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pork medallions in creamy mushroom sauce in pan with spoon
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4.39 from 21 votes

Pork Medallions in Creamy Mushroom Sauce

Prep Time15 mins
Cook Time20 mins
Course: Dinner
Cuisine: All
Keyword: creamy, mushrooms, pork tenderloin
Servings: 6
Author: Andrea


  • 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


  • 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.