Easy Pork Medallions with Creamy Mushroom Sauce
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This Pork Medallions Recipe 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.
I was sitting at lunch with my best friend having our weekly “therapy” session (which may or may not have included our favorite margarita), when I got a text message from my son.
“Can my girlfriend come over for dinner tonight?”
“Sure!” I say, having no idea what to make or any time to make it.
This is when having quick and easy recipes, that are also nice enough to serve your guests, comes in handy.
You can cook pork medallions recipes in under 30 minutes. With just a few simple ingredients you can have dinner on the table for the family (and unexpected guests) in under an hour.
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!
You are going to love his recipe because it is:
- Delicious: The pork medallions are tender and juicy, and the creamy mushroom sauce is rich and flavorful.
- Easy to make: This recipe is simple to follow and can be made in one pan, making it the perfect weeknight dinner.
- Versatile: Serve this dish with a variety of sides, such as rice, pasta, or mashed potatoes.
- Affordable: The ingredients for this dish are relatively inexpensive, making it a budget-friendly meal.
- Healthy: Pork is a good source of protein, and mushrooms are a good source of fiber and vitamins.
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 1/4 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.
I always give instructions with step-by-step photos in my posts, just in case some readers have questions. But if you are just here for the recipe, click the JUMP TO RECIPE tab under the title and it will take you straight there. You can also print the recipe card with full instructions, or you can click one of the SHARE BUTTONS and save it for later!
Let’s gather up the ingredients
- 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 thin 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.
- 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 Reisling.
- Dijon mustard
- Dried thyme leaves
- Red pepper flakes- optional
- Fresh parsley– for garnish
Make the pork tenderloin medallions
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.
Make the seasoning rub
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 1/2 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.
Now let’s get cooking
Heat 2 tbsp of butter and 2 tbsp 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 aside.
Add 1 tbsp of butter and 1 tbsp 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 tbsp of butter and 2 tbsp 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, then add the medallions back to the sauce along with any accumulated juices.
Simmer until warmed through, about 3-5 minutes more.
How to serve
For an easy and elegant meal serve these pork medallions in creamy mushroom sauce alongside mashed sweet potatoes and French green beans.
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.
There are many ways to vary the 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.
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.
If you decide to make this Pork Medallions Recipe or any of my other Recipes please be sure to give it a rating and let me know how yours turned out. I love hearing your feedback and I will do my best to answer any questions you have as quickly as I can.
As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
Pork Medallions in Creamy Mushroom Sauce
- 2-3 lbs Pork tenderloin, cut into medallions and smashed flat
- 1 8 oz Package Cremini mushrooms, sliced You could use whatever mushrooms you like
- 1 Shallot, sliced thin
- 1 lrg Clove of garlic, minced
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- ½ tsp Smoked paprika
- ½ cup Flour
- 5 tbsp Butter
- 2 tbsp Olive oil, or as needed
- ½ tsp Dried thyme leaves
- 1 cup Chicken broth
- ½ cup Heavy cream
- ½ cup Dry white wine such as Pinot Grigio, Chardonnay, or Sauviognion Blanc
- ½ tsp Dijon mustard
- 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 the salt, pepper, garlic powder and 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 tbsp of butter and 2 tbsp 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 tbsp of butter and 1 tbsp 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 tbsp of butter and 2 tbsp 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 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.