Pork Medallions with Gravy

A skillet with pork medallions in a creamy mushroom sauce, garnished with herbs. A spoon rests in the pan, and fresh chopped parsley is nearby.

Pork Medallions with Mushroom Gravy is an easy weeknight dinner recipe that's always a winner. The entire meal comes together in 25 minutes—perfect for busy nights!

Prep Time10

Cook Time25

Total Time35

Servings:

Calories: 289kcal

Author: Madison Wetherill

Equipment

12-inch skillet
Cutting Board
Chef's Knife

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.

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