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This delicious Pan-Seared Pork Tenderloin Medallions with Mushroom Sauce is a simple dish that’s easy to make at home even on busy weeknights.
The succulent, tender pork slices simmered in a velvety and savory mushroom gravy taste like a restaurant-quality masterpiece!
I first shared this easy recipe over at The Weary Chef, and, believe me, it’s a dish the whole family will enjoy! It’s easy enough for late weeknight dinners but impressive enough for special occasions when you’re serving cherished guests.
I love a delicious recipe with simple ingredients and easy-to-follow instructions. It can make serving a crowd far less stressful.
Still, it also allows busy families to enjoy tasty restaurant-quality meals during a week full of school, work, and other activities and responsibilities.
Why you’ll love this pork medallions recipe!
Key ingredients & substitutions for juicy pork medallions
- Pork | I use a quality cut of pork tenderloin for pork medallions. Use lean pork tenderloin, skinless chicken breasts, or even pork fillet if preferred. Keep in mind that a thin cut of pork or whichever meat will help to get thinner medallions that cook more evenly.
- Oil | Drizzle some extra virgin olive oil into the pan to sear the pork. Or use another high-heat oil mild in flavor.
- Butter | Add unsalted butter to the marsala mushroom sauce for a rich and creamy flavor.
- Shallots | Add diced shallots or yellow onions to bring more flavor to the savory and creamy sauce.
- Mushrooms | The best mushrooms for this recipe are sliced white or baby bella mushrooms. However, you can use shiitake, oyster, another favorite, or a combination.
- Flour | Flour helps to thicken the delicious sauce and absorbs the many flavors.
- Cooking wine | Use marsala cooking wine to give the sauce a subtle tanginess and deeper flavor. You can use actual marsala wine instead, but cooking wine is cheaper and just as effective.
- Broth | I use low-sodium chicken broth in the sauce, but you may choose chicken stock, regular chicken broth, or veggie broth as well.
- Parsley | Finally, cook the pork with chopped fresh Italian parsley. Use fresh thyme if you’d rather.
How to make Pork Medallions with Mushroom Gravy
Seared pork tenderloin medallions simmer in a buttery mushroom marsala sauce until tender and take less than 40 minutes from start to finish.
STEP 1 | Prep the ingredients
Begin this tasty recipe by setting out a cutting board, trimming any excess fat from the tenderloins, and slicing it into pieces of even thickness, about 1-1/2 inch.
Next, press each medallion with the palm of your hand to flatten it slightly and season with salt and black pepper. Let those rest while you slice the shallots and mushrooms.
tips
- When preparing the pork, remove the tough silver skin before adding it to the pan.
- Cook the pork medallions in batches to ensure they evenly sear in a single layer.
- Check the internal temperature of the pork using an instant-read thermometer. The pork is finished cooking when it reaches 145 degrees at the center of each piece.
- Keep the browned bits from the pork on the bottom of the pan to bring additional flavor to the pan sauce.
STEP 2 | Sear the pork
Then, place a large non-stick skillet over medium-high heat. Add olive oil and one tablespoon of butter to the large skillet, and heat until the butter is melted and foamy.
Sear half the medallions until lightly browned, taking about 2 minutes on each side.
Next, transfer the tender cuts to a plate or shallow bowl lined with a paper towel and sear the remaining meat. Transfer the rest of the medallions to the dish while you prepare the sauce.
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STEP 3 | Begin the simple gravy
Now, add the remaining two tablespoons of butter to the hot pan, along with the shallots and a pinch of salt. Saute the ingredients until the butter melts.
Then, add the mushrooms and cook for about three more minutes.
STEP 4 | Complete the mushroom wine sauce
Next, sprinkle the sauce base with a tablespoon of flour and stir well. Add the marsala or balsamic vinegar (substitute for marsala cooking wine) and chicken broth, and stir the sauce until it’s nice and bubbly.
STEP 5 | Finish cooking and serve!
Finally, add the pork medallions and parsley into the skillet and cook for another 4-5 minutes or until the pork is firm to the touch and just slightly pink in the middle.
Arrange the pork on serving plates, cover it with the delicious sauce, and enjoy with your favorite sides!
Frequently asked questions
Yes. Pork medallions are cut into one or two-inch rounds from pork tenderloin.
Pork is one of the most challenging meats to keep from drying out. Being so lean, it doesn’t take long to overcook and become dry, tough, and chewy.
Prevent this from happening by tenderizing the meat beforehand, keeping a close eye on it as it cooks, and using a kitchen thermometer to check its temperature and remove the meat just as it reaches 145 degrees.
Yes– Pork is done and safe to eat when the center is a little pink. At 145 degrees, there is often a slightly pink center.
First, allow the dish to cool, then cover the plate tightly with plastic wrap or transfer it to an airtight container. This recipe will last about four days in the refrigerator. Or freeze for about three months, thawing overnight in the fridge before heating and serving again.
Looking for more ways to enjoy pork?
Check out these Orange Mustard Glazed Pork Chops, Slow Cooker Pork Roast, and my Slow Cooker Pork Carnitas with Chimichurri. I’d love to know which is your favorite!
Serving suggestions
Potatoes are some of the best side dishes for any recipe with creamy mushroom sauce because they soak in the juices and add an almost creamy-like texture and taste.
Try these easy and cheesy Instant Pot Scalloped Potatoes or crisp and tender Woodshed Potatoes. Then, add something green, like simple Instant Pot Green Beans with bacon pieces or Browned Butter Roasted Asparagus, for a complete and delicious meal.
Behind the recipe: Pork Medallions in Mushroom Marsala Sauce
Marsala sauce recipes date back to Naples and Sicily at the beginning of the 1800s. The queen at the time requested French chefs to be brought to the castle so that the court could enjoy more sophisticated food.
She believed what she was being fed was inappropriate for the status of her and her court members. The modern recipe is often traced back to Sicilian, early Italian, and French cuisine because of this fascinating origin story.
So, create this tasty mushroom marsala sauce and pork medallion recipe and literally eat like royalty!
Pan-Seared Pork Tenderloin Medallions With Mushroom Sauce
Ingredients
- 2 lb. pork tenderloin
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 shallots diced
- 8 ounces mushrooms sliced
- 1 tablespoon flour
- 1/2 cup Marsala cooking wine
- 1 cup low-sodium chicken broth
- 1/4 cup chopped fresh parsley (may use Italian parsley)
Instructions
- Trim any excess fat from the tenderloins and slice into thick slices (about 1-1/2 inch). Press each slice/medallion with your palm to flatten it slightly. Season with salt and pepper.
- Heat the olive oil and 1 tablespoon butter in a large non-stick skillet until the butter is melted and foamy. Sear half the medallions until lightly browned, about 2 minutes on each side. Transfer to a plate and sear remaining meat. Remove the rest of the medallions to the plate while you prepare the sauce.
- Add the remaining 2 tablespoons butter to the pan along with the shallots and a pinch of salt. Saute until the butter melts, then add the mushrooms and cook about three minutes.
- Sprinkle with a tablespoon of flour and stir well. Add the Marsala and chicken broth and stir until bubbly.
- Add the pork medallions and parsley and cook another 4-5 minutes or until the pork is firm to the touch and just slightly pink in the middle.
Notes
- When preparing the pork, remove the tough silver skin before adding it to the pan.
- Cook the pork medallions in batches to ensure they evenly sear in a single layer.
- Check the internal temperature of the pork using an instant-read thermometer. The pork is finished cooking when it reaches 145 degrees at the center of each piece.
- Keep the browned bits from the pork to bring additional flavor to the pan sauce.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
I can’t wait to taste this recipe! It looks so delicious!
Thanks so much, Andi!
Soooo good! I’ve made it a couple times and making t for guest tonight. Yummy!
This was delicious. I recommend everyone to try it who likes pork. I will be making this recipe often.
Fantastic recipe! I made it with half the pork(only had one tenderloin) but everything else I kept the same for more sauce! I served over a bed of mashed cauliflower and some steamed broccoli on the side. Perfection!
I make this recipe at least once every two weeks. My family loves it and I love it. I always make mashed potatoes and either steamed green beans or steamed broccoli with it. Great recipe!!