This recipe for pork medallions is made in a rich and creamy mushroom sauce. It's a classic dish that is both delicious and easy to cook. It is also a great option for RV kitchens because you can make it in one pan, and it only requires a few simple ingredients.
If you need a fast, flavorful dinner that feels a little fancy, this recipe comes together in under 30 minutes. Whether you're cooking for two or hosting a last-minute guest, this recipe delivers every time.
I actually came up with this one day on the fly when my son texted to ask if his girlfriend could join us for dinner… about an hour before they arrived. Thankfully, pork tenderloin is one of those MVP ingredients I almost always have on hand.
This post was originally published on October 8, 2023, and has been updated with new photos and helpful tips to make the recipe even better.
What is a Pork Medallion?
A "medallion of pork" is simply a 1-2 inch slice of pork tenderloin.
Pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone of the pig. It is a tender, boneless cut of meat that is best cooked at high heat, such as grilling or pan-searing.
Pork tenderloins are seriously one of my favorite ways to get dinner on the table in a flash!
Why You'll Love This Recipe
Flexible - Pairs well with rice, potatoes, or green beans.
Fast & Easy - Done in under 30 minutes using one pan.
Perfect for RV Kitchens - Minimal prep, simple cleanup.
Affordable - Uses everyday ingredients, no fancy equipment.
Restaurant Quality - Feels elevated without the fuss.
Tips for cooking pork medallions in creamy mushroom sauce:
- Use a large skillet to cook the pork medallions so that they do not overcrowd the pan.
- If your RV kitchen has a limited amount of counter space, you can chop the onion and mushrooms ahead of time and store them in the refrigerator until you are ready to cook.
- If you are short on time, you can use pre-sliced mushrooms.
- To make the sauce even creamier, you can add ¼ cup of grated Parmesan cheese to the skillet at the end of cooking.
- Let the pork medallions rest for about five minutes after searing so that the juices can redistribute throughout the meat. This ensures juicy meat.
Let's gather up the ingredients
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.
- Pork tenderloin- Don't confuse pork tenderloin with pork loin, which is a larger, thicker cut of meat that is better suited to slower cooking methods, like roasting. You have seen them at the grocery store. They are usually sold in packages of two and are about a pound each.
- Mushrooms- used to make a fantastic mushroom gravy, so use what you love. I think the best kind of mushrooms for this recipe are baby bellas, but porcini mushrooms would be another great option. If you love mushrooms as much as I do, you have to try my Creamy Chicken Mushroom Soup!
- Shallot- you could also use thinly sliced red onion if you can't find shallots.
- Garlic- fresh cloves sliced thin
- All-purpose flour
- Kosher Salt
- Black pepper
- Garlic Powder
- Smoked paprika- regular paprika would also work. I just prefer the flavor of the smoked.
- Butter
- Olive oil
- Chicken broth- you can use canned or homemade chicken stock if you have it on hand.
- White wine- use a dry variety such as Pinot Grigio, Chardonnay, or Sauvignon Blanc. Steer clear of sweet wines like Moscato or Riesling.
- Dijon mustard
- Dried thyme leaves
- Red pepper flakes- optional
- Fresh parsley- for garnish
Instructions
Cut the pork tenderloin into 1-2 inch slices. I like to cut them 1 inch thick until the tenderloin starts to taper down in size. Then I cut the last portion 2 inches thick. This way, they will all be relatively even in size once you flatten them.
Tips for success: Whether or not to remove the silver skin from a pork tenderloin is a matter of personal preference. Some people prefer to remove it because they believe it can make the pork tenderloin tougher. Others prefer to leave it on because they believe it helps to keep the pork tenderloin moist and juicy. There is no right or wrong answer when it comes to removing the silver skin from a pork tenderloin. It is really up to the individual cook to decide what they prefer. If you do decide to remove the silver skin from your pork tenderloin, you can do so using a sharp knife. Simply place the pork tenderloin on a cutting board and use the sharp knife to gently slice away the silver skin. Be careful not to cut into the pork tenderloin itself.
Smash the cubes of pork into an even thickness with the heel of your hand or a meat mallet. The goal here is juicy pork medallions, so don't make them too thin.
Combine the salt, pepper, garlic powder, and paprika in a small bowl. Once combined, season both sides of the medallions liberally with the spice mixture.
Add ½ cup of flour onto a plate and dredge each piece of pork in the flour until evenly coated. Shake off the excess and set aside.
Heat 2 tablespoon of butter and 2 tablespoon of olive oil in a heavy-bottomed pan over medium-high heat. Once hot, add the seasoned pork medallions to the hot pan and get a good sear on both sides, 2-3 minutes per side.
For best results, brown the pork in a single layer, which means you will have to do this in batches.
If you over-crowd the pan, your meat will not brown properly.
Add additional olive oil as needed. Once all of your meat has browned, set it aside.
Add 1 tablespoon of butter and 1 tablespoon of olive oil to the same pan.
Once melted, add your sliced mushrooms and cook for about 3 minutes or until golden brown. As the mushrooms release their juices, be sure to scrape all of the browned bits from cooking your pork up from the bottom of the pan.
Next, add your sliced shallots and cook for another 2-3 minutes. Once your mushrooms are golden and the shallots have softened, add the garlic and cook for another minute or so.
Now add the remaining 2 tablespoon of butter and 2 tablespoon of the reserved flour to the sauteed vegetables and cook for 1-2 minutes.
Add the white wine and simmer for about 2 minutes. Reduce the heat to low and then add the chicken broth, heavy cream, dried thyme, and Dijon mustard.
Simmer until the sauce is thick and bubbly and all of the flavors have melded. Taste for seasoning, and then add salt and pepper to taste.
Once you have seasoned the sauce to your liking, add the medallions back to the sauce along with any accumulated juices.
Simmer until warmed through, about 3-5 minutes more.
Serving Suggestions
This dish pairs beautifully with:
- Mashed Potatoes or Buttered Noodles
- Steamed or roasted vegetables
- A classic Caesar Salad
- Crusty Bread or Cheddar Biscuits.
There are so many options!
Variations
There are many ways to vary this recipe for pork medallions in creamy mushroom sauce. Here are a few ideas:
- For a lighter sauce, you could omit the heavy cream or substitute it with milk.
- To make the dish spicier, add a pinch of red pepper flakes or a dash of hot sauce to the skillet before adding the mushrooms.
- To make the dish more flavorful, add a sprig of fresh rosemary or thyme to the skillet before adding the mushrooms.
- To add more vegetables to the dish, add some chopped spinach or kale to the skillet along with the mushrooms.
- Swap out the pork with beef tenderloin for a special occasion.
Frequently Asked Questions
We recommend 4 medallions per person.
Yes. Actually, the tenderloin is the leanest cut of pork - a 3-ounce serving contains 120 calories and 2.98 grams of total fat - which is as lean as a skinless chicken breast.
Yes! Many pork products contain natural preservatives that can keep the meat slightly pink even when it is fully cooked. In fact, pork can even be enjoyed medium-rare.
To determine if your pork is fully cooked, poke it with a knife or fork and check the color of the juices. If the juices run clear or are very faintly pink, the pork is done cooking.
Quick, high-heat methods like grilling or pan-searing are the best ways to cook pork tenderloin, unlike pork loin, which is a larger, thicker cut of meat that is better suited to slower cooking methods like braising or roasting.
Cooking for Two
For years, I was used to cooking for a full table-two growing boys with big appetites, plus my husband and me. Now that we're empty nesters, I've had to rethink the way I cook.
Scaling down recipes isn't always as simple as cutting everything in half, and when we're traveling, our RV fridge just isn't big enough to hold a bunch of leftovers. At the same time, I don't want to give up the meals we've always loved.
That's why I have started to write my recipes both ways-one for a family-sized portion and one designed just for two. Whether you're still cooking for a crowd or figuring out how to make your favorite dishes work in a smaller household, I want my recipes to be flexible and practical for wherever you are in life.
More Pork Recipes
This is an easy pork recipe to enjoy any night of the week. The next time unexpected guests arrive, you'll have the perfect dinner option at your disposal.
DID YOU MAKE THIS RECIPE?
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As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
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Pork Medallions in Creamy Mushroom Sauce
Ingredients
- 2-3 Pounds Pork tenderloin, cut into medallions and smashed flat
- 1 8 ounce Package Cremini mushrooms, sliced You could use whatever mushrooms you like
- 1 Shallot, sliced thin
- 1 large Clove of garlic, minced
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- ½ teaspoon Smoked paprika
- ½ cup Flour
- 5 tablespoons Butter
- 2 tablespoons Olive oil, or as needed
- ½ teaspoon Dried thyme leaves
- 1 cup Chicken broth
- ½ cup Heavy cream
- ½ cup Dry white wine such as Pinot Grigio, Chardonnay, or Sauvignon Blanc
- 1 teaspoon Dijon mustard
Instructions
- Cut the pork into 2-inch chunks and then smash them into an even thickness with the palm of your hand or a meat mallet. Season both sides with salt, pepper, garlic powder, and smoked paprika.(Approximately 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, ½ teaspoon smoked paprika)
- Put ½ cup (or as needed) of flour onto a plate and dredge each piece of pork in the flour until evenly coated. Shake off excess and then set aside.
- Heat 2 tablespoon of butter and 2 tablespoon of olive oil in a heavy-bottomed pan over medium-high heat. Once hot, add the seasoned pork medallions and brown on both sides, 2-3 minutes per side. Sear in a single layer which means you will have to do this in batches. If you over-crowd the pan, your meat will not brown properly. Add additional olive oil as needed. Once all of your meat has browned, set aside.
- Add 1 tablespoon of butter and 1 tablespoon of olive oil to the same pan. Once melted, add your sliced mushrooms and cook for about 3 minutes or until golden brown. As the mushrooms release their juices, be sure to scrape all of the browned bits from cooking your pork up from the bottom of the pan. Next, add your sliced shallots and cook for another 2-3 minutes. Once your mushrooms are golden and the shallots have softened, add the garlic and cook for another minute or so. (8 oz sliced mushrooms, 1 sliced shallot, 1 clove of garlic minced)
- Now add the remaining 2 tablespoon of butter and 2 tablespoon of the reserved flour to the sauteed vegetables and cook for 1-2 minutes. Add the white wine and simmer for about 2 minutes. Reduce the heat to low and then add the chicken broth, heavy cream, dried thyme, and Dijon mustard. Simmer until the sauce is thick and bubbly and all of the flavors have melded. Taste for seasoning, and then add salt and pepper to taste. (½ cup white wine, 1 cup chicken broth, ½ cup heavy cream, ½ teaspoon dried thyme, 1 teaspoon Dijon mustard)
- Once it's seasoned to your liking, add the pork medallions back into the sauce along with any accumulated juices. Simmer until the pork is warmed through, about another 3-5 minutes.
- Serve immediately over pasta or mashed potatoes.
Alison Corey says
Your Pork Medallions in Creamy Mushroom Sauce recipe is a culinary masterpiece! The tender pork, the rich and creamy mushroom sauce – it’s a match made in heaven.
Anjali says
This looks like such an elegant and satisfying dish! We are hosting some friends this week for dinner and I'm adding this recipe to our menu!
Dannii says
This mushroom sauce was amazing. It went perfectly with the pork.
Ali says
Made these pork medallions and served them with a side of mushroom risotto — amazing meal! My family loved it!
Entertaining the RV Life says
I LOVE mushroom risotto!! Recipe please!
Kim says
Absolutely loved this Easy Pork Medallions Recipe with Creamy Mushroom Sauce! Such a classic dish that's incredibly delicious and surprisingly easy to cook. Will definitely try this again!
jennifer says
THe pork medallions were delicious -- and THAT sauce was TDF, served with some quinoa and it all went together so nice! Hubby already asking me to make it again.
Cindy says
The pork came out delicious but I really loved the creamy comfort of the mushroom sauce. Great way to switch up a pork dinner.
Sarah says
I loved the mushroom sauce! This was a perfect dinner to make! My whole family loved it!