I’m sharing tender pork tenderloin medallions bathed in a rich, savory mushroom gravy, a one-skillet take on Pork Medallions With Mushrooms that’s deceptively simple.

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I still can’t get over how a couple simple things, pork tenderloin medallions and cremini mushrooms, can make a weeknight feel special. The pork stays tender while the mushrooms turn into a deep, savory gravy that somehow makes everything spoonable, and guests will swear you spent hours.

I toss this into my Pork Tenderloin Stovetop Recipes rotation because it delivers big flavor with almost no drama. It’s the kind of Pork Medallions With Mushrooms dish that fools people into thinking you slaved, and honestly I dont even wait to think about leftovers before the plates are gone.

Ingredients

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Lean, high in protein, low fat if trimmed, juicy when not overcooked, kids like it.
Earthy umami, low calorie, some fiber and B vitamins, they soak up all the gravy.
Sweet when caramelized, add depth and mild sugars, a bit of vitamin C too.
Punchy, adds savory bite, tiny amounts of nutrients, linked to heart health benefits.
Makes the gravy silky and rich, high in fat and calories, use sparingly.
Helps deglaze, lifts flavors with acidity, low sugar if dry, cooks off alcohol.
Adds savory base, lower sodium options healthier, gives body without heavy cream overload.

Ingredient Quantities

1 to 1.5 lb pork tenderloin, trimmed and cut into 1 inch medallions (about 10 to 12)

Kosher salt and freshly ground black pepper, to taste

1/3 cup all purpose flour, for dredging (plus 1 tbsp extra if you want a thicker gravy)

2 tbsp olive oil or vegetable oil

2 tbsp unsalted butter

8 oz cremini or white button mushrooms, sliced

1 small yellow onion or 2 shallots, finely chopped

2 cloves garlic, minced

1/2 cup dry white wine, optional but nice for deglazing

1 cup low sodium chicken broth

1/2 cup heavy cream

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1 tsp fresh thyme leaves or 1/2 tsp dried thyme

2 tbsp chopped fresh parsley, for garnish

How to Make this

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1. Pat the pork medallions dry, season both sides with kosher salt and freshly ground black pepper, then dredge in the 1/3 cup all purpose flour, shaking off excess (save the extra 1 tbsp flour if you want a thicker gravy).

2. Heat 2 tbsp oil in a large skillet over medium high heat until shimmering, add 2 tbsp butter and let it melt and foam but not burn.

3. Sear the medallions in batches so they don’t crowd the pan, about 2 to 3 minutes per side, until golden brown; they won’t be fully cooked through. Transfer to a plate and keep warm.

4. In the same skillet add the sliced 8 oz mushrooms and the chopped small yellow onion or shallots, season lightly, and cook until the mushrooms are browned and the onion is soft about 5 minutes.

5. Stir in the 2 minced garlic cloves and cook 30 seconds more; if you want a thicker gravy sprinkle in that extra 1 tbsp flour now and cook 1 minute to get rid of the raw flour taste.

6. Optional: pour in 1/2 cup dry white wine to deglaze the pan, scraping up all the browned bits, and let it reduce by about half; if not using wine, just add the next ingredient and scrape.

7. Add 1 cup low sodium chicken broth, 1/2 cup heavy cream, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce and 1 tsp thyme; stir and bring to a gentle simmer until the sauce thickens slightly, about 3 to 5 minutes.

8. Return the pork medallions and any accumulated juices to the skillet, spoon the gravy over them, and simmer gently until the pork reaches 145 F or is cooked through about 2 to 4 more minutes depending on thickness.

9. Taste and adjust salt and pepper, let the medallions rest in the pan a couple minutes, then sprinkle with 2 tbsp chopped fresh parsley and serve the pork bathed in the mushroom gravy.

Equipment Needed

1. Large heavy skillet (12 inch works great)
2. Tongs or a spatula for flipping the medallions
3. Chef’s knife
4. Cutting board
5. Shallow bowl or plate for dredging the flour
6. Measuring cups and spoons
7. Instant read meat thermometer (to check for 145 F)
8. Wooden spoon or silicone spatula for stirring the gravy
9. Plate for resting the pork and a bit of foil or a towel to keep warm
10. Paper towels to pat the pork dry and clean up spills

Theyre the basics you really need, nothing fancy.

FAQ

Q: Can I use a different cut of pork or thicker medallions? A: Yes. Pork loin or boneless pork chops work fine, but thicker pieces need more time. For 1 inch medallions, cook about 3 to 4 minutes per side until golden and the internal temp reads 145°F, then rest 3 minutes. Thicker pieces might need a few more minutes or finish in a 375°F oven for 5 to 8 minutes.

Q: My gravy turned out too thin, how do I thicken it fast? A: Whisk 1 tablespoon flour into a little cold water or broth to make a slurry, then stir into simmering gravy until it thickens. Or mix 1 teaspoon cornstarch with 1 tablespoon cold water and add that. You can also simmer it longer to reduce and concentrate the sauce. If you want to avoid lumps, mix the flour or cornstarch thoroughly with cold liquid first.

Q: Can I skip the white wine when deglazing? A: Totally. Swap with extra chicken broth, a splash of dry sherry, or a teaspoon of apple cider vinegar for brightness. Wine just adds depth, but the dish will still be tasty without it.

Q: Can I make this ahead and reheat it? A: Yes. Make the gravy and pork separately. Store in airtight containers in the fridge up to 3 to 4 days. Reheat gently on low, add a splash of broth or cream if the sauce tightens up, and avoid high heat so the pork doesnt dry out. For best texture, warm the gravy first and then add medallions just to heat through.

Q: I need gluten free options. What should I change? A: Use a gluten free all purpose flour or rice flour to dredge, or skip flour and thicken the sauce with a cornstarch slurry. Check your Worcestershire and chicken broth labels, some have hidden gluten. Many stores sell gluten free Worcestershire or you can use a little tamari or coconut aminos for umami.

Q: What mushrooms are best and can I use dried or frozen ones? A: Cremini or button mushrooms are perfect, they give good flavor and texture. Baby bellas (cremini) are a bit meatier. Dried mushrooms work too but rehydrate them in warm water and strain the soaking liquid into the broth for extra mushroom flavor. Frozen mushrooms can be used but cook off extra liquid first so the gravy doesnt get watery.

Pork Medallions With Mushroom Gravy Recipe Substitutions and Variations

Pork tenderloin: swap with boneless pork chops cut into 1 inch medallions, or use boneless chicken breasts or thighs if you want a milder, cheaper option. Just watch the cook time so it stays juicy.
All purpose flour: use cornstarch or rice flour for dredging; for the gravy make a cornstarch slurry, 1 tbsp cornstarch mixed with 1 tbsp cold water, added near the end to thicken. For gluten free use a cup for cup GF flour.
Dry white wine: replace with extra chicken broth, or dry vermouth, or 1 part apple cider vinegar mixed with 3 parts broth for a bit of tang. You can also skip it and deglaze with broth only.
Heavy cream: use half and half for a lighter sauce, or stir in 1 tbsp butter into whole milk per cup, or fold in a little cream cheese for richness. Sour cream works too but add it off the heat so it doesnt split.

Pro Tips

Pro tips:

1. Let the pork warm up for a bit before you cook it, it’ll sear more evenly and not be raw in the middle, seriously it makes a big difference even if you forget this step sometimes.

2. Get the mushrooms nicely brown by giving them space and not stirring every 10 seconds, they need time to caramelize or they just steam and turn rubbery.

3. Use an instant read thermometer so you dont guess, pull the meat a few degrees early and let it rest covered loosely with foil, carryover heat finishes it and keeps the juices in.

4. If the sauce seems flat at the end add a little acid like a splash of lemon juice or a teaspoon of vinegar, and if you want it thicker use a tiny bit of cornstarch slurry or the reserved flour mixed with cold water then whisk it in, it’ll save you from a gloopy mess if you dump it in hot all at once.

Pork Medallions With Mushroom Gravy Recipe

Recipe by James Level

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I’m sharing tender pork tenderloin medallions bathed in a rich, savory mushroom gravy, a one-skillet take on Pork Medallions With Mushrooms that’s deceptively simple.

Servings

servings

Calories

430

kcal

Equipment: 1. Large heavy skillet (12 inch works great)
2. Tongs or a spatula for flipping the medallions
3. Chef’s knife
4. Cutting board
5. Shallow bowl or plate for dredging the flour
6. Measuring cups and spoons
7. Instant read meat thermometer (to check for 145 F)
8. Wooden spoon or silicone spatula for stirring the gravy
9. Plate for resting the pork and a bit of foil or a towel to keep warm
10. Paper towels to pat the pork dry and clean up spills

Theyre the basics you really need, nothing fancy.

Ingredients

1 to 1.5 lb pork tenderloin, trimmed and cut into 1 inch medallions (about 10 to 12)
Kosher salt and freshly ground black pepper, to taste
1/3 cup all purpose flour, for dredging (plus 1 tbsp extra if you want a thicker gravy)
2 tbsp olive oil or vegetable oil
2 tbsp unsalted butter
8 oz cremini or white button mushrooms, sliced
1 small yellow onion or 2 shallots, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine, optional but nice for deglazing
1 cup low sodium chicken broth
1/2 cup heavy cream
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp fresh thyme leaves or 1/2 tsp dried thyme
2 tbsp chopped fresh parsley, for garnish

Directions

Pat the pork medallions dry, season both sides with kosher salt and freshly ground black pepper, then dredge in the 1/3 cup all purpose flour, shaking off excess (save the extra 1 tbsp flour if you want a thicker gravy).
Heat 2 tbsp oil in a large skillet over medium high heat until shimmering, add 2 tbsp butter and let it melt and foam but not burn.
Sear the medallions in batches so they don't crowd the pan, about 2 to 3 minutes per side, until golden brown; they won't be fully cooked through. Transfer to a plate and keep warm.
In the same skillet add the sliced 8 oz mushrooms and the chopped small yellow onion or shallots, season lightly, and cook until the mushrooms are browned and the onion is soft about 5 minutes.
Stir in the 2 minced garlic cloves and cook 30 seconds more; if you want a thicker gravy sprinkle in that extra 1 tbsp flour now and cook 1 minute to get rid of the raw flour taste.
Optional: pour in 1/2 cup dry white wine to deglaze the pan, scraping up all the browned bits, and let it reduce by about half; if not using wine, just add the next ingredient and scrape.
Add 1 cup low sodium chicken broth, 1/2 cup heavy cream, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce and 1 tsp thyme; stir and bring to a gentle simmer until the sauce thickens slightly, about 3 to 5 minutes.
Return the pork medallions and any accumulated juices to the skillet, spoon the gravy over them, and simmer gently until the pork reaches 145 F or is cooked through about 2 to 4 more minutes depending on thickness.
Taste and adjust salt and pepper, let the medallions rest in the pan a couple minutes, then sprinkle with 2 tbsp chopped fresh parsley and serve the pork bathed in the mushroom gravy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 324g
Total number of serves: 4
Calories: 430kcal
Fat: 25g
Saturated Fat: 11g
Trans Fat: 0.2g
Polyunsaturated: 2.5g
Monounsaturated: 8g
Cholesterol: 120mg
Sodium: 350mg
Potassium: 480mg
Carbohydrates: 12g
Fiber: 1.5g
Sugar: 3g
Protein: 36g
Vitamin A: 250IU
Vitamin C: 3mg
Calcium: 40mg
Iron: 2.1mg

Pork Medallions With Mushroom Gravy Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Pork Medallions With Mushroom Gravy Recipe Substitutions and Variations

Pro Tips