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    Home » Recipes » Easy Main Dish Recipes

    Oct 16, 2020 · Modified: Apr 21, 2022 by Andrea· This post may contain affiliate links · 98 Comments

    Pork Medallions In Creamy Mushroom Sauce

    Jump to Recipe

    These Pork Medallions in Creamy Mushroom sauce screams cold-weather cooking! Pork tenderloin is a delicious, inexpensive cut of meat that is very versatile and this recipe is so quick and easy you can even make it on a weeknight!

    pork medallions in creamy mushroom sauce in pan with spoon.

    I get so inspired to cook when the weather starts to get cooler. That's how dishes like this are born. Mushrooms and pork are a perfect match and come together beautifully in this easy cream sauce.

    If you are sitting with warmer weather right now check out this recipe for Tender and Juicy Grilled Pork Chops.

    What you need to make this dish

    • Avocado oil - or any oil that can stand high heat
    • Pork tenderloins
    • White onion - You can also use yellow, Spanish or Vidallia
    • Mushrooms - Any kind or combination works here.
    • Garlic
    • Dry white wine - Can substitute chicken stock and ½ - 1 teaspoon of white wine or sherry vinegar.
    • Fresh thyme - Can substitute half the amount of dry, or to taste
    • Fresh parsley - I'm not a fan of dried parsley for this kind of dish. If you don't have any just omit it.
    • Grainy Dijon mustard
    • Heavy cream - 35%, whipping, or 18% all work.
    Prepared mushrooms, onions, garlic and herbs on a wood cutting board

    It's always good practice to prepare and measure out all your ingredients before you start cooking.

    Preparing the pork tenderloin

    Before cutting the pork into medallions you want to remove the silver skin. What is silver skin you ask? It is a piece of connective tissue that runs about half the length of the tenderloin on one side. It is silver-ish in colour. Once cooked it becomes very tough and chewy so unless you want to give your jaw a good work out I suggest getting rid of it. You do this by slipping a boning knife or paring knife just underneath the skin enough so you can grab onto a piece with your fingers. While holding the skin in one hand slice away from you with the blade angled slightly upward slicing just underneath the skin until it is all removed. Then slice into approximately 2 inch medallions, flatten with the palm of your hand and season with salt and pepper.

    seasoned pork medallions on a wood board

    Next sear the pork in a hot skillet until nicely browned. If cooking more then one tenderloin you will have to do this in two batches. Reserve on a plate until they are ready to go back in the pan.

    seared pork medallions on a white plate

    How to make this recipe

    1. Prepare the pork as instructed above.
    2. In the same pan you used to sear the meat, lower the temperature to medium low. Add a splash more of oil if necessary.
    3. Add sliced onions and sauté until starting to soften, about 3-4 minutes. Stirring occasionally.
    4. Add mushrooms, garlic and thyme. Stir and continue cooking until mushrooms are soft. About 5 minutes.
    5. Add the white wine and mustard. Turn up the heat to bring to a boil and let simmer for a couple minutes to reduce slightly.
    6. Add the cream and stir. Season with salt and pepper to taste.
    7. Add the pork and let come to a boil again. Let simmer for approximately 5 minutes, until pork is just slightly pink inside or a meat thermometer reads 145 degrees F.
    8. Sprinkle with parsley and enjoy!
    finished pork medallions in a large skillet with a hand holding a spoonful of pork.

    Equipment

    • If you are looking for a quality, thermometer I highly recommend this Digital Probe Thermometer.
    • A deeper frying pan is a good idea for this recipe. Any one will work and the one I used for this recipe is this All-Clad Sautè Pan (affiliate link)

    Other recipes you might enjoy

    • MUSTARD AND HERB GRILLED PORK TENDERLOIN
    • HONEY MUSTARD CHICKEN THIGHS
    • TACO STUFFED SPAGHETTI SQUASH
    • Barley and Mushroom Soup

    Great sides for this dish

    • ROASTED CABBAGE WITH BACON AND BALSAMIC
    • Roasted Beet Salad
    • BRUSSELS SPROUTS, BACON AND APPLE SLAW
    • MAPLE BACON BRUSSELS SPROUTS
    • SAUTEED LEMON GARLIC KALE
    • BRAISED RED CABBAGE WITH ONIONS AND APPLES

    This post may contain affiliate links. If a purchase is made I receive a small commission at no cost to you. Thank you for your continued support.

    📖 Recipe

    pork medallions in creamy mushroom sauce in pan with spoon

    Pork Medallions in Creamy Mushroom Sauce

    Winner winner pork and mushroom dinner! This recipe is so quick and easy it's sure to become a family favourite in no time!
    4.48 from 90 votes
    Print Pin Rate Save Saved!
    Course: Dinner
    Cuisine: All
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Servings: 6
    Calories: 365kcal
    Author: Andrea Mut
    Prevent your screen from going dark

    Ingredients

    • 2 tablespoon avocado or olive oil
    • 2 pork tenderloins, approx. 450 g/1 lb each.
    • 1 medium white or yellow onion, sliced
    • 454 g/1 lb mushrooms, sliced
    • 1 large clove garlic, minced
    • 1 tsp fresh thyme, chopped
    • ½ cup white wine
    • 1 teaspoon grainy Dijon mustard
    • 1 cup 35% cream
    • salt and pepper to taste
    • ¼ cup chopped fresh parsley

    Instructions

    • Remove the silver skin from the pork tenderloin with a sharp knife. Slice into 1.5 - 2 inch disks. Flatten slightly with the palm of your hand. Season with salt and pepper.
    • Prepare the mushrooms, onion, garlic, thyme and parsley.
    • Heat oil in a large skillet to medium-high. Brown pork medallions in 2 batches, (or more depending on the size of your pan) cooking approximately 2 minutes per side, or until nicely seared. Remove to a plate and set aside.
    • Lower heat to medium-low. Add a splash more of oil if needed. Add sliced onions. Cook, stirring, for 3-4 minutes or until starting to soften.
    • Add mushrooms, garlic, and thyme. Stir and cook for 5-7 minutes or until mushrooms are soft. Stirring occasionally.
    • Add white wine and Dijon mustard. Turn heat up slightly and let simmer for 2-3 minutes to reduce slightly.
    • Add cream and stir. Add pork back to pan with any accumulated juices.
    • Bring to a boil and let simmer for approximately 5 minutes, until pork reads 145 degrees F on a meat thermometer or is just slightly pink in the center.
    • Sprinkle with fresh parsley and serve.
    • Store leftovers in the fridge for 3 days.

    Notes

    STORAGE - Store leftovers in a sealed container in the fridge for 3 days. 
    SUBSTITUTIONS - This recipe is equally delicious made with chicken. Be sure to cook chicken until the internal temperature reaches 165°F or no longer pink inside. If you want to leave out the mushrooms, add extra onions or try zucchini or bell peppers. 
    NUTRITIONAL FACTS are based on one serving and are only an estimate. 

    Nutrition

    Serving: 1serving | Calories: 365kcal | Carbohydrates: 10g | Protein: 34g | Fat: 21g | Saturated Fat: 108g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 106mg | Sodium: 505mg | Potassium: 337mg | Fiber: 1g | Sugar: 4g
    Tried this recipe?Mention @MyPocketKitchen or tag #mypocketkitchen!

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      Harissa Baked Chicken with Feta
    • Moroccan Lentil Soup
    • A large platter of tofu stir fry with a serving spoon and chopsticks on the side.
      Crispy Tofu Stir Fry with Peanut Sauce
    • 2 smoked turkey breasts thinly sliced on a bed of lettuce.
      Smoked Turkey Breast

    Reader Interactions

    Comments

      4.48 from 90 votes (57 ratings without comment)

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    1. Dana Oglan says

      February 09, 2025 at 9:05 pm

      5 stars
      I make this with chicken and add asparagus. It is delicious! I’ve shared the recipe with some neighbours who love it as well!

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    2. Irene Heffernan says

      January 06, 2024 at 5:12 pm

      5 stars
      Absolute favourite recipe.

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    3. Karen Rowe says

      January 05, 2024 at 12:26 pm

      5 stars
      Love this one!👩‍🍳👍🏻

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    4. Susan Noonan says

      May 19, 2023 at 7:13 am

      5 stars
      This recipe is easy to follow and the result is so delicious! The tenderloin is tender and juicy!
      Serve it as is (which is what I did) or with rice or side salad. Yum!

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    5. Patti says

      March 24, 2023 at 11:47 am

      5 stars
      Made this multiple times… my husband loves it! Me too!

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    6. Sharon Van Dyke says

      February 22, 2023 at 2:35 pm

      5 stars
      This is my new favorite recipe of yours! It was a huge hit at my house. My family loved it!Thank you Andrea for yet another wonderful recipe!

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      • Andrea says

        February 24, 2023 at 7:33 am

        I'm so happy you enjoyed it Sharon! Thanks for commenting!

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    7. Joanne Broadhurst says

      January 31, 2023 at 10:40 am

      Can you use pork medallions instead?

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      • Andrea says

        January 31, 2023 at 12:03 pm

        Hi Joanne! Yes this recipe is for pork medallions.

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    8. Gayle Shantz says

      January 06, 2023 at 11:33 am

      5 stars
      This recipe is terrific. The pork medallions were so tender and the mushrooms and onions had very good texture. Easy to make too. Thanks Andrea.

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    9. Cheryl Gifkins says

      November 02, 2022 at 7:12 pm

      Would this recipe also work using pork loin?

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      • Andrea says

        November 03, 2022 at 6:52 am

        I haven't tested it with pork loin but I don't see why not. Let me know how it turns out if you do!

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    10. Diane Burton says

      October 29, 2022 at 10:52 am

      5 stars
      Absolutely love this recipe - I have have made it for my family and friends and everyone's comments are the same - OMG this is sooo delicious. Thank you Andrea all of your recipes are fantastic.

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    11. Sue Noonan says

      September 24, 2022 at 11:44 pm

      5 stars
      My family loves this recipe which is very healthy but tastes like a indulgence! The pork tenderloin turned out perfectly and the mushrooms in the sauce was delightful. What a delicious dinner loved by my entire family.
      We serve it with a side green salad loaded with veggies.

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    12. Vanessa says

      September 19, 2022 at 11:41 am

      5 stars
      So yummy! Quick and easy to make!

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    13. Linda says

      July 24, 2022 at 6:28 pm

      5 stars
      This is one of my favourite meals. I make it at least twice a month Thank you so much for sharing it.

      Linda

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      • Andrea says

        July 25, 2022 at 7:10 am

        My pleasure Linda! So happy you are enjoying it! Thanks for commenting!

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    14. Nancy Moore says

      July 22, 2022 at 1:43 pm

      5 stars
      This tenderloin recipe is now part of our regular menu rotation. Just delicious and worth the pain of removing the silver skin on the tenderloin!!

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      • Andrea says

        July 22, 2022 at 4:37 pm

        I'm so happy you are enjoying the recipe Nancy! Thanks for commenting!

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    15. Heidi says

      June 28, 2022 at 10:06 am

      5 stars
      I finally made this.
      It is so delicious.
      Thank you.

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      • Andrea says

        June 28, 2022 at 10:29 am

        I'm so happy you tried it and enjoyed it! Thanks for commenting!

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    16. Lindsey says

      April 29, 2022 at 7:43 am

      5 stars
      So delicious!!! It’s a favourite for the whole family!!!

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    17. Angela says

      March 24, 2022 at 8:35 am

      Hi Andrea
      I would like to try this recipe however except for my husband no one in the house likes mushrooms, would the recipe come out the same if I eliminate the mushroom or could I substitute with something different? As I never cook with mushrooms if I put them in and then just removed so the kids don't see them, does it take on a big mushroom flavor?

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      • Andrea says

        March 24, 2022 at 9:58 am

        Hi Angela!
        You could make this dish with other vegetables like zucchini and/or bell peppers and it will still be delicious! Let me know if you try it!

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    18. Kelly says

      February 28, 2022 at 12:37 pm

      5 stars
      I made this last night. AMAZING !!!!! My husband LOVED it as well. So easy and delicious .

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      • Andrea says

        February 28, 2022 at 12:51 pm

        I'm so happy you both enjoyed it!

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    19. Paula Roberts says

      February 24, 2022 at 7:56 pm

      5 stars
      I have made pork tenderloin several times before but this recipe is a game changer. The recipe is very easy to follow. I didn’t use white wine as I was afraid I would drink the rest of the bottle. I will definitely make again. Thanks for the awesome recipe!

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      • Andrea says

        February 25, 2022 at 7:31 am

        I'm so happy you enjoyed it Paula! Thanks so much for your comment! 😀

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    20. Stephanie says

      February 19, 2022 at 7:42 pm

      5 stars
      Andrea this is so delicious! I just made it for the third time and it’s the best one yet. I have added green beans and asparagus to the mushrooms and it’s a great addition!

      Love this recipe!

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      • Andrea says

        February 21, 2022 at 8:56 am

        Hi Stephanie! Great additions with the beans and asparagus! Yum! So happy you are enjoying it!

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    21. Judy says

      February 19, 2022 at 6:54 pm

      5 stars
      Andrea. with all of snow today I didn't want to go out and buy pork to make this so I used Bone in Chicken thighs and boy was it delicious! I pan seared the thighs prior to cooking them with mushroom sauce in a dutch oven. Thank you for another amazing and versatile recipe!

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      • Andrea says

        February 21, 2022 at 8:55 am

        Hi Judy! I'm
        So happy you tried it with chicken! It's so good with the thighs too! Glad you enjoyed it so much! Thanks for commenting!

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    22. Joanne Harris says

      February 18, 2022 at 7:16 am

      5 stars
      Hi Andrea. I made this AGAIN last night. This is the most delicious pork tenderloin recipe ever. It has now officially replaced a recipe for pork tenderloin that I have been making for over 30 years. Now that’s saying something!! Definitely a weeknight meal AND a meal to serve to company. Thank you!!! I LOVE to cook. And I LOVE your recipes Andria.

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      • Andrea says

        February 18, 2022 at 11:30 am

        Hi Joanne! I'm so happy you are enjoying it so much! Definitely an easy week Igor meal that feels "fancy"! 🤗

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    23. Janet Johnson says

      February 14, 2022 at 12:34 pm

      5 stars
      Hi Andrea,
      This is another delicious dinner at our house. Just love it.

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    24. Arcangela H. says

      February 12, 2022 at 7:48 am

      5 stars
      Andrea, this was a big hit at my house with my husband and twin teenage boys. As soon as I sent a picture to my family and friends, I started a chain reaction of them making the same dish with pictures! Lol

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      • Andrea says

        February 12, 2022 at 4:54 pm

        That's awesome! So happy everyone is enjoying it!!

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    25. Anne says

      February 11, 2022 at 12:00 pm

      I am excited to make this. I am allergic to garlic so will have to leave it out. Is it OK to bring to boil when it is a cream base? No worries about curdling?

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      • Andrea says

        February 12, 2022 at 4:50 pm

        Hi Anne! It's fine as long as you are using 35% (whipping cream) Hope you enjoy it!

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        • Anne says

          February 13, 2022 at 7:53 pm

          4 stars
          I loved the sauce.
          Traditionally, when I make pork tenderloin, I marinate it in orange juice and soya sauce and then we BBQ it. It is so tender.
          I found that the meat was tough. Is there a trick I missed? I would like to make it again.

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          • Andrea says

            February 14, 2022 at 7:09 am

            Hi Anne! I'm so sorry your pork turned out to be tough. Make sure the pork isn't sliced too thin and that it doesn't get overcooked. The timing is all dependent on how thick or thin the meat is sliced. Using a thermometer can really help to not overcook it. Hope that helps!

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            • Anne says

              February 14, 2022 at 7:57 am

              I will definitely try this again. Thanks for the tip.

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    26. Jen Wilson says

      February 11, 2022 at 7:44 am

      5 stars
      So delicious that I ate the leftovers for breakfast the next day! I can’t wait to make it again!

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      • Andrea says

        February 11, 2022 at 8:27 am

        Love this so much Jen! So happy you enjoyed it! Thanks for commenting! 😀

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    27. Gillian says

      January 29, 2022 at 7:51 pm

      Such a great and easy recipe - a keeper. Loved all we have tried so far.

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    28. Rebecca Redford says

      January 04, 2022 at 11:34 am

      Hello, I'm dairy sensitive and cannot use any milk or cream. I thought about using coconut milk instead but I think that would give it a weird flavour. Do you have any suggestions as to what I could use instead of heavy cream?

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      • Andrea says

        January 05, 2022 at 4:16 pm

        Hi Rebecca!
        I have had many people report that it is delicious made with coconut milk so you could definitely give that a try. Otherwise I would try something like cashew or almond milk. I haven't tested with those but I would imagine the sauce would be thinner so reducing a bit longer would be a good idea. Hope you enjoy it!

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    29. Charlene says

      November 17, 2021 at 6:10 pm

      5 stars
      This is my first group but forth time making this recipe yesterday 😋. Amazing and my family just loves it . It is actually addictive. Tonight is the Tex mex chicken 🐔
      Thanks Andrea for all you do with food and the group xo

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    30. Ann Bartlett says

      November 13, 2021 at 1:33 pm

      Just wondering if you can sear the pork ahead of time so that when having company you can quickly finish up the rest just before serving. Also can you double the sauce with the 2 pork tenderloins? I love extra sauce - or would you need to make more meat as well?
      Thanks so much for the recipe. Delicious and company worthy!

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      • Andrea says

        November 14, 2021 at 9:06 am

        Hi Ann!

        Yes you can do both of those things. Nothing wrong with extra mushroom sauce! 🙌

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    31. Maureen Mills says

      November 07, 2021 at 6:56 pm

      So I made the Pork Medallions recipe for dinner tonight & in a word - YUM! Like the other recipes I have tried this one will definitely go on repeat. Great flavour, meat was so tender, hard to stop eating (but I did as it’s FTM week!). Thanks Andrea, love your website & all the fantastic recipes to try.

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    32. Allison Arnott says

      November 06, 2021 at 7:17 pm

      This is really great. If I ordered this in a restaurant I wouldn't be disappointed. Thanks Andrea!

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    33. Cindy clark says

      November 04, 2021 at 6:27 pm

      5 stars
      Another yummy recipe Andrea
      And carnation milk worked too
      Thankyou

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    34. Jocelyn says

      November 02, 2021 at 10:27 am

      Hi Andrea. Can I substitute the Dijon mustard with something else? Or if I skip it all together will it totally change/compromise the taste of the dish? My husband hates Dijon mustard🙄

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      • Andrea says

        November 03, 2021 at 9:49 am

        Hi Jocelyn!

        You can just leave it out. The flavour doesn't stand out in the dish but just adds another layer of flavour. I'm sure he wouldn't even notice but if you don't want to take the chance you can just omit it all together.

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    35. MaryLou says

      October 29, 2021 at 7:28 am

      I made this last week and now I know why Gina raves about this so much! I will be making this again when downsizing week is over!!!

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    36. Karen Williams says

      September 23, 2021 at 12:04 pm

      Making this for dinner tonight hopefully mine looks as delicious as yours. I will let you know how it turns out. Thanks Andrea for all the great recipes. Keep them coming.

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    37. Kay Page says

      September 23, 2021 at 10:16 am

      Hi! I am dairy free - can I use coconut milk (or coconut cream) in place of the cream? Thanks!

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      • Andrea says

        September 23, 2021 at 12:52 pm

        Hi Kay!
        Yes absolutely! Hope you enjoy it!

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    38. Audrey says

      August 02, 2021 at 2:45 pm

      Fabulous! First one of your recipes I’ve tried and plan to make more. I live in Alberta, but am coming to Toronto later this month. Do you have a restaurant? 🙂

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      • Andrea says

        August 03, 2021 at 8:17 am

        Hi Audrey!
        So happy you enjoyed the recipe! No restaurant life anymore for this gal! Hope you enjoy more recipes!

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    39. Sandy Wilkinson says

      July 19, 2021 at 5:09 pm

      Can I make this without onion? It doesn't agree with my son in law. Made it for us and it is delicious! Thanks

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      • Andrea says

        July 22, 2021 at 10:03 am

        Hey Sandy! Yes you can leave out the onion. If your son can manage leeks or scallions I would add those if you can. 👌

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    40. Jackie says

      June 02, 2021 at 5:54 pm

      5 stars
      Andrea this dish is amazing! My husband doesn’t like pork, but he loved your recipe!

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      • Andrea says

        June 03, 2021 at 10:21 am

        These are the best kinds of compliments! 😀

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    41. Diane says

      May 26, 2021 at 11:32 am

      So tasty and satisfying. Love how easy it is to make. If I have extra sauce I save it and use it with my eggs.

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    42. Natalie Kolczynski says

      May 02, 2021 at 1:40 am

      Hi Andrea! Made this for dinner last night....such an easy straightforward recipe but elegant enough for company and delicious enough to serve in a restaurant!!

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    43. Lynda says

      April 30, 2021 at 4:49 pm

      Is this freezable? Sadly...my family hates mushrooms as much as I LOVE them (the nerve of some people!) ...so it would be great if I could portion some out and freeze the rest!

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      • Andrea says

        May 03, 2021 at 4:11 pm

        Yes you can definitely freeze it. Enjoy!

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    44. Char Klassen says

      April 29, 2021 at 2:21 pm

      5 stars
      Winner! I'm a huge foodie. This recipe was fabulous! Reminded me of a mushroom dipping sauce I had at the Volcano Inn in Volcano, California...which I have long craved. I can imagine substituting CHICKEN or go full VEG with sauce on portobello or cauliflower with beans for protein. Sauteed some power green, with EVEO, garlic, and fresh corn for my leafy greens. Thank you Andrea.

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    45. Melissa says

      March 09, 2021 at 7:22 am

      Loved this one Andrea! I did add spinach leaves as I am always searching for quick and easy ways to add in the leafy greens. It was delicious and quick to make after working all day to feed the fam. Thank you

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      • Andrea says

        March 11, 2021 at 10:58 am

        Awesome! So happy you enjoyed it and found it easy to prepare!

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        • Tina coppola says

          May 24, 2021 at 9:21 pm

          5 stars
          Omg soooo yummy !!!!

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    46. Marilyn Ashbourne says

      March 04, 2021 at 11:56 am

      5 stars
      I have made this before, and this recipe is so delicious the way it is....BUT I do love that you can substitute items when you don't have all the ingredients. I was totally not prepared so used Chicken thighs (no pork), 10% cream, and white wine vinegar (no wine) and threw in some spinach leaves for colour! Still super good!!

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      • Andrea says

        March 05, 2021 at 6:36 am

        Awesome tweaks! Sounds delicious!

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    47. Gertrude DeBoer says

      February 02, 2021 at 7:23 pm

      This was delicious and so easy to make! I love how you give the instructions, clearly and step-by-step. It made it so simple. This is definitely a recipe to serve to guests. I have filed it away and pinned it so for sure I can find it. Thanks, I'll be checking out more of your recipes.

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      • Andrea says

        February 08, 2021 at 11:23 am

        I am so happy to hear! Thanks for commenting!

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    48. Cristina says

      January 31, 2021 at 8:16 pm

      5 stars
      Incredible! I used coconut milk instead of the cream to make it dairy free and thickened the sauce a little with arrowroot flour. It came out so good!

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      • Andrea says

        February 01, 2021 at 10:47 am

        Fantastic substitution! So happy you enjoyed it!

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    49. Jen says

      January 30, 2021 at 5:04 pm

      What is a good substitution for white wine?

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      • Andrea says

        January 31, 2021 at 10:44 am

        You can use chicken stock and a tsp of white wine vinegar. Hope you enjoy the dish!

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    50. Mary E says

      November 14, 2020 at 10:22 pm

      5 stars
      I made this using chicken - mouthwateringly delicious! I love the depth of the sauce. Served it over spinach for me, and rice for my boys!! We all agree this will be a repeat dish. I had never used the grainy mustard before; it was a nice add.

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      • Andrea says

        November 16, 2020 at 11:04 am

        Happy to hear you enjoyed it with the chicken! Such a great switch up! So glad you enjoyed it

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      • Angie says

        January 27, 2021 at 8:20 pm

        I don’t eat pork and was going to ask if chicken would work - so happy to hear this!! What type of chicken did you use?

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    51. Sue Desjarlais says

      November 01, 2020 at 5:30 pm

      I made this dish the other night for dinner and it was sooooo good. And so quick to prepare and get on the table. I served it with herbed wild rice and a side salad. It will be one of my go-to recipes. Thank you for sharing it with us!

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      • Andrea says

        November 02, 2020 at 1:19 pm

        Yum! So happy you enjoyed it!!

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    52. JAN CRANE says

      October 23, 2020 at 7:55 am

      5 stars
      I made this Andrea....it is a fabulous recipe, worthy of my printing and filing it in my recipe binder! A keeper for sure. Thank you.

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      • Andrea says

        October 23, 2020 at 10:01 am

        Thank you! So happy you enjoyed it!

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    53. Lynn Neff says

      October 20, 2020 at 5:32 am

      5 stars
      Another delicious treat. Made it Sunday- leftovers! Added capers because I like them in mustard cream. . (And your cooking show was sooo fun.). But didn’t realize how thick I should make the medallions- guess I should have read more carefully but the pork (organic) was tender and delicious.

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      • Andrea says

        October 20, 2020 at 4:35 pm

        So happy you enjoyed it! Capers are a great addition! 👌

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    54. Eveline says

      October 17, 2020 at 3:40 pm

      I made the pork medallions with mushrooms today.
      I liked the dish and served it over chickpea rice
      Thanks for the recipe.

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      • Andrea says

        October 18, 2020 at 8:23 am

        So happy you enjoyed the recipe Eveline!

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      • Lisa B says

        October 19, 2020 at 4:58 pm

        What is chick pea rice ? Where do you buy that?

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        • Andrea says

          October 20, 2020 at 4:39 pm

          Chickpea "rice" is a chickpea pasta that's made into small shapes to resemble rice.

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    55. Drani Saunders says

      October 16, 2020 at 8:24 pm

      Can you suggest a substitute for pork?

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      • Andrea says

        October 17, 2020 at 10:22 am

        Yes absolutely! You can make it with chicken, beef, tofu or even beans! Cooking times will vary for the chicken and beef depending on the cut and size. Always cook chicken to 165 degrees F. and beef to 145 degrees F for medium.

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        • Joanne Schleen says

          November 17, 2021 at 9:23 am

          Hi Andrea, I'd like to make this using tofu, but I have VERY little experience with tofu. How should I cut the tofu? In cubes? slices? Thanks!

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          • Andrea says

            November 17, 2021 at 2:13 pm

            Hi Joanne
            I would slice it personally. Although you could do either. You can follow the recipe as written just substituting the tofu for the pork. Hope you enjoy it!

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    Andrea from My Pocket Kitchen

    Hello and welcome to My Pocket Kitchen! I'm Andrea, a professionally trained Chef & Pastry Chef . Here you will find easy, step by step recipes that are packed with wholesome, nutrient rich ingredients. Hope you have fun! Read More…

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