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.
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.
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!
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.
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📖 Recipe
Pork Medallions in Creamy Mushroom Sauce
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.
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Jane Wilcox says
Not creamy, very, very thin. Bland, needs more spices. I am going to make it again, but add cheese to thicken it up and a LOT more spices and probably some spinach.
Andrea says
I'm sorry the recipe didn't turn out to your liking. For a thicker sauce you can also simmer the cream longer or add a tsp of cornstarch mixed with a small amount of water. Stir that in just before adding the pork. Parmesan cheese and spinach would be delicious additions as some other reviewers have mentioned. Hope you enjoy it next time you make it. Please come back and let us know!
Dana Oglan says
I make this with chicken and add asparagus. It is delicious! I’ve shared the recipe with some neighbours who love it as well!
Irene Heffernan says
Absolute favourite recipe.
Karen Rowe says
Love this one!👩🍳👍🏻
Susan Noonan says
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!
Patti says
Made this multiple times… my husband loves it! Me too!
Sharon Van Dyke says
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!
Andrea says
I'm so happy you enjoyed it Sharon! Thanks for commenting!
Joanne Broadhurst says
Can you use pork medallions instead?
Andrea says
Hi Joanne! Yes this recipe is for pork medallions.
Gayle Shantz says
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.
Cheryl Gifkins says
Would this recipe also work using pork loin?
Andrea says
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!
Diane Burton says
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.
Sue Noonan says
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.
Vanessa says
So yummy! Quick and easy to make!
Linda says
This is one of my favourite meals. I make it at least twice a month Thank you so much for sharing it.
Linda
Andrea says
My pleasure Linda! So happy you are enjoying it! Thanks for commenting!
Nancy Moore says
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!!
Andrea says
I'm so happy you are enjoying the recipe Nancy! Thanks for commenting!
Heidi says
I finally made this.
It is so delicious.
Thank you.
Andrea says
I'm so happy you tried it and enjoyed it! Thanks for commenting!
Lindsey says
So delicious!!! It’s a favourite for the whole family!!!
Angela says
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?
Andrea says
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!
Kelly says
I made this last night. AMAZING !!!!! My husband LOVED it as well. So easy and delicious .
Andrea says
I'm so happy you both enjoyed it!
Paula Roberts says
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!
Andrea says
I'm so happy you enjoyed it Paula! Thanks so much for your comment! 😀
Stephanie says
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!
Andrea says
Hi Stephanie! Great additions with the beans and asparagus! Yum! So happy you are enjoying it!
Judy says
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!
Andrea says
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!
Joanne Harris says
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.
Andrea says
Hi Joanne! I'm so happy you are enjoying it so much! Definitely an easy week Igor meal that feels "fancy"! 🤗
Janet Johnson says
Hi Andrea,
This is another delicious dinner at our house. Just love it.
Arcangela H. says
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
Andrea says
That's awesome! So happy everyone is enjoying it!!
Anne says
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?
Andrea says
Hi Anne! It's fine as long as you are using 35% (whipping cream) Hope you enjoy it!
Anne says
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.
Andrea says
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!
Anne says
I will definitely try this again. Thanks for the tip.
Jen Wilson says
So delicious that I ate the leftovers for breakfast the next day! I can’t wait to make it again!
Andrea says
Love this so much Jen! So happy you enjoyed it! Thanks for commenting! 😀
Gillian says
Such a great and easy recipe - a keeper. Loved all we have tried so far.
Rebecca Redford says
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?
Andrea says
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!
Charlene says
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
Ann Bartlett says
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!
Andrea says
Hi Ann!
Yes you can do both of those things. Nothing wrong with extra mushroom sauce! 🙌
Maureen Mills says
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.
Allison Arnott says
This is really great. If I ordered this in a restaurant I wouldn't be disappointed. Thanks Andrea!
Cindy clark says
Another yummy recipe Andrea
And carnation milk worked too
Thankyou
Jocelyn says
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🙄
Andrea says
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.
MaryLou says
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!!!
Karen Williams says
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.
Kay Page says
Hi! I am dairy free - can I use coconut milk (or coconut cream) in place of the cream? Thanks!
Andrea says
Hi Kay!
Yes absolutely! Hope you enjoy it!
Audrey says
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? 🙂
Andrea says
Hi Audrey!
So happy you enjoyed the recipe! No restaurant life anymore for this gal! Hope you enjoy more recipes!
Sandy Wilkinson says
Can I make this without onion? It doesn't agree with my son in law. Made it for us and it is delicious! Thanks
Andrea says
Hey Sandy! Yes you can leave out the onion. If your son can manage leeks or scallions I would add those if you can. 👌
Jackie says
Andrea this dish is amazing! My husband doesn’t like pork, but he loved your recipe!
Andrea says
These are the best kinds of compliments! 😀
Diane says
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.
Natalie Kolczynski says
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!!
Lynda says
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!
Andrea says
Yes you can definitely freeze it. Enjoy!
Char Klassen says
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.
Melissa says
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
Andrea says
Awesome! So happy you enjoyed it and found it easy to prepare!
Tina coppola says
Omg soooo yummy !!!!
Marilyn Ashbourne says
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!!
Andrea says
Awesome tweaks! Sounds delicious!
Gertrude DeBoer says
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.
Andrea says
I am so happy to hear! Thanks for commenting!
Cristina says
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!
Andrea says
Fantastic substitution! So happy you enjoyed it!
Jen says
What is a good substitution for white wine?
Andrea says
You can use chicken stock and a tsp of white wine vinegar. Hope you enjoy the dish!
Mary E says
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.
Andrea says
Happy to hear you enjoyed it with the chicken! Such a great switch up! So glad you enjoyed it
Angie says
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?
Sue Desjarlais says
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!
Andrea says
Yum! So happy you enjoyed it!!
JAN CRANE says
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.
Andrea says
Thank you! So happy you enjoyed it!
Lynn Neff says
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.
Andrea says
So happy you enjoyed it! Capers are a great addition! 👌
Eveline says
I made the pork medallions with mushrooms today.
I liked the dish and served it over chickpea rice
Thanks for the recipe.
Andrea says
So happy you enjoyed the recipe Eveline!
Lisa B says
What is chick pea rice ? Where do you buy that?
Andrea says
Chickpea "rice" is a chickpea pasta that's made into small shapes to resemble rice.
Drani Saunders says
Can you suggest a substitute for pork?
Andrea says
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.
Joanne Schleen says
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!
Andrea says
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!