The first time I tasted a perfectly cooked pork tenderloin medallion, it was like discovering a hidden treasure in my own kitchen. The tender slices, seared to a golden perfection and topped with a luscious mushroom gravy, transformed an ordinary weeknight into something truly special. With just under 30 minutes of cooking time, this dish is not only a crowd-pleaser but also a fantastic way to elevate your dinner without the fuss. Imagine the warm aromas mingling with the warmth of your home, inviting everyone to the table to share in a comforting experience reminiscent of a fine dining night out. Whether it’s a family gathering or a cozy date night, these Pork Tenderloin Medallions will become your new go-to recipe for delicious simplicity and unforgettable flavor. Let’s dive into this easy, gourmet meal together!
Why Are Pork Tenderloin Medallions So Irresistible?
Buttery Tenderness: Each medallion melts in your mouth, providing an indulgent experience.
Quick & Easy: With a preparation and cooking time of under 30 minutes, you can whip this gourmet dish up in no time.
Rich Umami Flavor: The combination of savory mushrooms and seasonings creates a depth of flavor that will impress even the pickiest eaters.
Versatile Options: Customize your dish with different mushrooms or proteins to keep it fresh and exciting; you can even explore variations using substitutions.
Crowd-Pleasing Appeal: Perfect for family dinners or special occasions, it’s a delightful meal that everyone will adore. Pair it with mashed potatoes or a fresh salad for a well-rounded feast!
Pork Tenderloin Medallions Ingredients
• Discover the essentials for creating the perfect pork tenderloin medallions!
For the Medallions
- Pork Tenderloin – A lean and tender cut that cooks quickly and evenly.
- Flour – For dredging the medallions, adds a golden crust while thickening the gravy. Gluten-free alternatives work well!
- Seasonings – Paprika, salt, onion powder, garlic powder, and pepper elevate the flavor of the pork.
For the Mushroom Gravy
- Cremini Mushrooms – They add a deep, savory flavor; swap for shiitake or portobello for different tastes.
- Shallot – Provides a mild sweetness and depth to the gravy; yellow onion can be a substitute if needed.
- Garlic – Fresh garlic enhances the taste beautifully; garlic powder can work in a pinch.
- Beef Broth – Essential for a rich gravy flavor; consider low-sodium varieties for healthier options.
- Beef Bouillon – Adds complexity; choose granulated, cube, or ‘better than bouillon’ for convenience.
- Worcestershire Sauce – Boosts umami flavors in the gravy; can be swapped with soy sauce if necessary.
- Soy Sauce – Deepens the flavor; select low-sodium for a healthier sauce.
- Dijon Mustard – Provides a tangy kick; use yellow mustard if you prefer a milder taste.
- Butter and Olive Oil – Combine to cook the pork perfectly while adding flavor; you can use all olive oil if desired.
For Garnishing
- Fresh Herbs (like thyme and parsley) – These add a burst of freshness and color to your finished dish.
- Red Pepper Flakes – Optional, but they give your gravy a delightful heat; adjust based on your spice preference.
With these ingredients at hand, you’re all set to whip up delectable Pork Tenderloin Medallions that will delight your family and friends!
How to Make Pork Tenderloin Medallions
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Prepare Pork: Start by trimming any silverskin from the pork tenderloin. Slice it into about 12 medallions, ensuring they are each approximately ½ inch thick for even cooking.
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Dredging: In a shallow dish, mix flour with your chosen seasonings like paprika, salt, and garlic powder. Coat each medallion with this mixture, shaking off any excess flour to prevent clumping.
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Cooking Pork: Heat a blend of butter and olive oil in a skillet over medium-high heat. Cook the medallions in batches for about 3 minutes on each side until they’re golden brown and have an internal temperature of 145°F. Tent them with foil to keep warm.
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Caramelizing Mushrooms: In the same skillet, add more butter and olive oil if needed, and sauté the sliced cremini mushrooms. Cook for about 4-5 minutes, flipping occasionally until they’re golden brown and tender.
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Prepare Gravy: Sauté chopped shallots in the skillet until softened, then add minced garlic and red pepper flakes. Stir in some flour, gradually whisking in beef broth and your sauces (Worcestershire and soy). Simmer until the gravy thickens and is smooth.
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Combine: Add your cooked pork medallions into the gravy, spooning the sauce over them. Let everything warm together for a few minutes, then adjust seasoning if necessary. Serve hot, allowing the flavors to meld beautifully.
Optional: Garnish with fresh herbs like parsley or thyme for a pop of color and flavor!
Exact quantities are listed in the recipe card below.
What to Serve with Pork Tenderloin Medallions with Mushroom Gravy?
Creating the perfect meal experience is all about balance and harmony; let’s elevate those delicious pork medallions to a feast!
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Creamy Mashed Potatoes: Their smooth and buttery texture complements the rich mushroom gravy beautifully, making each bite unforgettable. They act as a comforting base that soaks up every drop of sauce.
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Roasted Asparagus: This vibrant vegetable adds a delightful crunch and a pop of color to your plate. The subtle earthy flavors of asparagus pair perfectly with the savory medallions, enhancing your meal’s overall freshness.
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Garlic Bread: A crispy, buttery slice of garlic bread is difficult to resist! It not only serves as a perfect utensil for scooping up gravy but also introduces a wonderful aromatic flavor to balance the dish.
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Herbed Rice: Fluffy rice infused with fresh herbs like parsley or thyme brings a light and fragrant contrast to the hearty pork. It’s a great way to soak up that decadent gravy, ensuring no flavor goes to waste.
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Fresh Garden Salad: A mix of crisp greens, cucumbers, and cherry tomatoes dressed in a tangy vinaigrette offers a refreshing contrast to the dish’s richness. The salad adds a crunchy texture and a burst of freshness that elevates your dining experience.
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Red Wine: Pair your meal with a glass of Merlot or Pinot Noir. The fruity notes of red wine complement the savory depth of the pork and creamy gravy while adding a touch of sophistication to your dinner.
Indulge in these accompaniments, and you’ll transform your Pork Tenderloin Medallions into a memorable meal that feels as special as it tastes!
Storage Tips for Pork Tenderloin Medallions
Room Temperature: Enjoy cooked pork tenderloin medallions at room temperature for up to 2 hours before they should be stored, ensuring safety and freshness.
Fridge: Store leftover pork tenderloin medallions in an airtight container in the fridge for up to 3-5 days. This will maintain their tenderness and flavor.
Freezer: For longer storage, freeze the medallions in a single layer on a baking sheet before transferring to a freezer bag. They can be frozen for up to 3 months for best quality.
Reheating: When ready to enjoy again, gently reheat pork tenderloin medallions in a skillet over low heat or in the microwave, adding a splash of broth to prevent dryness and keep them succulent.
Pork Tenderloin Medallions Variations
Feel free to get creative and make this dish your own with these delightful twists!
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Mushroom Variants: Swap in shiitake, oyster, or even maitake mushrooms for unique flavors and textures. Each variety brings its own charm to the gravy!
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Veggie Boost: Sauté bright veggies like asparagus or bell peppers along with the shallots for added color and nutrition. They’ll not only enhance the dish’s appearance but also elevate the flavor profile.
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Spice it Up: Adjust the heat by adding more red pepper flakes or even a dash of cayenne pepper to kick things up a notch! Discover how a little extra heat can transform your gravy into a flavor-packed experience.
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Alternate Proteins: Switch to chicken or ground sausage for different protein dynamics; just be mindful of cooking times. Each option offers a delightful twist while keeping the essence of the dish.
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Teriyaki Style: Incorporate teriyaki sauce instead of Worcestershire for a sweeter, Asian-inspired twist. This adds a hint of sweetness that beautifully complements the umami of the mushrooms.
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Herb Infusion: Add fresh herbs like rosemary or sage while cooking the medallions for an aromatic depth. Their fragrant notes can transport the dish straight to your grandmother’s kitchen.
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Nutty Crunch: Sprinkle chopped toasted nuts like walnuts or pecans over the finished dish for a crunchy texture. The contrast between tender medallions and nutty bites is simply irresistible.
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Creamy Dream: Stir in a splash of heavy cream or coconut milk into the gravy for an indulgent, creamy finish. The richness will take your mushroom gravy to a whole new level of comfort!
Expert Tips for Pork Tenderloin Medallions
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Perfect Temperature: Use a meat thermometer to ensure medallions reach 145°F. This prevents overcooking and keeps them juicy.
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Hot Pan: Searing in a hot skillet locks in moisture and flavor. Make sure your pan is preheated before adding the pork.
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Mushroom Care: Clean mushrooms with a damp cloth instead of rinsing them under water to avoid sogginess—this helps enhance their flavor.
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Single Layer Cooking: Cook mushrooms in a single layer to achieve golden-brown caramelization. Crowding them can lead to steaming instead.
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Flavor Depth: Don’t skip the Worcestershire sauce; it adds a rich umami flavor that elevates the entire dish of Pork Tenderloin Medallions.
Make Ahead Options
These Pork Tenderloin Medallions with Mushroom Gravy are perfect for busy home cooks looking to streamline their meal prep! You can pre-dredge the pork medallions and refrigerate them for up to 24 hours, ensuring they’re ready to cook when you need a quick dinner solution. Additionally, the mushroom gravy can be made ahead of time and stored in an airtight container in the fridge for up to 3 days; just reheat it on the stove before serving. To maintain quality, be sure to let the gravy cool completely before refrigerating, and don’t forget to warm the medallions in the gravy for a few minutes to achieve that delightful, restaurant-quality flavor. By prepping in advance, you’ll savor every moment at the table without the stress of last-minute cooking!
Pork Tenderloin Medallions with Mushroom Gravy Recipe FAQs
How do I pick the best pork tenderloin?
Absolutely! Look for pork tenderloin that is pinkish-red in color, with a slightly marbled appearance for optimal flavor. The meat should feel firm to the touch and have minimal blemishes or dark spots. If possible, select organic or pasture-raised options for the best quality.
What’s the best way to store leftovers?
Very good question! Store your cooked pork tenderloin medallions in an airtight container, and they will last in the fridge for 3-5 days. Make sure to let them cool completely before sealing to retain moisture. You can reheat them gently on the stovetop or microwave, adding a splash of broth to keep them juicy.
Can I freeze this recipe?
Absolutely! To freeze, place the cooked medallions in a single layer on a baking sheet to freeze them individually, preventing sticking. Once frozen, transfer them to a freezer bag or airtight container. They can be stored for up to 3 months. When you’re ready to enjoy, thaw them in the fridge overnight and reheat on low heat.
What should I do if my gravy is too thin?
No worries! If your gravy turns out too thin, mix a tablespoon of cornstarch or flour with a bit of cold water to make a slurry. Gradually whisk this into the simmering gravy, cooking for a few more minutes until it thickens nicely. Alternatively, simmer the gravy uncovered for a few extra minutes to let some moisture evaporate and thicken naturally.
Are there any dietary considerations for this recipe?
Absolutely! This dish can be made gluten-free by using a suitable alternative flour for dredging and ensuring that the Worcestershire sauce and soy sauce are gluten-free versions. As for protein substitutes, chicken breast or turkey cutlets can work well for those looking for a lighter option. Just keep an eye on the cooking times as they may vary!
Savory Pork Tenderloin Medallions in Creamy Mushroom Gravy
Ingredients
Equipment
Method
- Trim any silverskin from the pork tenderloin and slice into about 12 medallions, ½ inch thick.
- Mix flour with paprika, salt, onion powder, and garlic powder. Coat medallions in the mixture.
- Heat butter and olive oil in a skillet. Cook medallions for 3 minutes each side until golden brown.
- In the same skillet, sauté sliced cremini mushrooms for 4-5 minutes until golden brown.
- Sauté shallots until softened, add minced garlic, stir in flour, and gradually whisk in beef broth and sauces. Simmer until thickened.
- Add medallions to the gravy, spoon sauce over them, and warm together for a few minutes.