Pork Medallions with Gravy
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Pork Medallions with Gravy is an easy weeknight dinner that everyone in my family loves. Best of all, this pork tenderloin recipe only takes 35 minutes to make, so it’s perfect for busy nights!
When I want to make a family friendly dinner that feels comforting, I always come back to this recipe. It’s a simple, reliable, and delicious meal that I know everyone will enjoy.
Why This Recipe Is a Family Favorite
If you’re like me, wanting a dinner that comes together easily and has loads of flavor, this one passes the test!
The pork medallions and gravy both cook in the same pan, for a no-fuss meal with fewer dishes. That alone is reason to love it!
This really is a family friendly meal, with flavors that are mild, savory and comforting, so I know that even the kids will leave the table happy and full.
On busy nights, this meal is a lifesaver since it only takes 35 minutes to make.
I also love how flexible this meal is because I can serve it with whatever I have on hand. Usually, it’s dairy free mashed potatoes, rice, or a simple veggie like air fryer carrots on the side.
Happy Kitchen Secrets
Here are my important mom-tested cooking tips for making pork medallions. This recipe is a regular favorite so these helpful hints will save you from a failed attempt.
- Cut the pork tenderloin evenly. Use a sharp knife to cut the tenderloin evenly into 1-inch thick medallions. Do your best to keep the thickness as similar as possible so they finish cooking at the same time.
- Don’t overcook the pork. The medallions will cook fast! Use an instant read meat thermometer to check for doneness, and pull them off the heat when the internal temp is 143-145° F.
- Let the meat rest for 5-10 minutes before serving, so it stays juicy.
- For the best sear, be sure the pan is hot before adding the pork. That golden crust adds so much flavor to both the meat and gravy.
- Build flavor in the gravy. Let the mushrooms cook down and brown before adding the liquid. It makes such a difference in how rich and savory the gravy tastes.
If your family likes pork tenderloin, you might also like my recipes for Easy Air Fryer Pork Tenderloin and Sheet Pan Pork Tenderloin.
Ingredient Notes and Substitutions
- pork tenderloin: Typically there are 2 tenderloins in a package. The weight will vary, but it will be around 1.5 to 2 pounds.
Substitutions and Recipe Variations
- pork: If you can’t find a tenderloin, you can substitute with boneless center cut pork chops.
- chicken broth: Of course, you can use vegetable stock or beef broth or stock, as these are easy swaps. Beef broth gives a richer flavor while vegetable broth keeps it lighter.
- all purpose flour: Helps thicken the gravy. A great gluten free option is cornstarch, but if you use it, just use half the amount. Make a slurry by combining equal parts cornstarch and water, then stir it into the gravy.
- mushrooms: They bring a savory, umami flavor that gives the gravy its rich flavor. Feel free to use onions—it changes the flavor slightly, but still works well. Or, you can skip the vegetables altogether and just use the butter, flour, and broth to make a basic brown gravy.
How to Cook Pork Medallions
This is only a summary of the steps. For the full instructions, see the recipe card! ⬇️
Jump to Recipe
- Prep the pork medallions. Cut the pork tenderloin into slices about 1 inch thick. Pat them dry using paper towels, then season them on both sides.
- Sear the meat. Use medium-high heat. Cook until golden brown on one side, then flip them over to finish cooking. Remove from pan and set aside.
How to Make the Mushroom Gravy
- Sauté the mushrooms. Reduce the heat to medium, add the butter and after it melts, add the mushrooms. Sauté until golden brown.
- Add the garlic. Garlic can burn quickly, so add it when the mushrooms are golden brown and almost completely cooked.
Helpful Tip
Wait until the butter melts completely and is starting to bubble before adding the mushrooms. The garlic only needs 30 seconds or so to release its aromatic oil.
- Sprinkle flour over mushrooms. Stir to coat, then cook for a minute or two. This way, you won't taste the flour.
- Add broth and Dijon mustard. Whisk in broth, then stir in Dijon mustard. Cook until it thickens up. Taste the gravy and add more seasoning if it needs it.
- Return the pork medallions to the pan. Spoon gravy over the meat and get ready to eat!
Make it kid friendly: When I make this meal for my kids, I finely chop the mushrooms and use a little less Dijon mustard so it’s easier for them to enjoy.
Storing Leftovers
Refrigerator: Store leftover pork and gravy in an airtight container for up to 3-4 days.
Freezing: Let the leftovers cool to room temperature, then store in a freezer-safe bag or container for up to 3 months.
Reheating pork medallions: In a microwave, reheat in 30-second intervals until warmed through. You may need to add a splash of broth to loosen the gravy.
Pork Tenderloin Medallions FAQs
Pork loin is a much tougher cut than tenderloin, and it requires "low and slow" cooking for the best results. Technically, you could use it instead of pork tenderloin, but the medallions won't be very tender. Boneless center cut pork chops are a better substitute.
After a few minutes of simmering, the pork gravy should thicken nicely. But if it’s still not as thick as you want it, combine a teaspoon of cornstarch with one teaspoon of cold water. Stir that slurry into the gravy and simmer for another minute or two.
There are plenty of great sides to choose from. Look below the recipe card for my suggestions!
After you make this recipe, please give it a star rating below and comment to let me know how it went!
Pork Medallions with Gravy
Equipment
- 12-inch skillet
- Cutting Board
Ingredients
- 1½-2 pounds pork tenderloin cut into 1-inch thick medallions
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 2 tablespoons olive oil or avocado oil
For the Mushroom Gravy
- 2 tablespoons butter
- 8 ounces mushrooms sliced
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1½ cups chicken broth
- 2 tablespoons Dijon mustard
Instructions
- Pat pork medallions dry with paper towels. Season on both sides with salt, pepper, and thyme.
- Heat oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, sear pork medallions for 3-4 minutes per side, until golden brown and cooked through to an internal temp. of 145°F. Remove pork from pan and set aside on a plate. Tent with foil to keep the meat warm.
- In the same skillet, reduce heat to medium. Add butter and sliced mushrooms. Sauté for 5-6 minutes, until mushrooms are golden brown and soft. Add minced garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the mushrooms and stir to coat. Cook for 1 minute.
- Whisk in broth, scraping up any brown bits from the bottom of the pan. Bring to a simmer, then stir in Dijon mustard. Let gravy simmer for 2-3 minutes until thickened to desired consistency.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Return medallions to the pan and spoon pork gravy over them. Cook for 1-2 minutes to reheat if needed.
Notes
- Cut the pork tenderloin evenly. Use a sharp knife to cut the tenderloin evenly into 1-inch thick medallions. Do your best to keep size as similar as possible so they finish cooking at the same time.
- Don’t overcook the pork. The medallions will cook fast! Use an instant read meat thermometer to check for doneness, and pull them off the heat when the internal temp is 140-145° F.
- Let the meat rest for 5-10 minutes before serving, so it stays juicy.
- For the best sear, be sure the pan is hot before adding the pork. That golden crust adds so much flavor to both the meat and gravy.
- Build flavor in the gravy. Let the mushrooms cook down and brown before adding the liquid. It makes such a difference in how rich and savory the gravy tastes.
Nutrition
Serving Suggestions
This pork tenderloin recipe pairs well with many different sides. Here are a few that my family really enjoys:
- Potatoes: I like to serve the gravy over dairy free mashed potatoes or Instant Pot cauliflower mash.
- Noodles: For an easy comfort meal, buttered egg noodles are cozy and filling.
- Rice is perfect alongside the pork and gravy. I like to make Jasmine rice in the Instant Pot. For something a bit lighter, consider making broccoli rice or cauliflower rice.
- Veggies: I suggest a side of air fryer green beans or sauteed broccoli with parmesan breadcrumbs to round things out and keep the meal balanced.
