Pork Medallions with Creamy Mushroom Sauce

Elevate your weeknight dinner routine with these tender and juicy Pork Medallions with Creamy Mushroom Sauce—a restaurant-quality dish you can easily make at home. Perfectly seared pork tenderloin medallions are paired with a velvety, herb-infused sauce made with earthy baby bella mushrooms, fragrant garlic, and a splash of dry white wine for depth of flavor. Fresh thyme and a touch of heavy cream add richness, making this dish irresistibly savory. Ready in just 45 minutes, this recipe is simple yet sophisticated, ideal for impressing guests or treating yourself to a gourmet meal. Serve it alongside mashed potatoes, buttered pasta, or crusty bread to soak up every drop of the luscious sauce. A must-try for lovers of comforting, homemade classics!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 piece (about 1 pound) Pork tenderloin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 8 ounces, sliced Baby bella mushrooms
• 1 small, finely chopped Yellow onion
• 3 cloves, minced Garlic
• 0.5 cup Dry white wine
• 1 cup Chicken broth
• 0.5 cup Heavy cream
• 4 sprigs Fresh thyme
• 2 tablespoons, chopped Parsley

Directions

Step 1

Trim the pork tenderloin of any silver skin and slice it into 1-inch thick medallions. You should get approximately 8 medallions.

Step 2

Season the pork medallions with salt and black pepper on both sides.

Step 3

Heat olive oil in a large skillet over medium-high heat. Add the pork medallions in a single layer and cook for about 3-4 minutes on each side or until golden brown and cooked through. Remove from the skillet and set aside.

Step 4

In the same skillet, add the unsalted butter. Once melted, add the sliced mushrooms and cook until they are golden brown, about 5 minutes.

Step 5

Add the finely chopped onion to the mushrooms and sauté until the onion becomes translucent, about 3-4 minutes.

Step 6

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 7

Pour in the dry white wine, scraping any browned bits from the bottom of the skillet. Let it simmer until the wine is reduced by half, about 2-3 minutes.

Step 8

Add the chicken broth, heavy cream, and thyme sprigs to the skillet, stirring to combine. Simmer the sauce until it thickens slightly, about 5 minutes.

Step 9

Return the pork medallions to the skillet, nestling them into the sauce. Let them cook for another 2-3 minutes, allowing the flavors to meld.

Step 10

Discard the thyme sprigs and serve the pork medallions hot, garnished with chopped parsley on top. Accompany with your favorite side dish.

Nutrition Facts

Serving size	(1312.3g)

Amount per serving	% Daily Value*
Calories	1676.4

Total Fat 108.3g	0%
Saturated Fat 47.8g	0%
Polyunsaturated Fat 4.9g
Cholesterol 490.4mg	0%
Sodium 4526.1mg	0%
Total Carbohydrate 23.0g	0%
Dietary Fiber 4.7g	0%
Total Sugars 9.4g
Protein 122.7g	0%

Vitamin D 52.2IU	0%
Calcium 129.7mg	0%
Iron 8.6mg	0%
Potassium 3612.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.6%

Protein: 31.5%

Carbs: 5.9%