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
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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.
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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.
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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.
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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.
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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.
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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.
What to Serve with Pork Medallions in Mushroom Gravy?
Creating a complete meal around these savory pork medallions elevates the entire dining experience.
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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!
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.
Pork Tenderloin Medallions Variations
Feel free to get creative and make these Pork Tenderloin Medallions your own with these enjoyable twists!
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Mushroom Varieties: Experiment with shiitake, maitake, or oyster mushrooms for a unique flavor profile and texture boost. Each type offers its own delightful earthiness.
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Add Vegetables: Toss in sliced asparagus, zucchini, or colorful bell peppers while sautéing shallots. This adds freshness and color to your dish, making it more vibrant.
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Spice It Up: Increase the heat by adding more red pepper flakes or even fresh chopped chili if you’re daring. A little heat can elevate the flavor and thrill the palate.
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Alternate Proteins: For a twist, substitute pork with chicken breasts or thighs. Adjust your cooking time slightly to ensure they’re cooked through and juicy.
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Herb Infusion: Stir in fresh herbs like rosemary or cilantro at the end for a fragrant burst that enhances the entire dish. Fresh herbs can add brightness and depth to the gravy.
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Creamy Twist: Add a splash of heavy cream to the mushroom gravy for a richer, silkier texture. This makes the gravy extra sumptuous and luxurious.
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Wine Sauce: Deglaze the pan with a splash of white wine before adding the broth, lending a beautiful acidity and complexity to the gravy. The flavors meld beautifully for a gourmet touch.
Indulge in these variations for a unique culinary experience that keeps your dinners exciting and memorable!
Make Ahead Options
These Pork Tenderloin Medallions in Mushroom Gravy are perfect for meal prep enthusiasts! You can prepare the pork medallions up to 24 hours in advance by dredging them in the seasoned flour mixture, then refrigerating them in an airtight container. Additionally, the mushroom gravy can be made ahead and stored in the fridge for up to 3 days. To maintain their quality, cool the gravy completely before storing. When you’re ready to serve, simply reheat the gravy gently on the stovetop while you sear the medallions, then combine them to warm through for that rich, restaurant-quality experience without the fuss on busy nights!
Expert Tips for Pork Tenderloin Medallions
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Uniform Thickness: Ensure all medallions are cut to an even thickness for consistent cooking; this prevents some from overcooking while others are underdone.
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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.
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Mushroom Care: Avoid washing cremini mushrooms; instead, use a dry brush to remove dirt, preserving their texture and preventing sogginess in the gravy.
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Taste as You Go: Always taste the gravy as it simmers. Adjust the seasonings, including salt and pepper, to suit your preference before serving.
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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
What type of pork is best for medallions?
I recommend using pork tenderloin as it provides the tender, juicy texture that’s perfect for medallions. Avoid using pork loin, as it’s tougher and doesn’t deliver the same level of succulence.
How should I choose mushrooms for the gravy?
Look for firm, plump cremini mushrooms without dark spots or wrinkles. If you want to mix it up, shiitake or portobello mushrooms can also work beautifully, each bringing a unique flavor and texture to the gravy.
Can I store leftover pork medallions?
Absolutely! Store your leftover pork medallions in an airtight container, and they will stay fresh in the fridge for 3-5 days. If you want to keep them longer, you can freeze them for up to 3 months.
How do I properly freeze pork medallions?
To freeze properly, let the cooked medallions cool completely. Then, wrap each medallion individually in plastic wrap and place them in an airtight freezer bag or container. Make sure to label the bag with the date. When you’re ready to enjoy them, simply thaw overnight in the fridge and reheat gently.
What should I do if my gravy is too thick?
If your gravy ends up thicker than you’d like, don’t worry! You can add a bit more beef broth or water to thin it out. Heat the gravy gently while whisking continuously until you reach your desired consistency.
Are there any dietary considerations for this recipe?
Yes! If you’re making this dish for someone with gluten sensitivities, you can use a gluten-free all-purpose flour for dredging the pork. Additionally, check for low-sodium options for the bouillon and soy sauce if you’re concerned about salt intake. Always communicate with guests about ingredients to ensure an enjoyable meal!
Pork Tenderloin Medallions with Irresistible Mushroom Gravy
Ingredients
Equipment
Method
- Begin by trimming the silverskin from the pork tenderloin. Cut it into 12 medallions, about 1 inch thick.
- 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.
- 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 golden brown. Remove and tent with foil.
- Using the same skillet, add the cremini mushrooms in batches and sauté until golden brown. Season lightly before removing from the pan.
- In the same skillet, sauté shallots and garlic, adding red pepper flakes. Stir in flour to form a roux, then whisk in beef broth, Worcestershire sauce, soy sauce, and Dijon mustard. Let simmer until thickened.
- Return the pork medallions to the skillet, spooning gravy over them. Let warm together for a few minutes and taste for seasoning adjustments.