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These pork tenderloin medallions with a mushroom pan sauce is a savory, umami meal that’s perfect served with rice or pasta. Creamy mushroom sauce and tender pork medallions cook all in one pan for a delicious anytime meal.
We love rich comforting meals in the winter (don’t we all!), and the seasonal veggies seem to scream out for stews, soups, and braises. Just take a look at my honeynut squash soup or orange braised chicken!
Today we’re using a fall and winter vegetable that delivers that rich, umami flavor my husband loves. Mushrooms aren’t my favorite to eat…but I do LOVE the flavor they infuses sauces and dishes with. The secret to this pork tenderloin with mushroom sauce is simple, build the layers of flavor in one pan and slice the meat into quick cooking medallions.
Ingredients & Substitutions
So before we get too far into the how-to’s let’s chat about the secrets to perfect flavor in this easy stove top dish. Everything I’ve added creates a layered meal of rich flavor, but I’d love to help you make this if you’re giving it a go with what you already have on hand.
- Pork Tenderloin – I used a 1.5lb piece sliced into 1 1/2″ pieces. You could swap in 4 1 1/2″ boneless pork chops with good success.
- Sweet Onion – with all the savory stuff in here, the hint of sweet it great, but yellow or white onion work as well.
- Mushrooms – I always use whatever meaty mushrooms look best at the farmers market. Meaning I’ve made this with shitakes, portabellas (baby bellas too), and as pictured, king oyster mushrooms. Use what you like when it comes to mushrooms, and you’ll like the sauce as well.
- Garlic – I’ve yet to find a reasonable sub for garlic, you could use granulated instead if you don’t have fresh, about 1/3 of the amount.
- Broth – Again, I’m an advocate for using what’s on hand. I’ve used mushroom and beef broth with equal success. Use chicken or veggie if that’s what you have.
- Worcestershire – This is a key flavor component, if you don’t have it, there are about a dozen crazy combos out there on the internet that say make something similar. Google it – I’m leaving that to your taste buds.
- Red Wine Vinegar – I like the lightness of it, but a young balsamic or a golden balsamic, or even apple cider vinegar would work too.
- Flour + Butter – We’re using classic roux to thicken the sauce. You can use cornstarch, 2 teaspoons mixed with 1 teaspoon of cold water, mixed in at the very end, to thicken instead.
- Oil – You’ll need this to get things seared. Use olive, canola, grapeseed, or even a little bacon fat.
- Salt, Pepper, Garlic Powder – These are the three I used to season the medallions before cooking.
Tips for Tender Pork Medallions and Creamy Mushroom Pan Sauce
Before you jump into cooking your pork tenderloin with mushroom pan sauce, take a moment to read my tips. These are things I learned through repeat testing that delivered the best final flavor when we sat down to eat.
- Prep Ahead – I cannot stress it enough. Get all the chopping done and measure out your ingredients (Or at least have measuring spoons you’ll need at the ready), before anything hits heat. It’s key to not scrambling/burning/forgetting things while you cook.
- Taste + Season at every step possible – Season the pork tenderloin, when your sautéing the onions and mushrooms, taste them, if they’re bland, add a small pinch of salt. Taste the sauce and adjust before you serve it if you need to.
- Don’t overcook the pork – Sear them hard in a hot pan then remove them from the heat. When putting them back in the sauce, let them cook until they’re 145°F. Use a meat thermometer and you’ll have tender, juicy pork medallions every time.
- Don’t be afraid to play with the heat – To sear the pork, you need high heat. To caramelize the onions and mushrooms without burning, more like medium. Adjust as you go – use your nose and eyes to tell you up or down.
- Don’t rush it – Caramelized mushrooms are a flavor bomb, barely steamed ones are not. Let the pan do the job, even if it takes an extra 2-3 minutes.
I always try to anticipate what might come up for a home cook when they’re working on this recipe. If I missed yours, shoot me a comment and I’ll answer as soon as I can!
Pork tenderloin, really any pork, is food safe at 145°F. Not too long ago, everyone thought pork needed to be cooked to 165°F like chicken, but that will give you dry, tough pork. When it hits 145°F, I turn off the heat and serve it up.
I’ve never tried to swap in dried for fresh in this recipe. You’d need to reconstitute them in hot liquid (like water) until they’re soft and you can chop them. Bonus is, you could use the water as your broth for the recipe. I can’t guarantee it’ll have the same texture or flavor this way though.
Since we didn’t use dairy to thicken the sauce, you’re safe to freeze any leftovers you like. We often store it for lunches for a few days in the fridge. Thaw if from frozen in the fridge before reheating.
When we tuck into these pork medallions with mushroom sauce I know I’m cooking rice or pasta to go with it. I like having a starch to serve to get all that silky pan sauce off my plate. Mashed potatoes, mashed cauliflower, or a good slice of bread like my garlic bread rolls or even honey butter cornbread would be great too.
I hope you enjoy every bite of these juicy pork medallions, and I hope everyone is wiping their plates clean of the sauce like my family does. When you’re ready for another hearty dish for these cold months, check out these other recipes of mine. In the meantime, happy eating!
- Red Wine Braised Brisket
- Dr. Pepper Braised Short Ribs
- Mojo Style Braised Pork
- Orange Ginger Pork Chops
Pork Tenderloin with Mushroom Sauce
- 1 1/2 lbs pork tenderloin, sliced*
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt plus extra to taste
- 1 tablespoon oil
- 4 tablespoons butter, unsalted divided
- 1 1/2 cup sweet onion, diced 1 large
- 2 cups mushrooms, diced 8 ounces
- 1 tablespoon red wine vinegar
- 1 tablespoon minced garlic 3 large cloves
- 2 tablespoons flour
- 1 1/2 cups mushroom broth or beef
- 4 teaspoons Worcestershire
- 1/4 cup parsley, chopped optional
- Slice your pork tenderloin into 8 pieces, about 1 to 1 1/2" each.
- Season with the salt, pepper, and garlic powder.
- Heat a large, rimmed skillet over medium high heat. When hot, add in 1 tablespoon of butter and the oil.
- Sear the pork on both sides, 2-3 minutes per side, and remove to a plate. Set aside.
- Turn the heat down to medium and add in the onions, mushrooms, red wine vinegar, and 1 tablespoon of butter with another pinch of salt. Cook until caramelized, 8-10 minutes.
- Reduce the heat to medium low. Add garlic with remaining butter. When butter has melted, add the flour and stir constantly for 2 minutes.
- Slowly add in the broth, while stirring or whisking, until it's smoothly incorporated. Stir in the Worcestershire sauce and return the pork to the pan.
- Return the pan to medium heat and stir occasionally until sauce is thickened to your liking and pork is 145°F.
- Taste the sauce and add a pinch of salt or pepper to taste. Serve immediately.
Nutrition information and cooking times are provided as a best estimate. Values may vary based upon ingredients and equipment.