There are certain evenings when the kitchen feels like a sanctuary—when the rhythm of slicing, simmering, and seasoning slows the world outside. This pork medallion recipe was born on such a night, with the gentle hiss of butter in a cast-iron pan and the earthy aroma of mushrooms filling the air. It's a dish that speaks of patience and simplicity, yet delivers a richness that feels almost indulgent.
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Pork medallions, those perfectly round slices of tenderloin, have a history rooted in European home cooking, where thrifty cooks transformed a lean cut into a celebration. Here, they're seared to a golden crust, then nestled in a velvety mushroom sauce that clings to each piece like a memory. The result is a meal that's both rustic and refined, ready in just 30 minutes from start to finish.
As you cook, let the sizzle guide you—listen for the moment when the pork releases from the pan, a sign it's ready to turn. This recipe is about trust in your senses and the joy of creating something beautiful from humble ingredients.
Why You'll Love This Recipe
About the Ingredients
1 1/4 lbs (565g) pork tenderloin, sliced into 1-inch medallions
Ask your butcher to trim the silver skin for you. If you can't find tenderloin, pork loin can be used, but pound it slightly thinner.
1 teaspoon kosher salt
Use kosher or sea salt for even seasoning. Table salt is finer, so reduce to 3/4 teaspoon.
1/2 teaspoon black pepper, freshly ground
Freshly ground pepper adds a fragrant kick. Pre-ground works, but use a bit less.
2 tablespoons olive oil, divided
Extra-virgin olive oil for searing. You can substitute avocado oil for a higher smoke point.
8 oz (225g) cremini mushrooms, sliced
Cremini (baby bella) mushrooms have deeper flavor. White button mushrooms work too.
1 shallot, finely chopped
Shallot is milder than onion. If substituting, use 1/4 cup diced yellow onion.
2 cloves garlic, minced
Fresh garlic is best. In a pinch, use 1/2 teaspoon garlic powder.
1 cup (240ml) chicken broth, low-sodium
Low-sodium lets you control the salt. Vegetable broth works for a lighter flavor.
1/2 cup (120ml) heavy cream
Heavy cream gives the sauce its luxurious texture. For a lighter option, use half-and-half.
1 teaspoon Dijon mustard
Dijon adds a tangy depth. Yellow mustard can substitute, but reduce to 3/4 teaspoon.
1 tablespoon fresh thyme leaves
Fresh thyme brightens the sauce. Dried thyme: use 1 teaspoon.
2 tablespoons butter
Unsalted butter is ideal. Salted butter is fine—just watch the added salt.
Tips & Tricks
- Don't skip patting the medallions dry before seasoning; moisture prevents browning.
- Let the pork rest after cooking to redistribute juices—this keeps them tender.
- Use a meat thermometer to avoid overcooking; remove at 145°F (63°C) for juicy results.
Pro Tips
Step-by-Step Instructions
1. Prep the medallions
Pat the pork medallions dry with paper towels, then season both sides with salt and pepper. Let them sit at room temperature for 10 minutes while you prep the other ingredients.
2. Sear the pork
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat (350°F/175°C). Add the medallions in a single layer, working in batches if needed. Cook for 2-3 minutes per side until golden brown and the internal temperature reaches 135°F (57°C) (they'll finish cooking later). Transfer to a plate and tent with foil.
3. Sauté the aromatics
Reduce heat to medium (300°F/150°C). Add the remaining olive oil, then the mushrooms. Cook for 5-6 minutes, stirring occasionally, until they release their liquid and turn golden brown. Add the shallot and garlic, and cook for 1 minute until fragrant.
4. Deglaze and build sauce
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let cook for 3-4 minutes, until the liquid reduces by half.
5. Add cream and seasonings
Stir in the heavy cream, Dijon mustard, and thyme. Simmer gently for 2-3 minutes until the sauce thickens slightly. Season with additional salt and pepper to taste.
6. Return pork to pan
Nestle the pork medallions back into the sauce, along with any accumulated juices. Spoon sauce over the top. Cook for 2-3 minutes, until the pork reaches 145°F (63°C) and is heated through.
7. Finish with butter
Remove from heat and swirl in the butter until melted and the sauce is glossy. Let rest for 2 minutes before serving.
Delicious Variations
- Add 1/4 cup white wine instead of 2 tablespoons of broth for a brighter sauce.
- Swap mushrooms for sun-dried tomatoes and add a pinch of red pepper flakes for a Mediterranean twist.
- For a lighter sauce, replace cream with Greek yogurt, but stir in off the heat to avoid curdling.
How to Store Pork Medallion Recipes
Refrigerator
Store leftovers in an airtight container for up to 3 days.
Freezer
Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of broth to loosen the sauce.
Frequently Asked Questions
Q: What are pork medallions?
Pork medallions are round slices cut from the pork tenderloin, typically 1 to 1.5 inches thick. They are lean, tender, and cook quickly, making them ideal for pan-searing.
Q: How do I keep pork medallions from drying out?
The key is to not overcook them. Use a meat thermometer and remove them from the heat when they reach 145°F (63°C). Also, let them rest for a few minutes before serving to lock in juices.
Q: Can I use pork loin instead of tenderloin?
Yes, but pork loin is less tender. Cut it into medallions and pound them slightly to an even thickness. You may need to cook them a minute or two longer.
Q: What goes well with pork medallions?
They pair beautifully with mashed potatoes, roasted vegetables, or a simple green salad. The creamy mushroom sauce also works over rice or egg noodles.
Q: Can I make this dish dairy-free?
Absolutely. Use olive oil instead of butter, and replace the cream with full-fat coconut milk or a dairy-free cream alternative. The sauce will still be rich and flavorful.
I hope this recipe brings warmth to your table. If you make it, I'd love to hear how it turns out—leave a comment below or tag me in your photos. Happy cooking!
Pork Medallion Recipes
Juicy pork medallions in a creamy mushroom sauce, ready in 30 minutes for a comforting weeknight dinner.
🧂 Ingredients
- 1 1/4 lbs (565g) pork tenderloin, sliced into 1-inch medallions
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil, divided
- 8 oz (225g) cremini mushrooms, sliced
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 cup (240ml) chicken broth, low-sodium
- 1/2 cup (120ml) heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh thyme leaves
- 2 tablespoons butter
📋 Instructions
- 1Prep the medallions — Pat the pork medallions dry with paper towels, then season both sides with salt and pepper. Let them sit at room temperature for 10 minutes while you prep the other ingredients.
- 2Sear the pork — Heat 1 tablespoon of olive oil in a large skillet over medium-high heat (350°F/175°C). Add the medallions in a single layer, working in batches if needed. Cook for 2-3 minutes per side until golden brown and the internal temperature reaches 135°F (57°C) (they'll finish cooking later). Transfer to a plate and tent with foil.
- 3Sauté the aromatics — Reduce heat to medium (300°F/150°C). Add the remaining olive oil, then the mushrooms. Cook for 5-6 minutes, stirring occasionally, until they release their liquid and turn golden brown. Add the shallot and garlic, and cook for 1 minute until fragrant.
- 4Deglaze and build sauce — Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let cook for 3-4 minutes, until the liquid reduces by half.
- 5Add cream and seasonings — Stir in the heavy cream, Dijon mustard, and thyme. Simmer gently for 2-3 minutes until the sauce thickens slightly. Season with additional salt and pepper to taste.
- 6Return pork to pan — Nestle the pork medallions back into the sauce, along with any accumulated juices. Spoon sauce over the top. Cook for 2-3 minutes, until the pork reaches 145°F (63°C) and is heated through.
- 7Finish with butter — Remove from heat and swirl in the butter until melted and the sauce is glossy. Let rest for 2 minutes before serving.
