Pork Medallions With Mushroom Gravy Recipe

I made Pork Medallions With Mushrooms that end up with a silky mushroom gravy so good you’ll pretend you had a reservation.

I’m obsessed with Pork Medallion Recipes Skillet because it’s the kind of dinner that feels brag-worthy without trying too hard. I love how pork tenderloin, trimmed and cut into medallions, soaks up a savory mushroom gravy and stays juicy in every bite.

The mushrooms actually add punch, not just make it look fancy. And the sauce is rich and a little tangy, the kind that makes me pause mid-bite.

I always think about Sides For Pork Tenderloin. No fuss, just bold flavors that make weeknights feel like I cared.

I want it hot, saucy, and impossible to ignore, seriously now.

Ingredients

• Pork tenderloin medallions, the meaty stars, tender and quick-cooking for dinner wins.
• Salt and black pepper, classic tags that bring out meatiness and balance the sauce.
• All purpose flour, for a light crust and fuller gravy mouthfeel, nothing fancy.
• Olive or neutral oil, it’s how you get a golden sear without sticking.
• Unsalted butter, adds silky richness and that cozy, slightly nutty note.
• Cremini or button mushrooms, earthy chew that soaks up the gravy beautifully.
• Shallot or onion, basically sweet, sharp depth that rounds out the mushrooms.
• Garlic cloves, punchy aroma that makes the whole dish feel homey.
• Dry white wine or extra broth, it’s the bright lift that cuts richness.
• Low sodium chicken broth, keeps things savory and helps build the sauce body.
• Heavy cream, makes the gravy lush and silky, just a little indulgence.
• Dijon mustard, subtle tang that ties cream and broth together nicely.
• Worcestershire or soy sauce, optional umami boost that deepens savory notes.
• Fresh or dried thyme, herb warmth that pairs perfectly with pork and mushrooms.
• Cornstarch slurry, optional thickener if you want a glossier, clingier gravy.
• Fresh parsley, chopped garnish that adds a pop of color and fresh zip.

Ingredient Quantities

• 1 1/4 pounds pork tenderloin, trimmed and cut into 1 inch medallions
• Salt and freshly ground black pepper, to taste
• 1/2 cup all purpose flour, for dredging
• 2 tablespoons olive oil or neutral oil, plus extra if needed
• 2 tablespoons unsalted butter
• 8 ounces cremini or button mushrooms, sliced
• 1 small shallot, finely chopped (or 1/4 cup onion), minced
• 2 garlic cloves, minced
• 1/3 cup dry white wine or extra chicken broth
• 1 1/4 to 1 1/2 cups low sodium chicken broth
• 1/2 cup heavy cream (or 1/3 cup for a lighter sauce)
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce or soy sauce, optional for depth
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water, optional for thicker gravy
• 2 tablespoons chopped fresh parsley for garnish, optional

How to Make this

1. Pat pork medallions dry, season both sides with salt and plenty of black pepper, then lightly dredge in the flour shaking off excess.

2. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering; add pork in a single layer and sear 1 to 2 minutes per side until golden brown but not cooked through. Work in batches if needed and add a bit more oil if the pan gets dry. Transfer medallions to a plate.

3. Reduce heat to medium, melt 2 tablespoons butter in the same skillet and add sliced mushrooms. Let them brown without stirring too often so they get color, about 5 to 7 minutes; season lightly with salt.

4. Add the shallot and garlic to the mushrooms and cook 1 minute until fragrant, scraping up browned bits from the pan for flavor.

5. Pour in 1/3 cup dry white wine (or extra chicken broth) to deglaze the skillet, scraping the bottom, and let it reduce by about half, roughly 1 to 2 minutes.

6. Stir in 1 1/4 to 1 1/2 cups low sodium chicken broth, 1/2 cup heavy cream (or 1/3 cup if you want it lighter), 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire or soy sauce if using, and 1 teaspoon thyme. Bring to a gentle simmer.

7. Return pork medallions and any collected juices to the skillet, nestle them into the gravy, cover loosely and simmer on low for 5 to 7 minutes until pork reaches 145°F and the sauce thickens slightly.

8. If you want a thicker gravy, stir together 1 tablespoon cornstarch with 1 tablespoon cold water, then slowly whisk it into the simmering sauce and cook 1 to 2 minutes until glossy and thickened. Taste and adjust salt and pepper.

9. Finish by stirring in a small pat of butter if you want extra silkiness, sprinkle with 2 tablespoons chopped fresh parsley, then serve the pork medallions spooned with mushroom gravy over mashed potatoes, noodles, or rice.

Equipment Needed

1. Large heavy skillet (12 inch)
2. Cutting board and a sharp chef knife
3. Mixing bowl or shallow dish for flour dredging
4. Plate for resting seared medallions
5. Tongs or a slotted spatula for turning pork
6. Wooden spoon or silicone spatula for stirring sauce
7. Measuring cups and spoons
8. Instant read meat thermometer
9. Small bowl and whisk for the cornstarch slurry or for mixing sauces

FAQ

Pork Medallions With Mushroom Gravy Recipe Substitutions and Variations

• Pork tenderloin: chicken breast cut into medallions, pork chops sliced thin, turkey tenderloin, or firm tofu for a vegetarian swap (press it first so it soaks up flavor)
• Cremini/button mushrooms: shiitake or portobello, canned mushrooms in a pinch, or rehydrated dried porcini for a deeper, almost meaty flavor
• Heavy cream: half and half for a lighter sauce, whole milk plus a tablespoon of butter, plain Greek yogurt stirred in off the heat, or coconut milk if you want a dairy free version
• Dry white wine: dry vermouth, extra chicken broth with a squeeze of lemon, apple cider vinegar diluted with water, or use more broth and skip the alcohol all together

Pro Tips

1) Dry the pork really well before dredging. If the medallions are even a little damp the flour wont stick and you lose that nice golden crust. Pat, then pat again.

2) Don’t overcrowd the pan when searing. Work in small batches so each piece gets a good brown. If the pan looks dry add a teaspoon of oil between batches, otherwise you’ll steam the meat instead of searing it.

3) Let the mushrooms get good color before you add shallots. Stirring too much makes them sweat not brown, and you want those browned bits for flavor. Use a spatula to scrape up any fond when you deglaze.

4) Taste as you go with the sauce and adjust at the end. If it needs brightness add a splash of vinegar or lemon juice, if it needs depth add a little soy or Worcestershire, and if it’s too thin thicken with the cornstarch slurry a bit at a time so you dont overdo it.

Pork Medallions With Mushroom Gravy Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I made Pork Medallions With Mushrooms that end up with a silky mushroom gravy so good you'll pretend you had a reservation.

Pin

Servings

4

servings

Calories

505

kcal

Equipment: 1. Large heavy skillet (12 inch)
2. Cutting board and a sharp chef knife
3. Mixing bowl or shallow dish for flour dredging
4. Plate for resting seared medallions
5. Tongs or a slotted spatula for turning pork
6. Wooden spoon or silicone spatula for stirring sauce
7. Measuring cups and spoons
8. Instant read meat thermometer
9. Small bowl and whisk for the cornstarch slurry or for mixing sauces

Ingredients

• 1 1/4 pounds pork tenderloin, trimmed and cut into 1 inch medallions

• Salt and freshly ground black pepper, to taste

• 1/2 cup all purpose flour, for dredging

• 2 tablespoons olive oil or neutral oil, plus extra if needed

• 2 tablespoons unsalted butter

• 8 ounces cremini or button mushrooms, sliced

• 1 small shallot, finely chopped (or 1/4 cup onion), minced

• 2 garlic cloves, minced

• 1/3 cup dry white wine or extra chicken broth

• 1 1/4 to 1 1/2 cups low sodium chicken broth

• 1/2 cup heavy cream (or 1/3 cup for a lighter sauce)

• 1 teaspoon Dijon mustard

• 1 teaspoon Worcestershire sauce or soy sauce, optional for depth

• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

• 1 tablespoon cornstarch mixed with 1 tablespoon cold water, optional for thicker gravy

• 2 tablespoons chopped fresh parsley for garnish, optional

Directions

• Pat pork medallions dry, season both sides with salt and plenty of black pepper, then lightly dredge in the flour shaking off excess.
• Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering; add pork in a single layer and sear 1 to 2 minutes per side until golden brown but not cooked through. Work in batches if needed and add a bit more oil if the pan gets dry. Transfer medallions to a plate.
• Reduce heat to medium, melt 2 tablespoons butter in the same skillet and add sliced mushrooms. Let them brown without stirring too often so they get color, about 5 to 7 minutes; season lightly with salt.
• Add the shallot and garlic to the mushrooms and cook 1 minute until fragrant, scraping up browned bits from the pan for flavor.
• Pour in 1/3 cup dry white wine (or extra chicken broth) to deglaze the skillet, scraping the bottom, and let it reduce by about half, roughly 1 to 2 minutes.
• Stir in 1 1/4 to 1 1/2 cups low sodium chicken broth, 1/2 cup heavy cream (or 1/3 cup if you want it lighter), 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire or soy sauce if using, and 1 teaspoon thyme. Bring to a gentle simmer.
• Return pork medallions and any collected juices to the skillet, nestle them into the gravy, cover loosely and simmer on low for 5 to 7 minutes until pork reaches 145°F and the sauce thickens slightly.
• If you want a thicker gravy, stir together 1 tablespoon cornstarch with 1 tablespoon cold water, then slowly whisk it into the simmering sauce and cook 1 to 2 minutes until glossy and thickened. Taste and adjust salt and pepper.
• Finish by stirring in a small pat of butter if you want extra silkiness, sprinkle with 2 tablespoons chopped fresh parsley, then serve the pork medallions spooned with mushroom gravy over mashed potatoes, noodles, or rice.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 379g
• Total number of serves: 4
• Calories: 505kcal
• Fat: 35g
• Saturated Fat: 15g
• Trans Fat: 0.3g
• Polyunsaturated: 2g
• Monounsaturated: 18g
• Cholesterol: 178mg
• Sodium: 450mg
• Potassium: 670mg
• Carbohydrates: 15g
• Fiber: 1.3g
• Sugar: 1g
• Protein: 41g
• Vitamin A: 270IU
• Vitamin C: 1.5mg
• Calcium: 30mg
• Iron: 1.5mg