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 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, quick read thermometer I highly recommend this Thermapen by Thermoworks (affiliate link)
- 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
Great sides for this dish
- ROASTED CABBAGE WITH BACON AND BALSAMIC
- BRUSSELS SPROUTS, BACON AND APPLE SLAW
- MAPLE BACON BRUSSELS SPROUTS
- SAUTEED LEMON GARLIC KALE
- BRAISED RED CABBAGE WITH ONIONS AND APPLES
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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.
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.