintain the juicy texture of the pork tenderloin medallions.
Pork Tenderloin Medallions Recipe FAQs
How do I choose the right pork tenderloin?
Absolutely! When selecting pork tenderloin, look for a piece that is pinkish-red in color, with minimal visible fat and no dark spots. It should feel firm to the touch. Avoid any cuts with excessive liquid or those that appear dull or discoloring, as these may indicate spoilage.
What’s the best way to store leftover pork medallions?
Very! To store leftover pork tenderloin medallions, place them in an airtight container and refrigerate for up to 3-5 days. Make sure they cool to room temperature before sealing to avoid condensation, which can make them soggy. Alternatively, keep them in the fridge in a vacuum-sealed bag for even longer freshness.
Can I freeze pork medallions?
You can! To freeze pork tenderloin medallions, first place them in a single layer on a baking sheet for a couple of hours to firm up. Afterwards, transfer them to a freezer-safe airtight container or heavy-duty freezer bag, labeling with the date. They’ll stay good for up to 3 months. To reheat, thaw in the refrigerator overnight then warm gently on the stovetop.
What if my gravy isn’t thickening?
No worries! If your gravy isn’t thickening as desired, here’s what you can do: In a small bowl, mix 1 tablespoon of flour with 2 tablespoons of cold water to create a slurry. Stir this mixture into your gravy, allowing it to simmer for a few minutes to see the thickening effect. You can repeat this if it still seems thin, but remember to keep the heat low to avoid clumping!
Are pork tenderloin medallions safe for pets?
It’s best to be cautious! While small amounts of plain, cooked pork can be safe for dogs, it’s important to avoid any seasoned portions—especially those containing garlic or onion—as they can be toxic to pets. Always consult your veterinarian before introducing new foods to your pet’s diet.
How long can I keep cooked pork medallions in the fridge?
Perfect question! Cooked pork tenderloin medallions can be safely stored in the fridge for 3 to 5 days. Just make sure they’re in an airtight container, and it’s wise to consume them within this timeframe for the best taste and safety. If you know you won’t finish them, consider freezing for later enjoyment!
Pork Tenderloin Medallions with Irresistible Mushroom Gravy
Ingredients
Equipment
Method
- Start by trimming the silverskin from the pork tenderloin. Cut it into 12 medallions, each about 1 inch thick. Gently flatten them with the palm of your hand for even cooking.
- In a bowl, mix together the flour and seasonings such as garlic powder, onion powder, paprika, salt, and pepper. Dredge each medallion in this mixture, shaking off any excess flour.
- Heat a combination of butter and olive oil in a skillet over medium-high heat. Cook half of the medallions for about 3 minutes per side until they are golden brown and reach an internal temperature of 145°F. Carefully remove them from the skillet and cover with foil to keep warm.
- Using the same skillet, add the sliced cremini mushrooms. Cook them in batches for even browning—let them sit until they turn golden. Season with salt and pepper toward the end, then remove and set aside.
- In the same skillet, sauté the chopped shallot, minced garlic, and red pepper flakes until fragrant. Sprinkle in some flour, stirring constantly. Gradually whisk in the beef broth and add the Worcestershire sauce, soy sauce, and Dijon mustard. Let it simmer until the gravy thickens.
- Return the cooked pork medallions to the skillet, spooning the rich gravy over them. Warm everything together for a few minutes, adjusting the seasoning if needed before serving.
- For a touch of freshness, garnish with chopped parsley before serving.