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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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!
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.
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.
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.
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.
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.
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.
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 on how to cook Pork Medallions so they are tender
- 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.
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.
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:
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.
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.
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.
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.
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.
Yes! Simply swap the flour for gluten free flour and you’re all set.
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.
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.
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.
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Pork Tenderloin Medallions in Mushroom Gravy
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Ingredients
Pork
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.
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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Ramya says
i will be trying this over on the weekend i will try with vegan sausage and vegetable broth for this i will let you know how it goes with vegan sausage and vegetable broth Thanks Ramya
Jen says
I’m so glad you can adapt this recipe and make it vegan. Enjoy!
Scott says
Made this for dinner today. Wonderful! I served it with noodles and steamed broccoli.
Jen says
Thanks so much for the awesome review Scott! I’m so pleased it was a winner!
Susan Foster says
I made this fabulous recipe last night. My husband liked it so much, he asked me to make it again tonight! . I’m a big fan of your site and your recipes!
Jen says
I LOVE hearing this pork medallions recipe was such a hit! Thanks so much for making my recipes Susan!
Hilary wheatley says
This dish is so good! Will be making this again, family loved it. Thank you for sharing with us.
Jen says
You’re so welcome Hilary, thank you! I’m so pleased it was such a hit!
Brianna says
Made this last night after I felt like making something a bit more exciting with my pork tenderloin. It was a huge hit with my family and my hubby said it was the best pork he had in a long time. The gravy was so flavourful and went perfectly with the pork and mashed potatoes. A delicious and filling meal. Thank you for this great recipe – it’s a keeper!
Jen says
Thanks so much for the awesome review Brianna! I’m honored this is a new repeat favorite!
Janet says
I’m relatively new to your site, but have already tried & LOVED 3 recipes! I made the pork medallions in gravy tonight, and OMG, it’s delicious – what a fantastic sauce!
Jen says
Welcome Janet! I’m so happy to hear you’re loving my recipes so far and that this was another winner! I hope you continue to have fun exploring my recipes!
Melanie says
Stupid question, but did I miss what to do with the mushrooms after they’re removed from the pan?
Jen says
Not stupid at all – it looks like I skipped that important step! It’s in the photos but I’ve updated the directions. Once thickened to desired consistency, stir the mushrooms into the gravy.
Norazz says
Made this for the family everyone liked it. Added steamed spinach and mashed potatoes. Was extremely yummy.
Jen says
I’m so pleased it was a hit! Your additions sound perfect.
Katherine Marin says
Just finished eating. It was absolutely delicious, wouldn’t change it thing.
Thank you for sharing.
Jen says
I’m so happy to hear that, thanks so much Katherine!
ken withers says
Made this tonight, it was delicious, pretty much stayed with the recipe…. added a little cream to the gravy, but that was about it. I’ll be making this again. Thank you
Jen says
You’re so welcome Ken, I’m so pleased you enjoyed it. And a little cream is always a good idea 😉
Jammin says
Does this recipe work with pork chops?
Jen says
Yes it can work on pork chops but the cooking would be longer. I recommend following the cooking directions in this recipe: https://carlsbadcravings.com/brown-sugar-pork-chops/
Leslie says
This gravy was amazing! “Outstanding dinner”, says hubby! Thank you!
Jen says
Wonderful, I’m so pleased you loved it, thank you!
Elaine says
I prepared this wonderful dish today. I began the prep work at 3:40pm and served at 6:30pm. I was working with the dish the entire time. The only way I could have prepped everything in 10 min would have been if I had 3 prep cooks helping. The cook time of 30 min did seem right. The time issue aside, this is a wonderful dish, perfect for a special occasion.
Jen says
Hi Elaine, I’m sorry this dish took you so long. I did divide the prep and the cook time, so the prep time just includes slicing the mushrooms, slicing and dredging the tenderloin.
Elaine says
It’s okay, it was totally worth it!
Jen says
Thanks Elaine!!!
Donna says
I agree with your comments regarding prep time. Peeling the shallot and garlic, plus further processing into minced, gathering all of the other ingredients, measuring them, and coating the medallions take much longer than 10 minutes. However, it was well worth the extended prep time even if dinner was served much later than planned.
Jen says
I’m glad it was worth the effort! I’ll update the prep time.
Sue says
I am snowed in and only have chicken broth. Think I can substitute that for beef and use chickens bouillon instead of the beef? Thanks
Jen says
Hi Sue, yes you certainly can – it will just create more of a chicken tasting gravy than beef gravy. Different but delicious!
Caron says
Great recipe, how many calories for excluding the potato’s?
Jen says
Thanks Caron! You can calculate calories at: https://www.myfitnesspal.com/tools/bmr-calculator
Tanya Ellis says
This was amazing! I followed the directions almost step for step I just doubled the garlic and used a sweet onion becausethat is what i had. I will definitely make this again.
Jen says
Thank you so much Tanya, I’m so pleased it was a hit!
Eric Valdivia says
Made for dinner on a Friday night. Needed a little cooking therapy. We may have a new family favorite. Followed the recipe as written, but doubled all the gravy components. Absolutely delicious. Thanks
Jen says
You’re so welcome Eric, I’m so please it hit the spot!
Sandra Lackey says
I made the Pork Medallions with mushroom gravy.. My husband and son really loved it. I did too.. They have asked me to do it again, my husband offered to help.. This is a very tasty dish. I had mashed potatoes and sauteed green bean with it.. Love to cook when everybody loves it.
Jen says
Definitely makes cooking worth it when it’s to rave reviews! I’m so pleased this recipe was a hit with everyone, thanks Sandra!
Sasha says
This pork loin recipe was delicious! So perfect for a gloomy rainy day at home. I used 1/2 an onion instead of a shallot because that’s what i had at home, and i put the mushrooms in my food processor to dice them up small. I also doubled the gravy as i used both pork loins in the package and wanted lots of gravy for leftovers. So so so satisfying and yummy! A keeper for sure. Thankyou!
Jen says
You’re so welcome Sasha, and what a great idea to dice the mushrooms in your food processor!
Nancy H says
AMAZING!
Jen says
Thanks Nancy!
Stephen Wojnar says
I want to make this – it’s exactly the recipe I had in my head when thinking about tonight’s dinner, but you have no printable version of the recipe and to print the entire article – which is well written and interesting – is 44 pages! Why is there no printable version? Or am I looking at it and just not seeing it?
Jen says
Hi Stephen, there are two print buttons – one at the top of the post and one in the recipe card. If you aren’t able to locate them, then you can copy and paste just the recipe card into a word doc.
Stephen Wojnar says
Never mind!! I found the print function. Looking forward to making this tonight!
Ann says
I made this using chicken stock and it was still fabulous! Didn’t have any beef stock nor concentrate in the pantry. Used white champignons (cut into sixths…try it sometime) since they were on sale. Served over Russet mashed potatoes and green beans, this will definitely go into the rotation. My husband was raving, and he’s not normally the kind to fawn over food. Thank you!
Jen says
Your dish sounds extra fabulous with champignon Ann! I’m so pleased you both loved it so much!
Chetty Mcclean says
Big hit at my house.
My only comment would be, lots more mushrooms.
Jen says
I like that comment!
Cheryl says
This was delicious. My and I both enjoyed it and will be making it again.
Jen says
Thanks Cheryl, I’m so pleased you enjoyed it!
Holly says
It is really off putting to have to scroll through all the detailed “tips” to get to the actual recipe. For those that need the extra info, they could continue to read if they wanted AFTER the basic recipe. I suggest putting the recipe at the top. By the time I got to it, I almost didn’t want to make it anymore bc I was so tired of scrolling to find it.
Jen says
Hi Holly, zero scrolling required! Use the “jump to recipe” button at the top of the page to skip directly to the recipe. And PS, it takes less than 10 seconds to scroll for the free recipe.
Jacqueline says
This was by far one of the best recipes I’ve tried and loved in a long time. Very easy to prep and cook and my family loved it!
Jen says
I love hearing that, thank you so much Jacqueline!
Gail says
This was delish, I am always happy to find a great pork recipe!
Jen says
Thanks Gail, I’m so pleased you loved it!
Jen says
Wow, so delicious! I had a pork tenderloin I needed to use and was looking for a new recipe when I found yours. My husband and I absolutely loved this meal. Thank you!
Jen says
I love hearing that, thank you so much Jen!
Pam Pope says
Love this recipe! I used a leftover pork loin and added the pork at the very end after making the sauce. Will definitely make again. Good fall & winter dinner
Jen says
I’m so pleased it will be on repeat, thanks Pam!
Nan says
If making this with boneless chicken breasts would you still use the beef broth?
Thank You
Love all your recipes
Jen says
Yes, I would, enjoy!
Ruthie norton says
Loved this recipe and then added more goodies – after sautéing the meat I added some artichoke hearts and then finished sauce by adding some Gorgonzola to my shrooms – yummo
Jen says
oooohhhh yum, I love those additions!
Steve Lovett says
Awesome recipe, I added some smoked paprika to the gravy component in order to make it German style and served it over homemade spaetzle noodles….. Great with an ice cold beer
Jen says
Great idea to add smoked paprika – yum!!!
Helene says
I made this tonight and it was delicious. I didn’t have beef broth so used chicken broth; I also didn’t have a shallot but used a small yellow onion, diced. I paired with your honey roasted carrots and mashed potatoes. I ended up with a lot of leftover gravy so I’m freezing it for future use. Excellent recipes and so glad I found your site.
Jen says
Welcome to my site Helene! I’m so pleased you loved it, and great choice in substitutions! I hope you enjoy exploring my other recipes and hopefully discover many new favorites!
Jean N. says
Absolutely wonderful! I have been wanting to make food that tastes like “the best thing ever” that you get at a restaurant you only pay to go to for a rare treat. We eat a lot of pork tenderloin because it’s easy to make and is delicious. The flavors added here made everything fantastic! I served it with your mashed potatoes and apricot carrots.
Thank you for helping me step up my gravy game. The family loved it, and when everyone comes over next time for dinner, this is what’s on the menu!
Jen says
Thanks so much Jean, I’m so pleased it was a huge hit and will be on repeat! Your entire meal sounds divine!
Susan M Mikoff says
This was so tasty. I will definitely make it again
Jen says
Awesome, thanks Susan!
Lars says
Way too much to read! I am looking for a recipe that is easy to read, not an Odyssey…
Jen says
Hi Lars, there is a “jump to recipe” button at the top of every post so you can skip the “odyssey” if you wish.
Lynn says
If you don’t use the shallots should you use less butter when mixing with the flour?
Jen says
Hi Lynn, you always need an equal amount of butter (or butter + oil) as flour when making a roux/gravy. Enjoy!
Kathleen says
We love this recipe. I am making it for the fifth time tonight. I rarely make any changes, only if I am missing an ingredient will I substitute. It’s our new go to pork tenderloin recipe. Thanks so much for this and many other fabulous recipes. I have not yet tried one that we don’t like!
Jen says
That is awesome, I love that it’s a repeat favorite! Thanks so much for making my recipes Kathleen!
Jacki says
Thank you for this fantastic recipe! The flavors are amazing.
I was looking for pork recipes as beef and chicken are high right now, this fit the bill
Jen says
I’m so pleased you loved it Jacki, thanks so much!
Hal Delery says
Made this tonight… forgot the Dijon mustard and soy sauce, whoops. That’s what I get for trying to cook it from memory. Even with my blunder, this was simply a delicious dish full of incredible flavor! I really enjoyed cooking this recipe and watching it come together. My wife even went back for seconds… she doesn’t normally do that. I will definitely do this again and will remember to add the Dijon and soy sauce. Thanks for posting this recipe!
Jen says
You’re so welcome Hal, I’m so pleased your wife loved it too!
Beth says
I made this for dinner tonight following the directions to the letter and serving them over mashed potatoes. Better than ‘restaurant quality’. I will definitely be making this again.
Jen says
Thank you for the ultimate compliment Beth, I’m so pleased it will be on repeat!
Carrie Miller says
I made this recipe tonight. It was truly delicious! It is the first of your recipes I’ve made (instead of just drooling over photos) . I’ll be trying out more soon. My whole family loved it. Thank you!
Jen says
Awesome Carrie, I’m so glad you jumped in and that it was a hit with the entire fam! I hope you discover many new favorites!
Angie says
This was amazing! The flavour was that of restaurant quality if I do say so myself. Will definitely be making this again.
Jen says
I’m so pleased it will be on repeat, thanks Angie!
Sheila Simms says
Do you have the nutritional information on thos (macros)??
Jen says
You can calculate them here: https://www.myfitnesspal.com/recipe/calculator Enjoy!
June Austin says
This recipe was awesome, my husband just raves about it. I definitely would make it again.
Jen says
I’m so pleased you both loved it so much and it will be on repeat, thanks June!
Barbara Polinkas says
I made this recipe for dinner tonight and it was excellent! I didn’t need to adjust any seasonings al all. I will be making this recipe at least once a month. Thank you
Jen says
Thank you Barbara, I love hearing it will be on repeat!
B. Mac says
I made this for dinner tonight & it was delicious. Great meal for a chilly winter evening. Thank you so much for sharing this recipe.
Jen says
You’re so welcome, I’m so pleased you enjoyed it!
Amy Walsh says
Made this tonight and my husband absolutely loved it. The pork was so tender! The only change I made to the recipe was I didn’t add thyme. Only because I did’t have any… oops. It was delish without, but sure it’ll delicious with it. I’m going to use this technique for the pork in other recipes. It makes the pork way more tender than anything else! Thanks so much for the wonderful recipe!
Jen says
Thanks Amy, I’m so pleased you loved it and the pork was so tender!
Diane says
I followed this receipe using portobello mushrooms and I can honestly say I will be making this again (and again). I will serve this to company without reservation as this is restaurant quality. Thanks so much for creating this receipe. What a treat! .
Jen says
Thanks Diane! I’m honored it is “restaurant quality!”
Dennis Fonseca says
This was absolutely outstanding! In our house this received the coveted “Serve To Guests” distinction. Have you ever tried this with other meats? Specifically, I have a small boneless lamb cut that I was thinking of experimenting with.
Jen says
Thanks Dennis! I haven’t tried it with other cuts, but I imagine lamb would be tasty.
Cindy says
Made this recipe tonight , and followed the recipe without any changes and we loved it!
Definitely making this again and wouldn’t hesitate to serve this with company.
Jen says
Thanks Cindy, I’m so pleased it’s “company worthy!”
Dave McKinnon says
Absolutely amazing! This has just been elevated to the #1 position for Company Recipes!!
I caramelized a Vadalia onion for the recipe!
Jen says
Thank you, Dave! I am so happy it’s a winner! The caramelized onion sounds delicious! Thanks for taking the time to comment!
Ginger says
This dish is absolutely one of our favorites! It is beyond delicious! I somehow end up overcooking my pork in most recipes but not this one, the pork cooked this way stays nice and tender and the gravy is just yummy! We serve over cauliflower mashed potatoes but have also used white rice. Thanks so much for this great recipe!
Jen says
Thank you for the glowing review Ginger! I love hearing it turns out perfectly every time!
Chris says
I’m going to make this soon and use morels that my son gave me. Can’t wait!
Jen says
Yum, that sounds amazing!
Anne Nappi says
I made this recipe but added a little marsala wine and a 1 1/2 of frozen peas. It was excellent
Jen says
Excellent additions, yum!
Tanya says
Thanks for this recipe. I was looking for something else to do with pork tenderloin other than the family usual and discovered this post. I enjoyed making it and everyone enjoyed eating it. I look forward to putting my own spin on it next time.
Jen says
You are so welcome, Tanya! I am thrilled this recipe was a winner! Thank you so much for taking the time to comment!
Sarah says
Awesome recipe, I am a seasoned cook but never made medallions. I loved how detailed the recipe was and it turned out perfect. I am going to make a jar of the dredging mix so I don’t have to drag it all out for the next time, because there will be a next time for certain.
Jen says
Yay! Thank you so much, Sarah! I am so happy this will be a repeat!
Linda says
Served this for company. Absolutely delicious. Did all the pre company prep as suggested. Still a fair bit of work while company was over but it was first time and worth it.
Jen says
Thank you so much, Linda! I am so happy to hear this was worth the effort!
dayle smith says
Thank you for this recipe. I used brown field mushrooms and cooked this recipe for friends. It was a hit. We all loved it and the peppery taste was amazing.
Jen says
Thank you so much, Dayle! I am so happy this was such a hit – yay!
Shannon says
DELICIOUS.I was looking for a new way to use some leftover pork shoulder roast and mushrooms (been there done that with stroganoff- wanted a change). So I pre-warmed in the microwave to take the chill off. added it and some caramelized onions with the mushrooms to the gravy and let it simmer on very low while the potatoes cooked. Doubled the gravy recipe. Added more garlic and a tad more mustard. This was really quite yummy. Thank you for the recipe. This is in my “make again” folder.
Jen says
I’m so glad this recipe will be a repeat! Thank you so much for the great review, Shannon!
Tammy Reaume says
Hi. I made the pork medallions and mushroom gravy. Fantastic!!! The gravy was SO tasty! My husband loved it too.
Thanks for the recipe!
Jen says
So happy you both loved it! Thank you so much, Tammy!
Marcella says
Outstanding!!!
Jen says
Thank you Marcella!!
Tracie Howson says
I made this for dinner including fluffy mashed potatoes and sautéed green beens. OMG, it was amazing! My husband thought he was at a fine dining restaurant! Thank you
Jen says
Wow that dinner sounds fabulous!! I am so glad you and your husband enjoyed the recipe!
Gary says
I made this recipe for my family today. I double everything as I cooked both tenderloins. Thank you so much for the very detailed recipe with pics and explanations of every step. I wanted to send this right after dinner and clean up. The absolute BEST pork tenderloin recipe I have made. It was absolutely delicious and a crowd pleaser for sure. I will make this again and again. I will review some of your other recipes and follow you to stay up to date. Thank you for the very easy to follow recipe.
Jen says
Thank you for taking the time to share your experience! I’m so glad that this was a hit, and I hope you find lots more recipes to love!
Deb says
I made this for dinner for my husband and I. I thought it was a LOT of prep for the reward. Mixing the spices, chopping the shallots and garlic, cleaning and slicing the mushrooms, etc. We thought that the flavor was kind of bland. I’m sorry but I will not be making it again.
Jen says
Hi Deb! I’m so sorry it didn’t turn out how you had hoped. Always feel free to season a dish to taste!
mackenzie graf says
This was fantastic, thank you for the recipe & for the detailed instructions!
Jen says
Thank you! I am so glad you loved it!
Karen Berger says
This was perfect for a rainy, autumn day! When the lucky teenager goes back for seconds, it’s a hit!
I made it exactly as described (with fantastic directions). And served with mashed potatoes and green salad.
Jen says
Thanks Karen! I am so glad that it was a winning recipe for you and your family!
Patty says
This is the second time I’ve made this and it so very tasty and flavorful. I followed the recipe exactly with no substitutions except maybe a little less butter and oil. The time and oregano are important. Served with boiled red potatoes but can see mashed potatoes would ne perfect for the great mushroom gravy. Thanks for the recipe!
Jen says
Thanks Patty! I am so glad that making this was a tasty experience!
Janet says
First and foremost, this is such a fantastic recipe, and the steps are well worth it. It was very flavorful and tenderloin. I did not add the extra bouillon after a taste test as it was perfectly balanced. Thank you for sharing your creation.
Jen says
Thank you so much! I am glad that it turned out beautifully!
Dianne says
This is a wonderful recipe. There are just 2 of us, so it m are enough for 3 meals (Pork T-loin was in a 2# package & I used it all.) Froze the remaining meals. Oh, the great di nerds we had without a fuss.
Jen says
I’m so glad it was a hit and made for easy leftovers!
Destiny says
This was absolutely delicious,pork was so tender,the gravy was scrumptious,served with mashed potatoes,asparagus and rolls,hats off to you ma’am for giving everyone such a great recipe
Jen says
This made my day! I’m so glad that it was such a delicious experience for you!
Carol Henderson says
Easy & very tasty recipe. My husband loved it too. Thank you
Jen says
Thanks! I’m so happy you both enjoyed it!
Cindy says
Not sure how long ago this recipe was printed, but tried tonight, and very approved by everyone! It is delicious! The only thing I might change is to not add the better than bullion. It seemed too salty to me. My husband loved it though, and he is usually the first to complain about too salty.
Jen says
Thanks for giving it a try! I’m so glad it was a winner!
Sharon says
Do you think I can make ahead and keep warm in a crockpot on warm setting?
Jen says
Pork medallions can dry out quickly, so I wouldn’t leave them there for too long! Covering it loosely with tin foil can help retain moisture. Hope this helps!
Ann Davis-Rowe says
Loved this! As per all recipes we made a few edits, but this is almost definitely the best gravy we have ever made as comfort food isn’t our strong suit haha
Also, my husband loves cooking pork tenderloin but did his medallions for his family over Christmas because his stepfather picked out the recipe. After this, he is 100% convinced the technique is good! These instructions were great for flavor and tender quick cooking pieces.
Jen says
I’m so thrilled that the gravy was a hit and that the instructions were helpful!
Brian says
My wife and I normally have great conversations over dinner. Tonight, there was very little talking, and lots of eating. Very enjoyable.
Thank you
Jen says
Haha, I’m so glad that it was that good!
Joanne says
I have made this recipe many times and making it again tonight! Love it!❤️
Jen says
I’m so glad it has been a keeper! Thanks for taking the time to let me know, I appreciate it!
Eden says
I made this recipe for our dinner. It was delicious!
My husband said I should put this in my repertoire.
Thank you for sharing.
Jen says
I’m so happy to hear that it was a winner! Thanks for taking the time to leave a review!
Sue Gilliland says
Made this tonight at our cottage. Didn’t have a skillet, but used a big pot. Doubled the recipe and it turned out delicious. Nobody wanted pork tenderloin, but I had a pack in the freezer I bought from Costco. I usually just grill a tenderloin. This was a hit! The gravy with mushrooms makes it.
Jen says
I’m so glad that it was a winner!
Andrew says
Made this today, whole family loved it served with green beans and herb potatoes, I used ghee instead of butter and rapeseed oil. I had leftover sauce so frozen for a later meal, will definitely make this again thanks
Jen says
Yum! I’m so glad that this will be a repeat for you!
Greg says
This is one of the best recipes I have EVER gotten off of the internet. I tried to follow the directions exactly and it came out like fine dining. Bravo!
This will be served the next time we have people over.
Jen says
What a compliment, thank you! I’m so glad it was a total success!
Anita says
Thank you for sharing your recipe. I making it today for a friend. It’s a if hit with everyone.❤️❤️
Jen says
Thanks Anita! You sound like an amazing friend to have!
Kathy Holden says
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
I’m so glad that you have been loving the recipe! Your gravy sounds like a delicious shortcut!