Pork medallions with mushroom gravy is a hearty dish made with tender slices of pork loin or tenderloin, pan-seared to golden perfection and smothered in a rich, creamy mushroom sauce. It’s elegant enough for dinner guests but simple enough for a weeknight meal. This recipe serves 4.
Ingredients
For the Pork:
500g pork tenderloin (or boneless loin), sliced into 1-inch medallions
Salt and black pepper to taste
1 tablespoon olive oil
1 tablespoon butter
For the Mushroom Gravy:
2 tablespoons butter
200g mushrooms, sliced (cremini, button, or mixed)
2 garlic cloves, minced
½ cup onion or shallot, finely chopped
1 tablespoon flour
½ cup chicken or vegetable broth
½ cup heavy cream or half-and-half
1 teaspoon Dijon mustard (optional, for flavor boost)
Salt and pepper to taste
Chopped parsley for garnish (optional)
Instructions
1. Prepare the Pork Medallions
Pat pork slices dry and season both sides with salt and pepper. Heat oil and butter in a large skillet over medium-high heat. Sear the pork medallions for about 3 minutes per side until browned and just cooked through. Remove from pan and set aside, covered to keep warm.
2. Make the Mushroom Gravy
In the same skillet, melt 2 tablespoons of butter. Add onions and mushrooms. Sauté for 6–8 minutes until the mushrooms are golden and tender and the onions soft. Add garlic and cook 30 seconds more.
3. Thicken the Sauce
Sprinkle the flour over the mushrooms and stir well for about 1 minute. Slowly pour in the broth while stirring to avoid lumps. Once smooth, stir in the cream and Dijon mustard. Simmer 3–4 minutes until thickened. Season with salt and pepper to taste.
4. Combine and Finish
Return the pork medallions to the pan. Spoon gravy over the top and simmer for 2–3 minutes just to warm through and blend the flavors.
5. Serve
Serve hot with mashed potatoes, rice, buttered noodles, or steamed vegetables. Garnish with parsley if desired.
Tips for Tender Pork
Don’t overcook—pork is done when it reaches 63°C (145°F) inside
Deglaze the pan with a splash of white wine for extra depth
For a lighter version, use milk or yogurt in place of cream
This dish is warm, rich, and satisfying—perfect for when you want something cozy with just a touch of fancy.
