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Tender, juicy Pork Medallions with Mushroom Gravy
Quick-cooking, deeply flavored Pork Medallions recipe
Transform a simple pork tenderloin into juicy, quick-cooking tender pork medallions with very little prep time.
First quickly pan fry the medallions until well browned. Next simmer the pork in a rich and flavorful mushroom gravy until tender. This comforting meal is very simple to make but tastes like it took a great deal of effort.
After the ingredients are prepped and measured this tasty entrée can be on the table in about 30 minutes. A company worthy, restaurant quality pork recipe you can make at home!
Where do you get pork medallions?
Pork medallions are made by slicing pork tenderloin crosswise into thick slices or rounds. To achieve an even thickness, the medallions are pressed with the heel of your hand until even.
This cut of pork is like beef tenderloin, which when sliced is called beef tenderloin steak. Instead of calling them steaks, this cut of pork is called medallions.
How to make Pork Medallions in Mushroom Gravy
1. Prepare the pork
Trim the silver skin from the pork tenderloin and cut crosswise into 12 medallions. Press each with the pal or heel of your hand to flatten to an even thickness. Dry the pork with paper towels and season with salt, pepper and 1/4 teaspoon garlic powder.
2. Soften the porcini mushrooms
Combine 1 cup of water with the dried porcini mushrooms in a microwave safe bowl. Cover and microwave until steaming, about 1 minute.
Set aside to soften then drain through a fine-mesh strainer lined with a coffee filter or paper towel. Reserve the porcini liquid to add to the gravy. Mince the mushrooms and set aside.
3. Cook the pork
Heat a skillet over medium-high heat. Add the oil and once shimmering, add the pork tenderloin medallions in a single layer. Cook until well browned, about 3 minutes per side. Remove to a plate and keep warm while making the gravy.
4. Make the gravy
This simple gravy is made with just pan seared mushrooms, minced shallots, garlic, fresh thyme, flour, chicken broth and Worcestershire sauce. No cream or wine is needed!
To make the gravy add the remaining oil to the skillet and all the mushrooms. Season with salt and cook until well browned. Add the shallots and continue cooking until softened, about 2-3 minutes.
Reduce the heat and add the garlic, red pepper flakes and thyme. Stir in 4 tablespoons of flour and cook for 2 minutes, scraping up the browned fond on the bottom of the pan. The bulk of the flavor in this dish comes from the fond (French for base) that forms on the bottom of the pan. Those delicious browned bits of caramelized flavor enhancers are magic!
Stir in the broth, some of the porcini liquid, the Worcestershire sauce and any accumulated pork juices. Simmer until the gravy is thickened. Nestle the pork pieces down in the gravy. Cook until heated through then serve with mashed potatoes and garnish with fresh parsley.
For another interesting layer of flavor add a small spoonful of Dijon musgard to the gravy before serving.
- pork tenderloin
- salt and pepper
- garlic powder
- vegetable oil
- red pepper flakes
- fresh thyme leaves
- all-purpose flour
- low-sodium chicken broth
- Worcestershire sauce
What are the best kind of mushrooms to use in this mushroom gravy?
Oh mushroom gravy! This incredible gravy should be filed under ‘moan-worthy‘ recipes all by itself. To achieve the amazing earthy and meaty flavor, we use two kinds of mushrooms; cremini or white, and dried porcini.
Where to find dried porcini mushrooms:
Dried porcini mushrooms are sold in small clamshell packages in most well-stocked grocery stores and even WalMart. Look for porcini mushrooms in the same aisle as canned mushrooms, or a specialty Italian section.
Porcini mushrooms can be a little pricey when bought in bulk, but you only need a little. Don’t skip the porcini! These mushrooms are essential to the meaty flavor of the gravy.
If you still can’t find these mushrooms at your local store, try Amazon.
How are porcini mushrooms used in this gravy?
Porcini mushrooms are sometimes sold fresh but I’ve never been able to find them. However, you don’t need fresh porcini mushrooms for this recipe.
Dried porcini are easily rehydrated in a cup of water that’s been microwaved for 1 minute. Set the mushrooms aside and soak for 5 minutes before draining.
This simple step achieves two things. It rehydrates the mushrooms quickly and creates a mushroom broth which is then used when making the gravy.
What else can you make with porcini mushrooms?
You can use porcini mushrooms in just about any recipe that calls for mushrooms. Add a rehydrated, minced porcini mushroom to scrambled eggs for breakfast, or stir into a quiche before baking. We also use porcini mushrooms in our Wild Rice & Mushroom Soup for the incredible earthy flavor we love.
In other words, these little dried-up mushrooms will not go to waste and last much longer than fresh. Store dried porcini mushrooms in a cool, dark location in an airtight container for up to 6 months.
Can you double the pork in this recipe?
You can easily double the amount of pork used in this recipe. I recommend searing the pork medallions in batches however, so you don’t over-crowd the pan.
Pork tenderloins are often sold with two per package. If you’re serving 6 to 8 people we suggest using both tenderloins, or at least one and a half.
Pork tenderloin medallions are pretty small therefore you’ll need 3 or 4 medallions per person, per serving. A one-pound tenderloin can be cut into approximately 12 to 14 medallions.
How to serve Pork Medallions with Mushroom Gravy
Serve this hearty pork with mashed potatoes, pasta, rice or noodles along with a fresh green vegetable like broccoli or asparagus for a memorable meal you’ll want to make again, and again!
Don’t forget the crusty bread to sop up all the gravy! This dish is family friendly and easy to make too.
Store leftovers in the refrigerator and reheat gently in the microwave at 50% power.
Pork Medallions with Mushroom Gravy
- 1 ½ pounds pork tenderloin
- salt and pepper to taste
- ¼ teaspoon garlic powder
- 3 tablespoons vegetable oil divided
- 1 cup water (8 ounces)
- ¼ ounce dried porcini mushrooms rinsed
- 20 ounces cremini or white mushrooms tough stems removed, sliced thick
- 1 large shallot minced
- 1 clove garlic minced
- ¼ teaspoon red pepper flakes
- 2 teaspoons fresh thyme leaves
- ¼ cup all-purpose flour
- 2 cups low sodium chicken broth
- 1 teaspoon Worcestershire sauce
- Trim silver skin from the pork tenderloin and cut crosswise into 12 medallions. Press each medallion with the palm or heel of your hand to flatten to an even thickness. Pat the pork medallions dry with paper towels. Combine ¼ teaspoon salt, ¼ teaspoon pepper and the garlic powder, and sprinkle over the pork.
- Combine 1 cup of water and the porcini mushrooms in a small microwave safe bowl. Cover the bowl and microwave until steaming, about 1 minute. Set aside to soften; about 5 minutes. Drain the porcini mushrooms (reserving liquid) through a fine-mesh strainer lined with a coffee filter or paper towel. Mince the porcini mushrooms and set aside.
- Pour 1 tablespoon of oil into a large skillet set over medium-high heat. Once shimmering, add the pork in a single layer and cook until well browned, about 3 minutes per side. Do this in batches if needed to fit all the pork medallions in one layer. Try not to crowd the pork. Remove to a clean plate and cover to keep warm. Repeat with the remaining pork medallions.
- Add the remaining 2 tablespoons of oil to the now empty pan. Once shimmering, add all the mushrooms. Season with ¼ teaspoon salt and cook undisturbed until well browned. Stir and continue cooking until the moisture is released and then dries up, about 8-10 minutes. Add the shallots and continue cooking, stirring occasionally, until they start to soften, about 3-5 minutes.
- Reduce the heat to medium and add the garlic, red pepper flakes and thyme and cook until fragrant, about 1 minute. Stir in flour and cook for 2 minutes, scraping up the browned fond on the bottom of the pan.
- Stir in the broth and ½ cup of the reserved porcini liquid. Add the Worcestershire sauce and any accumulated pork juices, scraping up any browned bits on the bottom of the pan. Bring to a simmer until the gravy has thickened, about 10 minutes. Check the seasoning and add more black pepper and a little salt, if needed.
- Place the pork medallions in the pan nestling them down into the gravy. Cook for 5 minutes or until heated through.
- Serve immediately with mashed potatoes and garnished with parsley, if desired.
If you love mushrooms as much as we love mushrooms, don’t miss our Skillet Chicken and Mushroom Wine Sauce Recipe. It’s so incredibly easy to make and is sure to impress!
Another classic, hearty recipe to try is our classic Beef Stroganoff. Loaded with mushrooms, noodles and tender sliced beef in a sour cream gravy!
And finally, this homemade Salisbury Steak recipe is a simple dish, made with a few basic ingredients. It’s filling and flavorful and the perfect pan of comfort food.