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!
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.
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 a splash 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.
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.
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.
How to make this recipe
- Prepare the pork as instructed above.
- In the same pan you used to sear the meat, lower the temperature to medium low. Add a splash more of oil if necessary.
- Add sliced onions and sauté until starting to soften, about 3-4 minutes. Stirring occasionally.
- Add mushrooms, garlic and thyme. Stir and continue cooking until mushrooms are soft. About 5 minutes.
- 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.
- Add the cream and stir. Season with salt and pepper to taste.
- 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.
- Sprinkle with parsley and enjoy!
Other recipes you might enjoy
Great sides for this dish
Pork Medallions in Creamy Mushroom Sauce
Ingredients
- 2 tbsp 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
- 1/2 cup white wine
- 1 tsp grainy Dijon mustard
- 1 cup 35% cream
- salt and pepper to taste
- 1/4 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 2-3 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.
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.
Happy to hear you enjoyed it with the chicken! Such a great switch up! So glad you enjoyed it
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!
Yum! So happy you enjoyed it!!
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.
Thank you! So happy you enjoyed it!
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.
So happy you enjoyed it! Capers are a great addition! 👌
I made the pork medallions with mushrooms today.
I liked the dish and served it over chickpea rice
Thanks for the recipe.
So happy you enjoyed the recipe Eveline!
What is chick pea rice ? Where do you buy that?
Chickpea "rice" is a chickpea pasta that's made into small shapes to resemble rice.
Can you suggest a substitute for pork?
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.