These Pork Medallions with Mushroom Onion Sauce are tender, juicy slices of pork tenderloin smothered in a wealthy, savory mushroom and onion gravy. Made in a single skillet with easy elements, this simple pork tenderloin recipe is ideal for a comforting household dinner that’s spectacular sufficient for firm!
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For those who’re searching for a brand new solution to prepare dinner pork tenderloin, this recipe is a must-try! The pork is seasoned and seared till golden brown, then completed in a scrumptious sauce made with sautéed mushrooms, caramelized onions, Dijon mustard, and beef broth. Serve it over creamy mashed potatoes, rice, or pasta to absorb each final drop of that flavorful gravy.
Why I Love This Recipe
- One-skillet dinner: The whole lot cooks in the identical pan, which suggests much less cleanup after dinner.
- Full of taste: The mixture of mushrooms, onions, garlic, and Dijon mustard makes an extremely scrumptious savory sauce.
- Easy elements: You don’t want something fancy to make this restaurant-worthy dinner at residence.
- Nice for entertaining: This dish seems to be spectacular on the desk however is straightforward sufficient to make for a weeknight dinner.
Components
You solely want just a few pantry staples, recent veggies, and pork tenderloin to make this scrumptious pork medallions recipe.
- pork tenderloin: The star of the recipe! Pork tenderloin is of course tender and cooks shortly when sliced into medallions.
- spices: salt, pepper, garlic powder, onion powder, and paprika
- unsalted butter: Provides richness to the pork and the mushroom onion sauce.
- further virgin olive oil
- yellow onion: Turns into smooth and candy because it cooks.
- child bella mushrooms: Add a wealthy, earthy taste to the sauce.
- garlic, soy sauce, and dijon mustard: Add depth and umami to the gravy.
- beef broth: Varieties the bottom of the flavorful mushroom onion sauce.
- cornstarch and water: Thickens the sauce right into a gravy-like consistency.
Step by Step
These pork tenderloin medallions come collectively in a single skillet, and the scrumptious mushroom onion sauce is made proper in the identical pan!
(See the video beneath too!)
- Trim any extra fats and silverskin from the pork tenderloin, then slice it into roughly 1-inch-thick medallions.
- In a small bowl, mix 1/2 teaspoon salt, black pepper, garlic powder, onion powder, and paprika. Season the pork medallions on all sides with the spice combination.
- Warmth a big skillet or Dutch oven (affiliate hyperlink) over medium-high warmth. Add the olive oil and 1 tablespoon of butter. As soon as the butter has melted and the skillet is sizzling, add the seasoned pork medallions in a single layer.
- Sear for 3–4 minutes per facet till golden brown and the pork reaches an inner temperature of 145°F, adopted by a 3-minute relaxation. The pork will return to the skillet later, so keep away from overcooking it throughout this preliminary sear. Switch the pork to a plate and put aside.
- Add the remaining 2 tablespoons of butter to the identical skillet. Add the sliced onions and sprinkle with the remaining 1/2 teaspoon salt. Scale back the warmth to medium and prepare dinner for six–7 minutes, stirring sometimes, till the onions soften and start to caramelize.
- Add the sliced child bella mushrooms to the skillet and prepare dinner for one more 5 minutes, stirring sometimes, till the mushrooms soften and launch their moisture.
- Stir within the minced garlic and prepare dinner for 1 minute, stirring steadily to stop burning.
- Add the soy sauce, Dijon mustard, and beef broth to the skillet. Stir the whole lot collectively, scraping the underside of the pan to launch any browned bits left behind from searing the pork. These little bits add a lot taste to the sauce! Carry the combination to a simmer and prepare dinner for six minutes.
- In a small bowl, mix the cornstarch and water, stirring till easy. Pour the cornstarch slurry into the simmering mushroom onion sauce and stir properly to mix. The sauce will start to thicken because it simmers.
- Return the pork medallions and any juices from the plate to the skillet.
- Simmer for about 5 minutes, turning the pork sometimes to coat it within the sauce. Modify the time as wanted so the pork is heated via with out turning into overcooked.
- Spoon the mushroom onion sauce over the pork medallions and garnish with recent parsley, if desired.
Ideas for finest outcomes
- Select pork tenderloin, not pork loin. These are two totally different cuts of meat! Pork tenderloin is smaller and extra tender, making it excellent for quick-cooking medallions.
- Take away the silverskin. That skinny, silvery membrane on the skin of pork tenderloin doesn’t soften throughout cooking. Eradicating it helps preserve the pork tender and simple to eat.
- Lower evenly sized medallions. Attempt to preserve each bit about 1 inch thick so the pork cooks evenly.
- Don’t overcrowd the skillet. In case your pan isn’t massive sufficient to carry all of the medallions in a single layer, sear them in batches. Overcrowding could cause the pork to steam as an alternative of growing a golden crust.
- Use a meat thermometer. Pork tenderloin is lean and might dry out if overcooked. The USDA recommends cooking complete cuts of pork to 145°F with a 3-minute relaxation. For the reason that medallions are returned to the recent sauce, monitor their temperature rigorously.
- Don’t skip the browned bits. Scraping the underside of the skillet when including the broth is a straightforward solution to construct further taste with out including extra elements.
- Modify the gravy consistency. If the sauce turns into too thick, stir in a bit further beef broth. If it’s too skinny, let it simmer a bit longer till it reaches your most popular consistency.
What to Serve with Pork Medallions
One in every of my favourite issues about this recipe is how versatile it’s. The mushroom onion gravy is so scrumptious that you just’ll positively need one thing to soak it up!
Mashed potatoes are my first selection. The creamy potatoes pair completely with the tender pork and wealthy gravy for a traditional consolation meals dinner.
You too can serve these pork medallions over buttered egg noodles, penne pasta, or fluffy white rice.
For a lighter meal, pair them with roasted inexperienced beans, steamed broccoli, or a easy facet salad. And don’t neglect some crusty dutch oven bread for absorbing any further sauce!
Storage
Retailer leftover pork medallions and mushroom onion sauce in an hermetic container within the fridge for as much as 3–4 days. For one of the best outcomes, preserve the pork lined with the sauce whereas storing it. This helps forestall the meat from drying out.
To reheat, place the pork and sauce in a lined skillet over medium-low warmth with a splash of beef broth or water. Heat gently till heated via to 165°F, being cautious to not overcook the pork.
You too can reheat particular person parts within the microwave in brief intervals, stirring the sauce between every interval.
Freezing: Enable the pork and sauce to chill fully earlier than transferring to a freezer-safe container (affiliate hyperlink). Freeze for as much as 2–3 months for the very best quality.
Thaw in a single day within the fridge earlier than reheating. The sauce may have a splash of further broth to return to its unique consistency.
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Description
These simple Pork Medallions with Mushroom Onion Sauce characteristic tender, pan-seared pork tenderloin smothered in a wealthy, savory mushroom and onion gravy. Made in a single skillet with easy elements, this comforting pork dinner is scrumptious served over mashed potatoes, rice, or pasta.
- 1.5 pound pork tenderloin
- 1 teaspoon salt, divided
- 1 teaspoon floor black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 3 tablespoons unsalted butter, divided
- 2 tablespoons further virgin olive oil
- 1 yellow onion, peeled and thinly sliced
- 8 ounces child bella mushrooms, thinly sliced
- 1 tablespoon minced garlic
- 2 teaspoons soy sauce
- 2 teaspoons dijon mustard
- 2 cups beef broth
- 1 tablespoon cornstarch
- 1 tablespoon water
- parsley for garnish, if desired
- Trim fats and silverskin from pork and minimize into 1-inch medallions.
- Mix 1/2 teaspoon of salt with pepper, garlic powder, onion powder, and paprika. Season medallions on all facet with the spice combination.
- Warmth a big skillet or dutch oven (affiliate hyperlink) over medium-high warmth. Add olive oil and 1 tablespoon of butter to the recent skillet.
- Sear for 3–4 minutes per facet till golden brown and the pork reaches an inner temperature of 145°F, adopted by a 3-minute relaxation. The pork will return to the skillet later, so keep away from overcooking it throughout this preliminary sear.
- Add remaining 2 tablespoons of butter to the recent skillet. Add sliced onions and sprinkle with remaining 1/2 teaspoon of salt. Scale back warmth to medium and prepare dinner 6-7 minutes or till onions are smooth and begin to caramelize.
- Add sliced mushrooms and prepare dinner a further 5 minutes till mushrooms soften and launch their moisture..
- Add garlic and prepare dinner 1 minute, stirring usually.
- Add soy sauce, dijon mustard, and broth to the skillet. Stir to combine and scrape the underside of the pan to deglaze any brown bits. Simmer for six minutes.
- Mix cornstarch and water in a small bowl to make a slurry. Add to the simmering sauce and stir to mix. Add pork and any drippings from the plate again to the skillet. Simmer for five minutes, turning the pork medallions sometimes to coat within the sauce.
- Serve by itself, over mashed potatoes, pasta, or rice. Garnish with parsley if desired.
- Prep Time: 10 minutes
- Cook dinner Time: 35 minutes
- Class: Dinner
- Technique: stovetop
