You know those nights when you’re craving something a little more special than your usual go-to dinners, but you also don’t want to spend half your life standing over a stove? That was me a few weeks ago. My husband was working late, the kids were busy pretending they weren’t supposed to be in bed already, and I was exhausted. Like, “leave me alone with my coffee and let me live” level of tiredness.
But then, the universe decided to cut me a break. I stumbled upon a half pork loin sitting patiently in my fridge, practically begging me to turn it into something amazing. So, armed with nothing but sheer desperation and a craving for comfort food, I whipped up what has now become one of my absolute favorite pork dishes main courses—Easy Pork Medallions with Mushroom Gravy. And let me tell you, it was a complete game-changer.
The kids actually stopped fighting over who got the last piece of garlic bread. My husband walked through the door, took one sniff, and said, “What smells so good?” And I knew right then that I had hit the jackpot. So, if you’re on the hunt for a homemade pork medallions recipe that’s both comforting and impressive, this one’s for you.
Why You’ll Love This Pork Medallions Dish
- Quick and Easy: This recipe takes only 20 minutes to make from start to finish. Yup, you read that right. Twenty minutes and you’ve got yourself a restaurant-quality pork entree.
- Tender and Juicy: Pork tenderloin medallions are one of those things that sound fancy but are actually incredibly easy to make. The meat turns out tender, juicy, and just perfect every single time.
- Rich Mushroom Gravy: Oh, the gravy. It’s creamy, savory, and packed with that earthy mushroom goodness that makes you want to lick the plate. No judgment if you do.
- Customizable Goodness: Not a fan of mushrooms? Swap them out for caramelized onions. Want to go all fancy-pants? Drizzle the whole thing with some blue cheese sauce, and boom—you’ve got Pork Medallions with Blue Cheese Sauce that’ll blow everyone’s minds.
- Family-Friendly: Even my picky eaters love this dish. The creamy gravy is a lifesaver when it comes to getting the kids to actually eat something that’s not covered in ketchup.
- Perfect for Entertaining: Want to impress your in-laws? Serve this up with some creamy mashed potatoes and roasted veggies. You’ll look like a culinary genius, and no one needs to know it only took you 20 minutes.
Ingredients for the Pork Medallions With Mushroom Gravy Recipe
For the Pork Medallions:
- 1 pound pork tenderloin, sliced into 1-inch thick medallions
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Mushroom Gravy:
- 2 tablespoons unsalted butter
- 8 ounces mushrooms, sliced (button or cremini work great)
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Equipment You’ll Need:
- Large skillet
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon
Cooking Instructions: How to Make This Recipe
- Prep the Pork: Slice your pork tenderloin into 1-inch thick medallions. Pat them dry with paper towels and season generously with salt and pepper.
- Cook the Pork Medallions: Heat olive oil and butter in a large skillet over medium-high heat. Add the pork medallions and cook for about 3-4 minutes per side until golden brown and cooked through. Remove them from the skillet and set aside.
- Make the Mushroom Gravy: In the same skillet, add more butter and toss in the sliced mushrooms. Cook until they’re golden and softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Add the Liquid: Pour in chicken broth and heavy cream, stirring constantly to combine. Let it simmer for about 3-4 minutes until the sauce thickens slightly.
- Finish the Gravy: Stir in Parmesan cheese and season with salt and pepper to taste.
- Combine and Serve: Return the pork medallions to the skillet, spooning the creamy mushroom gravy over them. Let them heat through for another minute or two before serving.
- Garnish and Enjoy: Sprinkle with fresh parsley if you’re feeling fancy, and serve hot. Pair with mashed potatoes or rice if you really want to go all out.
Notes
- Bacon-Wrapped Variation: For an even richer flavor, try wrapping the pork medallions with bacon before cooking. Trust me, it’s a game-changer.
- Blue Cheese Sauce: If you’re feeling extra indulgent, drizzle some blue cheese sauce over the pork medallions for that dreamy combination of creamy and savory.
- Storage Tips: Leftovers keep well in the fridge for up to 3 days. Just reheat gently on the stove or in the microwave.
- Ingredient Swaps: Not a fan of mushrooms? Caramelized onions work just as well. Or go wild and use both.
- Make It Dairy-Free: Swap the heavy cream and Parmesan for coconut milk and nutritional yeast if you’re avoiding dairy.
Macronutrient Count Per Serving
- Calories: 450 kcal
- Protein: 30g
- Carbohydrates: 8g
- Fat: 32g
- Fiber: 1g
- Sugar: 2g
- Sodium: 750mg
Pro Tips for the Recipe
- Use Fresh Pork Tenderloin: For the best results, always go with fresh pork tenderloin. It cooks faster, stays juicier, and tastes miles better than anything that’s been frozen and thawed.
- Don’t Overcook the Pork: Pork tenderloin medallions cook quickly, so keep a close eye on them. They should be cooked through but still juicy. Overcooking will dry them out faster than you can say “dinner disaster.”
- Customize the Gravy: Not a fan of mushrooms? Try caramelized onions instead, or even add a splash of white wine to the gravy for extra richness.
- Rest the Pork Before Serving: Letting the pork medallions rest for a few minutes before serving helps the juices redistribute, making every bite more flavorful.
- Make It Your Own: Want to go all out? Wrap the pork medallions in bacon or drizzle with blue cheese sauce for an extra flavor boost.
Let’s Talk Pork (Q & A Section)
Q: What Should I Serve With This Recipe?
A: Mashed potatoes, rice, or roasted veggies are all excellent choices. The creamy mushroom gravy works perfectly as a topping for anything starchy.
Q: Can I Make This Ahead of Time?
A: Yes! You can cook the pork medallions and prepare the gravy separately. Just reheat everything gently on the stovetop before serving.
Q: How Do I Store Leftovers?
A: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat for the best results.
Q: Can I Freeze This Dish?
A: You can, but the gravy may separate when thawed. To freeze, let everything cool completely, then store in an airtight container. Reheat gently, adding a bit of cream if needed.
Q: Can I Make This Dairy-Free?
A: Absolutely! Just swap the heavy cream and Parmesan for coconut milk and nutritional yeast. It’ll still be creamy and delicious.
