These pork medallions, smothered in sautéed mushrooms and onions, deliver rich, comforting flavor. The sauce is perfect for mopping up with mashed potatoes, cauliflower mash, or brown rice, and a crisp green salad balances the meal. Despite sounding elaborate, this recipe is straightforward: slice a pork tenderloin into 1″ medallions, sear them, and cook them briefly with the vegetables and sauce. Cooking the tenderloin in butter and oil creates a golden-brown crust and keeps the meat tender and juicy. It’s an easy, impressive dish for a small dinner party or a weeknight family dinner.
This has quickly become a family favorite! My kids loved it, and they usually aren’t big fans of pork. The flavors are so rich that everyone went back for seconds!
– Cadence
Table of Contents
- Why You Will Love This Pork Medallions Recipe With Onion And Mushrooms
- Ingredients You Will Need For This Pork Tenderloin Medallions Recipe
- What Is Pork Tenderloin
- How to Make This Pork Medallion Recipe
- How To Tell When The Pork Is Done Cooking
- What Other Cuts of Meat Can I Use For This Pork Medallion Recipe?
- What To Serve With This Pork Medallions With Onion And Mushrooms
- What About Leftovers?
- Pork Medallions with Mushrooms and Onions Recipe
Why You Will Love This Pork Medallions Recipe With Onion And Mushrooms
- A juicy, flavorful 30-minute meal that’s perfect for busy weeknights.
- Elegant enough for a date night or special occasion, yet simple to prepare.
- Made with easy-to-find ingredients from any grocery store.
- Versatile: you can substitute different cuts of meat if desired.
- Adaptable to many diets—can be made gluten-free, dairy-free, Paleo, Whole30, or modified for other restrictions.
Ingredients You Will Need For This Pork Tenderloin Medallions Recipe
- Pork tenderloin: about 1 ½ lbs, sliced into 1″ medallions.
- Seasonings: kosher salt, black pepper, sweet paprika, garlic powder, and onion powder.
- Olive oil and butter: for searing the meat and sautéing the vegetables.
- Onion: a yellow onion, halved and thinly sliced; white onion or shallot also work.
- Mushrooms: cremini or white mushrooms, quartered are ideal.
- Garlic: fresh, minced or pressed.
- Red pepper flakes: optional, adjust to taste.
- Dijon mustard: for depth in the sauce; whole-grain or hot mustard can substitute.
- Soy sauce: or tamari/coconut aminos for a gluten-free option.
- Beef stock: homemade or store-bought; chicken stock or broth can be used instead.
- Arrowroot powder: or cornstarch/tapioca as a thickener.
A complete ingredient list appears in the recipe card below.
What Is Pork Tenderloin
Pork tenderloin is a long, lean, exceptionally tender cut from the muscle along the pig’s backbone. It’s one of the most tender pork cuts because it receives little exercise, often compared to filet mignon in texture. For medallions, the tenderloin is sliced into 1″ thick rounds.
How to Make This Pork Medallion Recipe
- Trim excess fat and silver skin from the tenderloin, then cut into 1″ thick medallions.
- Mix salt, pepper, paprika, garlic powder, and onion powder. Season both sides of each medallion generously.
- Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear medallions without crowding the pan (work in batches if needed) for about 3–4 minutes per side until browned. Cook an additional 1–2 minutes after flipping, then transfer to a plate.
- Add the remaining butter, then the sliced onion. Sprinkle with a pinch of salt and cook 4–5 minutes until softened. Add mushrooms and garlic and cook another 3–4 minutes.
- Stir in red pepper flakes, Dijon mustard, soy sauce, and beef stock. Scrape up browned bits from the pan and simmer gently for 8–10 minutes until the sauce reduces slightly.
- Whisk arrowroot with cold water until smooth and stir into the sauce to thicken. Return pork to the pan, check the internal temperature reaches 145°F for medium-rare (or 160°F for medium), spoon sauce over the medallions, garnish with parsley, and serve.
How To Tell When The Pork Is Done Cooking
Cook pork to an internal temperature of 145°F for medium-rare or 160°F for medium, then allow a three-minute rest. Resting redistributes juices for a more tender result. A reliable instant-read thermometer is recommended.
What Other Cuts of Meat Can I Use For This Pork Medallion Recipe?
Choose a tender, lean cut for similar results. Boneless or bone-in pork chops work well if not too thick—adjust cooking time and check internal temperature. Boneless, skinless chicken breasts are a good alternative. Pork loin is less tender and not ideal for identical texture; beef tenderloin can be used but will yield different results.
What To Serve With This Pork Medallions With Onion And Mushrooms
This dish pairs beautifully with many sides. Mashed potatoes or cauliflower are classic. Steamed or roasted vegetables—green beans, broccoli, asparagus, sweet potatoes, carrots, or fennel—make excellent accompaniments. A fresh side salad also complements the rich sauce.
What About Leftovers?
Store leftovers in an airtight container in the refrigerator for 3–4 days. Let the food cool to room temperature before refrigerating to limit excess moisture. Reheat gently in a skillet with a little oil over medium heat until the internal temperature reaches 145°F, or warm in the microwave in short 20-second intervals to avoid overcooking.
Here are a few simple side dishes to serve with these pork tenderloin slices:
- Sautéed greens
- Roasted carrots
- Roasted broccoli
- Mashed cauliflower
- Sheet pan roasted Brussels sprouts with other root vegetables
If you make this pork tenderloin medallion recipe let me know in the comment section below; I’d love to hear your feedback and see your photos!
Pork Medallions with Mushrooms and Onions
Ingredients
- 1 large pork tenderloin approx 1 ½ lbs in size
- 1/2 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp olive oil
- 2 tbsp butter
- 1 large yellow onion halved and thinly sliced
- ½ tsp salt
- 5 oz cremini mushrooms cut into quarters
- 2 cloves garlic minced
- 1/8 -1/4 tsp red pepper flakes (optional)
- 1 tsp dijon mustard
- 2 tsp soy sauce (or tamari or coconut aminos)
- 1 ½ cup beef stock
- 2 tsp arrowroot powder (or cornstarch)
- 2 tbsp cold water
- 2 tbsp chopped parsley for garnish
Instructions
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Trim any excess fat and silver skin from the pork tenderloin and cut into 1″ medallions.
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Mix salt, pepper, paprika, garlic powder, and onion powder. Season each medallion on both sides.
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Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear medallions without crowding the pan (work in batches if needed) for about 3 minutes per side until browned. Flip and cook another 2 minutes, then set aside.
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Add the remaining butter to the skillet, add the onion, sprinkle with salt, and cook 4–5 minutes until the onion softens. Add mushrooms and garlic and cook 4 more minutes.
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Stir in red pepper flakes, Dijon, soy sauce, and beef stock. Simmer gently for 8–10 minutes until the sauce reduces and thickens slightly.
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Whisk arrowroot with cold water until smooth, then whisk the slurry into the sauce.
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Return the pork medallions to the pan, spoon sauce over them, garnish with chopped parsley, and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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