Mushroom Pork Medallions

Elevate your dinner game with these Mushroom Pork Medallions, a savory dish that's rich in flavor yet surprisingly simple to prepare. Tender pork medallions are perfectly seared to golden perfection, then nestled into a creamy, velvety sauce infused with buttery mushrooms, a hint of Dijon mustard, and fresh thyme. The addition of white wine (or chicken broth) adds a subtle depth, making this dish feel effortlessly gourmet. Ready in just 40 minutes, this comforting skillet meal is ideal for busy weeknights or as a show-stopping entrée for guests. Pair it with fluffy mashed potatoes, steamed rice, or vibrant seasonal veggies to soak up every drop of the luscious sauce. This recipe combines elegance and comfort in every bite—your kitchen will smell like a fine dining restaurant! Perfectly suited for keywords like "easy pork medallions," "creamy mushroom sauce recipe," and "one-pan pork dinner."

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 piece (approximately 1 lb) pork tenderloin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 3 cloves garlic cloves, minced
• 8 oz baby bella mushrooms, sliced
• 0.5 cup white wine or chicken broth
• 0.75 cup heavy cream
• 2 teaspoons Dijon mustard
• 1 teaspoon fresh thyme leaves, chopped
• 2 tablespoons parsley, chopped (for garnish)

Directions

Step 1

Trim the pork tenderloin of any silver skin and cut it into 1-inch thick medallions.

Step 2

Season both sides of the pork medallions with salt and black pepper.

Step 3

In a large skillet, heat olive oil over medium-high heat. Add the pork medallions in a single layer and cook for 3-4 minutes per side, or until golden brown. Remove the pork from the skillet and set aside.

Step 4

Reduce the heat to medium and add the butter to the same skillet. Once melted, add the diced onion and cook for 2-3 minutes, stirring occasionally, until softened.

Step 5

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 6

Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and their moisture has evaporated.

Step 7

Deglaze the skillet with white wine or chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes, reducing the liquid slightly.

Step 8

Stir in the heavy cream, Dijon mustard, and fresh thyme. Bring the mixture to a gentle simmer.

Step 9

Return the pork medallions (and any accumulated juices) to the skillet, nestling them into the sauce. Cover and simmer for 5-7 minutes, or until the pork is cooked through to an internal temperature of 145°F (63°C).

Step 10

Taste the sauce and adjust seasoning with additional salt or pepper, if needed.

Step 11

Garnish with fresh parsley before serving. Serve hot over mashed potatoes, rice, or with your favorite vegetables.

Nutrition Facts

Serving size	1212.5 grams (1212.5g)

Amount per serving	% Daily Value*
Calories	1906

Total Fat 130.20g	167%
Saturated Fat 59.90g	300%
Polyunsaturated Fat 4.90g
Cholesterol 550mg	183%
Sodium 4220mg	183%
Total Carbohydrate 29.00g	11%
Dietary Fiber 5.50g	20%
Total Sugars 12.00g
Protein 119.90g	240%

Vitamin D 52IU	261%
Calcium 105mg	8%
Iron 7mg	41%
Potassium 3182mg	68%

*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.

Source of Calories

Fat: 66.3%

Protein: 27.1%

Carbs: 6.6%