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Tender, juicy Pork Medallions with Mushroom Gravy
Transform pork tenderloin into juicy, tender quick-cooking pork medallions nestled in a rich and flavorful mushroom gravy. Once the ingredients are prepped, 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 rounds. To achieve an even thickness, the medallions are pressed with the heel of your hand. 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.
The medallions are patted dry and seasoned, then pan seared for 3 to 4 minutes per side. Once seared the pork is set aside and kept warm while making the mushroom gravy.
This simple gravy is made with pan seared mushrooms, minced shallots, garlic, fresh thyme, flour, chicken broth and Worcestershire sauce. No cream or wine is needed! The bulk of the flavor 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!
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 can you find dried porcini mushrooms?
Dried porcini mushrooms are sold in small clamshell packages in most well-stocked grocery stores. Look for porcini mushrooms in the same area 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. These mushrooms are essential to the meaty flavor of the gravy.
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. The mushrooms are set aside to steep for 5 minutes before being drained and chopped. 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. 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?
Yes, you can easily double the amount of pork used in this recipe. I recommend searing the pork medallions in batches so you don’t over-crowd the pan. Many pork tenderloins are sold in packages of two. If you’re serving 6 to 8 people, I suggest using both tenderloins, or at least one and a half. Pork medallions are pretty small so you’ll need 3 or 4 medallions per person. A one-pound tenderloin can be cut into 12 to 14 medallions.
Serve with mashed potatoes and a fresh green vegetable for a memorable meal you’ll want to make again, and again!
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Juicy, tender pork medallions nestled in a rich and flavorful mushroom gravy
- 1 (1 to 1½ pound) pork tenderloin
- salt and pepper
- ¼ teaspoon garlic powder
- 3 tablespoons vegetable oil, divided
- 1 cup water (8 ounces)
- ¼ ounce dried porcini mushroom, 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 of your hand to flatten to an even thickness. Pat the pork medallions dry with paper towels. Combine 1/4 teaspoon salt, 1/4 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 1/4 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 1/2 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.
Here are a few more mushroom recipes you might enjoy: