Pork Loin Medallions in Mushroom Gravy

Name: Pork Tenderloin Medallions in Mushroom Gravy
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1 pork tenderloin (1 to 1½ pounds); 3 tablespoons flour; 1 teaspoon salt; 1/2 tsp EACH garlic powder, onion powder, pepper, paprika; butter; olive oil; 12 ounces baby bella/cremini mushrooms sliced ¼-inch thick; 1 shallot, minced; 4 garlic cloves, (minced); ¼ teaspoon red pepper flakes; ¼ cup flour; 2 ½ cups reduce sodium beef broth; 1 tablespoon Worcestershire sauce; 1 tablespoon reduced sodium soy sauce; 1 teaspoon Dijon mustard; 1 teaspoon beef bouillon ((see notes)); 1 teaspoon dried parsley; ½ tsp EACH dried oregano, dried thyme

This Pork Tenderloin Medallions Recipe is bathed in rich mushroom gravy and is deceptively easy to make!

This pork medallions recipe is hypnotic! It transforms pork tenderloin into juicy, golden, spice rubbed pork medallions that pan sear to tender perfection in minutes! The seared pork medallions are then enveloped in silky, umami rich mushroom gravy that deserves its very own encore. This pork medallions recipe may look and taste gourmet (perfect for special occasions like Mother’s Day!) but is simple to make with a cook time of less than 30 minutes once your ingredients are prepped. The one skillet cooking method also makes this recipe a weeknight dinner homerun with hardly any cleanup! Serve these pork medallions over a bed of mashed potatoes with honey roasted carrots or Parmesan asparagus and you have a swoon worthy dinner everyone will love!

Pork dinners are one of our favorite way to dress up dinner. If you’re looking for more tasty pork tenderloin recipes, you’ll love garlic butter pork tenderloin, chili Dijon pork tenderloin, blackberry hoisin pork tenderloin, and pork tenderloin with pineapple glaze.

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Watch How to Make Pork Medallions

top view of pork medallions in a stainless steel skillet garnished with parsley

Pork Medallions Recipe

With Mother’s Day around the corner, I wanted to share this pork medallions recipe that boasts the adept combination of mega comforting, simple and impressive all at the same time. But most importantly, you will be obsessed with tenderness of the pork and the rich, full bodied gravy!

WHAT IS A PORK medallion?

If you’ve never cooked with pork tenderloin medallions before, prepare to be blown away! Pork medallions are 1- to 2-inch-thick round slices of pork tenderloin that are easy to work with, cook up quickly and cook up super tender without the need for a brine.

The tenderness comes from the cut of pork, the quick cooking time (so there isn’t time to dry out the pork) and the even thickness of the flattened medallions. Pork medallions also boast fabulous flavor even though they are extremely low in fat – about as lean as skinless chicken breasts!

For this recipe, the pork tenderloin medallions are seasoned and pan-fried for 3 to 4 minutes per side then kept warm before being nestled in the mushroom gravy. The emerging pork medallions are fabulously flavorful and buttery tender. I CANNOT wait for you to fall in love with them!

side view of pork medallions recipe in a stainless steel skillet with mushroom gravy

showing how to make pork medallions recipe by removing the silverskin from the pork tenderlroin with a sharp knife

showing how to make pork medallions recipe by cutting pork tenderloin into 12 pork tenderloin medallions

What you’ll need for Pork Loin Medallions

The pork medallions are star of the show – but the mushroom gravy is the supporting cast – you can’t have one without the other! Here’s what you’ll need for this easy recipe:

Pork: One pork tenderloin sliced crosswise into 12 pork medallions.
Cremini mushrooms: AKA baby bella mushrooms boast a deep, savory flavor. See my notes below on the types of mushrooms you can use in this dish.
Shallot: One shallot will do the trick. One shallot is considered the entire bulb, regardless of how many cloves the bulb contains.
Garlic: 4 cloves garlic or you may also use 1 teaspoon garlic powder – but the real stuff is so much better.
Beef broth: Is a must for the mushroom gravy to deliver that rich, beefy flavor to complement the caramelized mushrooms. Please use reduced sodium beef broth so we have the luxury of adding concentrated beef bouillon. Please do not use chicken broth or vegetable broth because they not have the same richness of beef broth.
Beef bouillon: Is a secret ingredient that adds a complex depth of flavor that fools your palate into thinking the caramelized mushroom gravy has been simmering for hours. You can use granulated beef bouillon, one beef bouillon cube or better than bouillon. If using a cube, crush and add it directly to the sauce, don’t dissolve in water first.
Worcestershire sauce: Is a flavor bomb all packed into one bottle. Just a splash deepens the complexity of the gravy with its intense umami flavor from the soy mingled with sour from tamarind and vinegar, sweetness from molasses and sugar, and dimension from the cloves, celery seed, and chili pepper extract.
Soy sauce: Also enhances the umami of the sauce. Please use reduced sodium soy sauce so we can control the salt.
Dijon mustard: Adds a slight tanginess to complement the robust mushrooms.
Flour: I used all-purpose flour, but I’m sure a gluten-free substitution would work.
Seasonings: The pork itself is seasoned with garlic powder, onion powder, paprika, salt, and pepper. The mushroom gravy is flavored with red pepper flakes dried parsley, dried oregano, and dried thyme.
Butter: Use unsalted butter so we can control the salt.
Olive oil: Use extra virgin olive oil for the best flavor.

how to purchase PORK for pork tenderloin medallions

Pork medallions are made of pork tenderloin, so you’ll want to purchase one package for this recipe. Here’s what to look for:

Pork medallions come from pork tenderloin – not pork loin – they are not the same! Pork tenderloin is a specific muscle that runs along the backbone of the pig and is smaller and thinner (about 1-2 pounds) than pork loin which is a larger, wider portion of the back (about 3-5 pounds). Pork tenderloin is unbelievably tender because it comes from a muscle that doesn’t get much exercise, whereas pork loin is muscly and therefore requires longer cooking time to become tender. In short, you cannot use pork loin for pork medallions – they are too large and too tough for this quick skillet preparation.
Pork tenderloin is sold in two. Pork tenderloin is almost always sold in individual packages with two tenderloins per package. Each tenderloin weighs roughly 1-1 ½ pounds. This pork medallions recipes uses one of the tenderloins, so you can freeze the other pork tenderloin for another time.
Purchase pork tenderloin that is NOT packaged in a rub or marinade. We are going to season the pork tenderloin ourselves, so you want to start with a blank canvas so we can control the flavor.
Purchase pork tenderloin in the meat section of your grocery store. I usually purchase mine at Costco which costs about $15 per package. It is pricier than chicken, but still a fabulous price to feed the entire family a restaurant worthy dinner.
The sooner you cook your newly purchased pork loin, the fresher it will be. Pork tenderloin will keep for two to three days in the refrigerator, but the sooner you use it, the better. If storing longer than three days, transfer the pork tenderloin to the freezer for up to three months. Thaw in the refrigerator 24 hours before using.

showing how to serve pork tenderloin medallions recipe by serving over mashed potatoes on a plate

What is the best kind of mushrooms to use in this recipe?

You can use virtually any flavorful mushrooms for this pork medallions recipe other than white mushrooms (unless you would like a super mild flavor). I chose to use easy-to-find cremini/baby bella mushrooms and elevate them with the cooking technique.

Cremini mushrooms are the “middle child’ mushroom. They are a more mature version of the white button mushroom and therefore heartier, earthier and overall, more flavorful. They are also younger than the next mature variety, the portobello, and that is why they are often called “baby bella” or “baby portobello” mushrooms. Once they reach about 4″ – 6″ in diameter, they are deemed a portobello. The younger cremini mushrooms still boast a deep savory flavor.

You are also welcome to use other flavorful mushrooms such as portobello, shiitake, or oyster mushrooms or more exotic mushrooms such as chanterelle, morel, enoki or king oyster mushrooms. You can even mix and match different varieties of mushrooms.

How to cook Pork Tenderloin Medallions

The beauty of pork medallions is how quickly they cook! The mushroom gravy takes a little more time, but is worth every second. Here’s how to make this exquisite recipe:

Step 1: Dredge pork medallions:

Dredging the pork medallions in a mixture of garlic powder, onion powder, salt, pepper and paprika elevates them to stand-alone delicious and then absolutely hypnotic when served in the mushroom gravy. The crust of flavor also insulates the pork and seeps up the butter. Before dredging, make sure to pat the medallions dry so the flour coating sticks.
You can flatten all the pork medallions at once, but I just do them one by one as I pick them up to place in the flour/seasoning mixture. Dredge each medallion in the mixture, shake off any excess, then transfer to a dry surface. You don’t want to return the pork medallions to your same cutting board because the moisture left behind will make the coating wet and rub off.

a collage showing how to make pork tenderloin medallions recipe by whisking together spice rub, dredging pork medallions in rub, then laying on a flat surface after flattening

Step 2: Cook pork medallions:

Cook the pork medallions in a large skillet in two batches with olive oil and melted butter, about 3 minutes per side. If your stove runs hot, you may need to turn the temperature down to medium.

showing how to cook pork medallions by cooking pork tenderloin medallions in butter and oil in a stainless steel skillet

Step 3: Caramelize the mushrooms

This method is the best way to achieve tantalizing caramelized mushrooms that are slightly crispy on the sides! First, you must cook the mushrooms in two batches; second, cook the mushrooms in an even layer. Cook for a few minutes until the bottom side of the mushrooms are deeply golden before flipping, then flip over and cook the other side. Wait to season with salt and pepper until the mushrooms are fully cooked, then remove to a plate.

showing how to cook pork medallions recipe by by sautéing mushrooms until golden

Step 4: Make the gravy

To the now empty skillet, sauté the minced shallot then the garlic and red pepper flakes. Next, add the flour and cook for about one minute to remove the raw flour taste and smell. Next, whisk in the beef broth, beef bouillon, soy sauce, Worcestershire, Dijon and all seasonings. Bring to a simmer until thickened.

a collage showing how to cook pork medallions by sautéing shallots and garlic, adding thyme, parsley and oregano, then stirring in cooked mushrooms

showing how to cook pork medallions recipe by simmering gravy until thickened

Step 5: Combine

Nestle the pork tenderloin medallions into the pan and spoon some gravy over top. Cook over medium for 3-5 minutes to warm through. Taste and season with salt and/or pepper to taste and a sprinkling of fresh parsley if desired.

showing how to make pork medallions recipe by adding pork medallions back to the skillet to warm through

DO I NEED TO REMOVE THE SILVERSKIN BEFORE COOKING?

Many packages of pork tenderloin will come pre-trimmed and ready to go but if your pork tenderloin comes with the silverskin intact, you will need to remove it before slicing the pork medallions. The silverskin is part of a sinew on one side of the pork tenderloin and looks like thin, silvery fat. You will need to remove it because it can become tough and chewy when cooked.

There really isn’t anything special about removing the silverskin. To remove, slip a sharp knife in between the silverskin and the meat to create a “tab.” Angle the knife so the blade is facing toward the silver skin way from the meat. Finally, hold the tab taught while you cut the silverskin with a sawing motion until it’s cut free.

How to cut Pork Medallions

Once the silverskin is removed, you are ready to cut the pork medallions. Place the pork tenderloin on a cutting board. Use a sharp knife to cut the tenderloin crosswise into 12 slices, about 1-inch thick, but the size will vary depending on the length of your tenderloin. These rounds are called, medallions.

How to flatten pork tenderloin medallions

Now that you have 12 pork tenderloin medallions, it’s time to flatten them with the palm of your hand. We’re not talking super flat, just a gentle pressing of the medallion with your palm until they’re 1/2-inch thick – no meat mallet required! These thinner slices of pork cook up more quickly and evenly which results in juicer pork. Flattening the pork medallions also breaks down some of the connective tissue which also tenderizes the pork – win-win!

HOW TO KNOW WHEN PORK MEDALLIONS ARE DONE COOKING:

Pork medallions are very lean, so it is important not overcook them or they won’t be as juicy. The USDA guidelines state that pork can be safely consumed when cooked to an internal temperature of 145 degrees F with a resting time of three minutes.

The best way to check for doneness is with an instant read thermometer. If you don’t have a thermometer, I suggest cooking the medallions for only 3 minutes and then checking one for doneness. The pork should be juicy, opaque and slightly pink inside. If any juices squeeze out, they should be clear.

Make ahead pork tenderloin medallion recipe

You can prep portions of this pork tenderloin medallions recipe in advance so the final dish comes together quickly.

• Dredge pork medallions. Slice the medallions and dredge in the flour and spices. Transfer the medallions to a parchment lined plate in a single layer and tightly cover with plastic wrap. Store in the refrigerator.
• Chop aromatics. Dice the shallots and mince the garlic and store in separate plastic bags in the refrigerator.
• Slice mushrooms. Mushrooms can be sliced and stored in an airtight container in the fridge until ready to use. Remember to brush the mushrooms clean, don’t wash them!

TIPS

Use butter and olive oil. I almost always use a combination of butter and oil whether it’s for making a roux or for pan frying. The butter adds the undeniably scrumptious buttery flavor and the oil prevents the butter from burning. You may use all oil but you cannot use all butter or the butter will burn. I recommend using both for best results.
Scrape up golden bits. After you cook the pork, there will be golden bits on the bottom of the pan – these caramelized bits are flavor magic! Make sure to scrape up the bits while you sauté the shallots.
Tenderize the pork. Flatten the pork tenderloin medallions with the palm of your hand so they are about 1/2-inch thick. The thickness isn’t as important as making the medallions the same uniform thickness so they cook evenly. Keep in mind that the thinner the pork medallions, the faster they will cook.
Use a hot pan. Add the pork medallions only once the pan is hot – you should hear the medallions sizzle the second they touch the pan. If you add pork to a lukewarm pan, it will not sear, and as we all know from Gordon Ramsey, color = flavor. Searing the pork medallions results in the Maillard reaction, also known as the flavor reaction, in which amino acids and reducing sugars produce browning and complex flavor. Note, that hot doesn’t mean high heat, but it means it’s reached full temperature (medium-high in this case).
Only flip pork once. Resist the urge to move the pork medallions as they cook or to flip them more than once. The medallions need to stay in the same place for a continuous amount of time to brown. When the pork is browned, it will naturally release from the pan.
Don’t overcook the pork medallions. Pork tenderloin medallions are juiciest when not overcooked. The best and most efficient way to check for doneness is to insert a meat thermometer into the pork; pork medallions are done when they register 145 degrees F.
Don’t wash the mushrooms. You should never rinse your mushrooms or they will absorb water like a sponge and become waterlogged. Waterlogged mushrooms will not brown as well or become as flavorful, and instead will emerge soggy and squeaky. Instead, clean your mushrooms with a damp paper towel.
Slice mushrooms to a uniform size. As with all cooking vegetables, try and slice your mushrooms so they are similar in size so they cook evenly. If you are using a variety of mushrooms, try and slice all of them to a similar size, chopping larger mushrooms down before slicing if needed.
Don’t crowd mushrooms in the pan. This is key! Mushrooms need enough space so they can sear instead of steam. If you pile raw mushrooms on top of each other, they will become soggy instead of caramelized. By spreading them out in a single layer, the entire surface area of the mushrooms comes in contact with the sizzling butter in the hot pan so they can caramelize and become crispy around the edges.
Don’t cook mushrooms with the gravy. Once the mushrooms are golden, remove them from the pan and don’t continue to cook them with the gravy or the mushrooms loose color, flavor and texture.
Salt mushrooms at the end. Add salt and pepper when instructed at the end of cooking the mushrooms. If you salt your mushrooms while cooking, it will prevent them from browning in the pan.

serving pork tenderloin medallions recipe with a serving spoon picking up a pork medallion

Tenderloin Medallions recipe variations

Use another mushroom variety: Use more exotic mushrooms such as maitake, oyster, and/or shiitake for the most intense mushroom flavor.
Add caramelize onions: Use my French onion chicken as a guide to add caramelized onions. The rest of the ingredients can stay the same.
Add veggies: Add any chopped vegetables such as asparagus, broccoli, zucchini, bell peppers, green beans, etc. and sauté them in in the butter and olive oil with the shallots.
Spice it up: Amp up the heat with additional red pepper flakes. I always add at least ¼ teaspoon red pepper flakes but if you want to really taste the kick, add ½ teaspoon. You can also add additional red pepper flakes to individual servings to keep recipe family friendly.
Alternate protein: The mushroom gravy is so scrumptious you’re going to want to use it with everything! You can sub the pork medallions for pork chops (I recommend brining first), chicken breasts or chicken, chicken thighs. You can even use ground Italian sausage or cooked chicken sausage. Note that different proteins will vary in cooking time, so use a meat thermometer to check for doneness.

HOW TO STORE AND REHEAT pork medallions

• To store: Pork medallions should be stored in an airtight container in the fridge for three to five days.
• To Freeze: Let the skillet cool completely then transfer the contents to a freezer safe bag and squeeze out excess air to prevent freezer burn or transfer to an airtight freezer safe container. Freeze for up to 3 months. Thaw in the refrigerator completely before reheating.
• To reheat in the microwave: Heat for 1 minute, then at 30-second intervals until warmed through. Don’t overcook or you’ll dry out the pork!
• To reheat on the stove: Transfer to a skillet and heat over medium heat, flipping the pork medallions halfway through cooking. Heat just until warmed through.
• To reheat in the oven: Transfer the medallions to an oven safe dish and cover with foil. Bake at 350 degrees F for 10-15 minutes or until warmed through.

up close of a pork medallion in a spoon showing how juicy it is

What to serve with Pork Tenderloin dinner

My favorite side to serve with this pork medallions recipe is mashed potatoes – it just doesn’t get any better! Pork medallions are also tasty with pasta (cacio e pepe would be amazing!), rice (rice pilaf or risotto for the win), or low carb alternatives such cauliflower mashed “potatoes,” cauliflower rice, zucchini noodles or spaghetti squash.
As far as veggies, we love this recipe with honey roasted carrots, glazed carrots, broccoli, or asparagus. If you go the carrot route, consider pairing it with a bright fresh salad such as strawberry spinach salad, spinach berry salad, green bean salad or tomato cucumber salad in the spring/summer and apple salad, Fall salad or beet salad in the Winter.
For fruit, go as simple as melon or grapes or as flirty as Fruit Salad with Honey Lime Vinaigrette, Winter Fruit Salad and Berry Salad in Honey Mascarpone.
Lastly, we love a side of Garlic Bread or Dinner Rolls to ensure no gravy is left behind!

Pork Loin Medallions FAQs

This pork medallions recipe is pretty straightforward, but below you’ll find answers to commonly asked questions to satisfy your curiosity and guarantee success:

Can you double this recipe?

Yes, you can easy double this recipe and use both pork tenderloins in your package. To double the recipe, hover over the servings in the recipe card and use the slider to scale the recipe up to 8 servings. Keep in mind, you should still sear the pork and cook the mushrooms in multiple batches to produce the best textures.

Do I have to use butter and olive oil?

To elevate the pork medallions recipe, it gets pan fried in a mixture of both butter and olive oil. If you’ve never added butter to your pan frying, you will never go back! The butter adds the undeniably scrumptious, decadent buttery flavor and the oil prevents the butter from burning. You may use all oil but you cannot use all butter or the butter will burn. I recommend using both for best results. If you want to use a different oil, make sure it has a high smoking point and neutral flavor.

How many pork medallions per person?

Pork medallions are quite small and shrink further when cooking, so you’ll need 3 or 4 medallions per person. One recipe is 12 medallions, so it will feed three to four people.

Can I use chicken breasts?

Yes! You can use boneless, skinless chicken breasts sliced in half to create thin cutlets and treat them just like you would the pork medallions, adding extra 1-2 minutes of cooking time per side.

Do I have to use flour?

Dredging the pork medallions in flour is highly recommended but not a must. Dredging the medallions in flour creates a golden crust that insulates the temperamental pork and keeps it juicy and tender, it also seasons the medallions and, best of all, absorbs butter from cooking – YUM! If you skip the flour, still coat the medallions in the same seasonings.

Can I make this recipe gluten free?

Yes! Simply swap the flour for gluten free flour and you’re all set.

What’s the difference between a pork chop and a medallion?

The main differences between a pork chop and a medallion lies in their cut, size and tenderness. A pork chop is a larger, thicker cut of pork that includes both the bone and the meat. It’s typically taken from the loin or rib area of the pig and can be bone-in or boneless. On the other hand, a medallion refers to smaller, round slices of pork cut from a larger piece, such as the tenderloin. Medallions are more tender and lean due to their smaller size, making them suitable for quicker cooking methods like pan-searing or grilling.

Can pork medallions be pink in the middle?

Yes, pork medallions can be safely served with a slight hint of pink in the middle, as long as they reach an internal temperature of 145°F (63°C) and are allowed to rest for a few minutes before serving. This is in line with the guidelines provided by food safety organizations like the USDA. Cooking pork to this temperature ensures it’s safe to eat while maintaining its tenderness and flavor.

Why are my pork medallions tough?

To ensure tender pork medallions, cook them to the recommended internal temperature, use moderate heat, and choose high-quality cuts. Here are the deets:
Overcooking: Pork can become tough and dry if it’s cooked for too long. Cooking beyond the recommended internal temperature of 145°F (63°C) can cause the meat to lose its moisture and become tough.
High Heat: Cooking pork medallions over excessively high heat can lead to quick searing on the outside while leaving the inside tough. It’s better to use moderate heat to ensure even cooking.
Undercooking: On the other hand, if pork is undercooked, it can be tough and chewy. It’s important to reach the recommended internal temperature to ensure both safety and tenderness.
Quality of Meat: The quality of the pork itself matters. Choose cuts labeled “tenderloin” or “loin” for better tenderness.
Thin Slices: If the medallions are cut too thinly, they can easily overcook and become tough. Thicker slices tend to retain moisture better.
Not Resting After Cooking: Allowing the pork medallions to rest for a few minutes after cooking allows the juices to redistribute, leading to a more tender result.

up close showing how to serve pork medallion recipe by serving over mashed potatoes garnished with parsley

Tools Used in This Recipe

Stainless Steel Fry Pan 12 in.

Garlic Press

Kitchen Knife Set

Wood Chopping Block

Measuring Cups and Spoons Set

Instant Read Meat Thermometer

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Pork Tenderloin Medallions in Mushroom Gravy

This pork medallions recipe is hypnotic! It transforms pork tenderloin into juicy, golden, spice rubbed pork medallions that pan sear to tender perfection in minutes! The seared pork medallions are then enveloped in silky, umami rich mushroom gravy that deserves its very own encore. This pork medallions recipe may look and taste gourmet (perfect for special occasions like Mother’s Day!) but is simple to make! Serve these pork medallions over a bed of mashed potatoes with honey roasted carrots or Parmesan asparagus and you have a swoon worthy dinner everyone will love!

Servings: servings

Total Time: 55

Prep Time: 25

Cook Time: 30

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Ingredients

Pork

1 pork tenderloin (1 to 1½ pounds)
3 tablespoons flour
1 teaspoon salt
1/2 tsp EACH garlic powder, onion powder, pepper, paprika
butter
olive oil

Mushroom Gravy

12 ounces baby bella/cremini mushrooms sliced ¼-inch thick
1 shallot, minced
4 garlic cloves, minced
¼ teaspoon red pepper flakes
¼ cup flour
2 ½ cups reduce sodium beef broth
1 tablespoon Worcestershire sauce
1 tablespoon reduced sodium soy sauce
1 teaspoon Dijon mustard
1 teaspoon beef bouillon (see notes)
1 teaspoon dried parsley
½ tsp EACH dried oregano, dried thyme

Instructions

Prep pork: Trim silver skin from the pork tenderloin and cut crosswise into 12 medallions. Press each medallion with the palm of your hand to flatten to a about 1/2-inch even thickness. Whisk the flour and all pork seasoning together in a shallow dish. Dredge each medallion in the mixture, shake off any excess, then transfer to a dry surface.
Cook pork: Melt the 2 tablespoons butter in 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add HALF of the pork medallions in a single layer and cook for approximately 3 minutes per side. Pork is cooked through when an instant read thermometer registers 145˚F. Cooking time will also depend on the thickness of the medallions. Transfer pork to a plate, tent with foil and repeat with remaining pork.
Caramelize mushrooms: Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Increase temperature to medium-high and add half of the mushrooms. Give them a stir to evenly coat in the butter then arrange mushrooms in a single layer. Cook mushrooms for 3 minutes per side or until golden. Once evenly browned, season mushrooms lightly with freshly cracked salt and pepper and give them a stir. Remove mushrooms from skillet and repeat with remaining mushrooms; transfer all mushrooms to a plate.
Gravy: To the now empty skillet, melt 2 tablespoons butter. Add shallot and sauté over medium-high heat for 2-3 minutes to soften. Reduce heat to medium, add garlic and red pepper flakes and sauté for 30 seconds. Add flour and cook for 1 minute, scraping up the browned bits on the bottom of the pan. Reduce heat to low and slowly whisk in beef broth. Add soy sauce, Worcestershire, Dijon, beef bouillon, and all seasonings. Bring to a simmer until thickened. Once thickened to desired consistency, stir the mushrooms into the gravy.
Assemble: Nestle the pork medallions into the pan and spoon some gravy over top. Cook over medium for a few minutes to warm through. Taste and season with salt and/or pepper to taste. Garnish with fresh parsley if desired. Serve over mashed potatoes (recommended), rice or pasta.

Video

Notes

Cooking Tips for Success

Use pork tenderloin – not pork loin – they are not the same! Pork tenderloin is smaller and thinner (about 1-2 pounds, verses 3-5 pounds); one package usually contains 2 tenderloins.
Silverskin: The silverskin is part of a sinew on one side of the pork tenderloin and looks like thin, silvery fat. You will need to remove it because it can become tough and chewy when cooked. There really isn’t anything special about removing the silverskin. To remove, slip a sharp knife in between the silverskin and the meat to create a “tab.” Angle the knife so the blade is facing toward the silver skin way from the meat. Finally, hold the tab taught while you cut the silverskin with a sawing motion until it’s cut free.
Beef bouillon: You can use granulated beef bouillon, one beef bouillon cube or better than bouillon. If using a cube, crush and add it directly to the gravy, don’t dissolve in water first.
Mushrooms: You can use virtually any flavorful mushrooms for this pork medallions recipe other than white mushrooms (unless you would like a super mild flavor) such as Portobello, shiitake, or oyster mushrooms or more exotic mushrooms such as chanterelle, morel, enoki or king oyster mushrooms. You can even mix and match different varieties of mushrooms, just make sure to cut them the same size.
Don’t wash the mushrooms. You should never rinse your mushrooms or they will absorb water like a sponge and become waterlogged. Waterlogged mushrooms will not brown as well or become as flavorful, and instead will emerge soggy and squeaky. Instead, clean your mushrooms with a damp paper towel.
Make ahead. See post for how to prep the pork, mushrooms and aromatics ahead of time.

HOW TO STORE AND REHEAT

To store: Pork medallions should be stored in an airtight container in the fridge for three to five days.
To Freeze: Let the skillet cool completely then transfer the contents to a freezer safe bag and squeeze out excess air to prevent freezer burn or transfer to an airtight freezer safe container. Freeze for up to 3 months. Thaw in the refrigerator completely before reheating.
To reheat in the microwave: Heat for 1 minute, then at 30-second intervals until warmed through. Don’t overcook or you’ll dry out the pork!
To reheat on the stove: Transfer to a skillet and heat over medium heat, flipping the pork medallions halfway through cooking. Heat just until warmed through.
To reheat in the oven: Transfer the medallions to an oven safe dish and cover with foil. Bake at 350 degrees F for 10-15 minutes or until warmed through.

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189 Comments

Anita says

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Thank you for sharing your recipe. I making it today for a friend. It’s a if hit with everyone.❤️❤️

- Jen says
  
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  Thanks Anita! You sound like an amazing friend to have!
  
Kathy Holden says

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I have been cheating on the gravy but love this recipe. I carmelize some onions. Flour and season the pork tenderloin as directed, brown the meat. Top with onions and then I use a can of FrancoAmerican mushroom gravy with worcestershire sauce and 1/2 can of water. Simmer for about 15 minutes and ready to go. My husband loves it. Tonight served over mashed potatoes with steamed broccoli. Had to warn him I wanted leftovers. I’m usually one to make it all myself, but since I discovered this gravy on sale, read the ingredients – it is just to handy to have in the cupboard. Thanks so much for your recipe!

- Jen says
  
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  I’m so glad that you have been loving the recipe! Your gravy sounds like a delicious shortcut!
  
Petrus van Nierop says

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Hi Jennifer.
Absolutely brilliant.
I really thought i made a mess of things but the taste is really to blow you away.
My lady friend and cook passed away and i am an senior ceoliac and on top of this a brand new stove/oven.
So enough variables..
Yes my result ended up a bit lumpy but the TASTE WOW.
Served with potato and spinach mash.
I will add you to my favourite recipe cook.

- Jen says
  
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  I am so glad the taste was great! I hope you find lots of new favorite recipes!
  
Jennifer says

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Just made this for dinner tonight and we all absolutely loved it! The only thing I did different was add lots more mushrooms and used packaged brown gravy. I’m unable to stand for long periods of time, so the packaged gravy made it easier on my body.

Will definitely make again!!

- Jen says
  
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  I am so glad that you were able to make it your own and that it will be a repeat!
  
Pierrette says

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Made this recipe tonight so good also easy to make it’s keeper
Thank you for all your advice
Lady P

- Jen says
  
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  I’m so glad you enjoyed the advice and the food!
  
Jenifer Aragon says

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I haven’t made this yet but I’m wondering about using Better than Bullion Mushroom. What do you think?

- Jen says
  
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  I think that would be tasty! It would add even more mushroom flavor for the mushroom lover!
  
Barb Delp says

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Oh my word. That Pork Tenderloin Medallions in Mushroom Gravy was absolutely amazing. The medallions were so so tender. And the flavor of the gravy was rich and sublime. I’m an old cook who certainly learned a new trick with this recipe. Made it for a family dinner and the little grands had seconds and thirds. I served it with a hearty Pennsylvania Dutch noodle. Too tired for mashed potatoes!

- Jen says
  
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  I’m so happy to hear that this was such a winner for you and your family! I’m sure paired beautifully with the noodles!
  
Laura Courson says

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Your Port Medallions look like you cut them initially in one inch pieces and you got 12 medallions. My Port Tenderloin is not long enough to cut it in 12 sections. I guess I will have to cut them in one inch piece and see how many I get. What do you advise? Thank you

- Jen says
  
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  Hi Laura! I hope it turned out wonderful! Sorry for not getting back to you right away!
  
Shannon says

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Made this for dinner last night and it was so good! My husband kept commenting how good it was. I was done making everything a little before we planned on eating and I put it all back in pan and just kept it very low and it was delicious! Planning to make when my college kids come home!

- Jen says
  
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  Yay Shannon! Thank you SO MUCH for your sweet review! So happy to hear that you and your husband loved it and that you want to share the love with your kids when they visit! Hope you have a wonderful time together when they come home!