This easy pork medallions recipe is our go-to meal for pork tenderloin! Creamy mushroom gravy coat every bite of the juicy pork medallions in this wholesome one pan dinner.

creamy mushroom gravy over juicy pork medallions in a cast iron skillet

 

I’ve been learning how to cook pork medallions lately, and I can’t seem to get enough! I’ve always loved pork tenderloin, but slicing it into little medallions makes the meat easier to serve to guests, gives you more crispy edges to enjoy, and leads them to cooking pretty quickly. Because they soak up flavor so well, I decided to try a richer, more “comfort food” version like my favorite pork chop pan sauce. No surprise, it turned out perfectly on the very first try. You’re going to love how easy this dinner recipe is!

Want another great pork tenderloin medallions recipe? Try Tuscan Pork Medallions with White Beans!

Why you’ll love this pork medallions recipe:

  • Comfort Food Vibes – This is a Southern classic at its finest; it’s the perfect recipe for a wholesome family dinner.
  • One Pan Only – Forget the sink full of dishes, you just need a cutting board, a plate, and one single skillet.
  • Super Versatile – Pair with all kinds of roasted, steamed, or mashed vegetables, with different kinds of grains, pastas, or breads, or serve alongside a salad. It can work in nearly any diet!

Ingredients for Pork Medallions with Mushroom Sauce

  • Pork Tenderloin – Sliced into 3/4-inch thick medallions
    • Seasoned with Garlic powder, Onion powder, Italian seasoning, Paprika, Salt, and Pepper
    • Cooked in Olive oil
  • Garlic (minced), Shallots (finely chopped) Baby Bella Mushrooms (sliced)
    • Cooked in Butter – feel free to use dairy-free substitutes.
  • White wine, Chicken broth, and Heavy cream – These combine for the rich and velvety gravy to keep every bite super juicy and full of flavor. If you don’t want to use wine, replace it with additional broth and a 1-2 teaspoons of of white wine vinegar.
closeup image showing perfectly seared pork medallions with mushroom gravy in a skillet

How to Make Pork Medallions

  1. Start by slicing the pork tenderloin into 3/4-inch thick medallions. Combine your seasonings, then sprinkle this mixture on each side of the pork medallions.
  2. Warm a large, deep skillet over medium heat, then add in one tablespoon of olive oil.
  3. Once the oil starts to shimmer, place half the seasoned pork medallions in the skillet. Let them cook for 3 minutes, then turn each piece. Continue cooking another 2-3 minutes, then remove when it reaches an internal temperature of 145 degrees F.
  4. Repeat with remaining olive oil and pork medallions. Set these all aside when they’re cooked through, but keep the same skillet for the gravy.

How to Make Mushroom Gravy

sliced mushrooms in a cast iron skillet
cooked mushrooms reducing in a pan
juicy seared pork medallions covered in a creamy mushroom gravy
  1. Keep the skillet on medium heat and add in a bit of liquid (water or broth are fine) to deglaze the pan if it looks like it needs it. Scrape up all the little bits stuck the pan.
  2. Add your butter, garlic, shallot, and mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally to prevent things from sticking. If you need to, you can reduce the heat to medium low so the vegetables have enough time to soften and reduce in volume, not burn.
  3. Add in your chicken stock and white wine. Let this liquid come to a simmer, continuing to cook it until it has reduced by half. This took me about 5 minutes.
  4. Pour in your heavy cream and stir, letting it simmer for about 5 more minutes. It will thicken a bit to a nice, velvety sauce.
  5. Once the gravy thickens, add your pork medallions back to the skillet. Reduce the heat to low and cook for 3-5 minutes until the pork is warmed through completely.

What to Serve with Pork Medallions and Gravy

overhead shot of cast iron skillet full of pork medallions with mushroom gravy
closeup image showing creamy mushroom sauce over juicy pork medallions

Storage and Reheating

  • Fridge: Allow to cool, then store in an airtight container in the refrigerator up to 3-4 days. I prefer to store pork in the gravy to keep it juicy, but you could keep them separately if you prefer.
  • Freezer: Store medallions in a freezer bag, parchment paper between each if you will want to pull out only one serving at a time. Freeze for up to 3 months. Gravy can be frozen separately (also up to 2-3 months), but keep in mind it may separate.
  • Reheat: If frozen, thaw overnight in the fridge. Gravy can be reheated slowly in a pan, stirring frequently, or microwaved at 50% power (1 minute increments, stirring between each blast). Pork medallions should be reheated in the oven (350 degrees, 5-10 minutes) or microwave (50% power, 1-minute increments).

Pork Medallions and Mushroom Gravy FAQs

Can I make this without wine?

Yes, you can replace the white wine with additional chicken broth if you prefer. For depth of flavor, I recommend adding in about 2 teaspoons of white wine vinegar as well if you can.

What if my gravy starts separating?

Whether you’re making your gravy and see it breaking, or you’re thawing frozen gravy and notice it’s grainy, you can fix it the same way. Simply pour 1-2 tablespoons of warmed heavy cream into the sauce, stirring as you go. The added fat should help the gravy come together again.

Do I have to use baby bella mushrooms?

No, you can replace the baby bella mushrooms with white mushrooms, chopped portobellas, or even more gourmet varieties. Just make sure to cut them into bite-sized pieces and cook them long enough to get them nice and soft.

More Popular Recipes

creamy mushroom gravy over juicy pork medallions in a cast iron skillet

Get the Recipe: Pork Medallions Recipe with Mushroom Gravy

Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes
Yield: 4 servings
You can make this juicy pork medallions recipe with mushroom gravy in about 40 minutes for the perfect family dinner! Pair with mashed potatoes or roasted vegetables for a wholesome meal everyone will love.
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Ingredients
 

  • 1 about 1 pound pork tenderloin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 teaspoons minced garlic
  • 1 shallot, finely chopped
  • 16 ounces baby bella mushrooms , washed and sliced
  • 3/4 cup white wine
  • 3/4 cup chicken broth
  • 1/2 cup heavy cream

Equipment

Instructions
 

  • Cut the pork tenderloin into medallions roughly 3/4 inch thick. Combine the seasonings and sprinkle on each side of the pork medallions.
  • Heat a large, deep skillet over medium heat. Add 1 tablespoon of olive oil.
  • When the oil is shimmering add half the pork to the skillet, cooking 3 minutes, turn and cook an additional 2-3 minutes until it reaches an internal temp of 145 degrees F. Remove from the skillet and set aside. Repeat with the remaining olive oil and pork medallions.
  • Once all the pork has been cooked set it aside on a plate. If needed add a little liquid to the skillet to deglaze the pan. Be sure to scrape up all the little bits stuck to the pan.
  • In the same skillet add the butter, minced garlic, finely chopped shallot, and sliced mushrooms. Saute the mushrooms over medium heat. If you feel you need to, reduce the heat to medium-low. The mushrooms will reduce greatly while cooking. Allow the mushrooms to cook, stirring occasionally for 5-7 minutes.
  • Add the chicken stock and the white wine to the skillet. Bring the liquid to a simmer and allow it to reduce by half. This process will take about 5 minutes.
  • Stir in the heavy cream and allow the sauce to simmer for 5 minutes more until it has thickened.
  • When the sauce has thickened add the pork medallions back to the skillet, reduce to low and cook 3-5 minutes until the meat has warmed through.

Notes

  • Net carbs per serving: 8.7
Serving: 0.25 of recipe, Calories: 391kcal, Carbohydrates: 10g, Protein: 28.9g, Fat: 23.6g, Cholesterol: 115mg, Sodium: 381.7mg, Fiber: 1.3g, Sugar: 3.4g
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