This pork tenderloin medallions recipe is a mix of tender meat and a rich mushroom sauce. It’s elegant yet easy to make. Perfect for family dinners or when you have guests over.
Cooking pork medallions right means they’re always juicy and full of flavor. The trick is to cook them just right and serve them with a tasty mushroom sauce. It’s simple enough for beginners but looks impressive.
This recipe is quick, ready in under an hour. It’s great for busy days but still delivers top-notch results. Learning to make pork tenderloin medallions opens up a world of possibilities. You can serve them with roasted veggies or creamy pasta. Let’s explore how to make these restaurant-quality medallions at home.
Understanding Pork Tenderloin Medallions: The Perfect Cut
Choosing the right cut of pork is key to mastering dishes like pork tenderloin medallions. This lean cut offers a blank canvas for bold flavors, making it ideal for home cooks. Knowing its unique traits ensures you get the most from every bite.
What Makes Pork Tenderloin Special
Pork tenderloin is one of the leanest cuts, with just 90 calories per 3-ounce serving. Its tenderness comes from the pig’s underused central muscle, resulting in a melt-in-your-mouth texture. High in protein and B vitamins, it’s a nutrient-rich choice compared to fattier cuts. Look for USDA Choice grades for consistent quality.
How to Cut Perfect Medallions
Proper slicing ensures even cooking and presentation. Follow these steps:
- Trim excess fat and silverskin with a sharp knife before slicing.
- Cut crosswise into 1- to 1.5-inch thick medallions for even cooking.
- Check slices for uniform thickness to prevent overcooking thinner areas.
Selecting Quality Pork at the Market
When buying pork tenderloin, inspect the color—it should be pale pink, not gray or overly red. Avoid packages with excessive liquid, which signals aging. Choose cuts with minimal visible fat marbling for best results. Prioritize labels like “humanely raised” or “no antibiotics” to align with your values. Freshness matters: opt for meat with a slight sheen and firm texture.
Essential Ingredients for the Ultimate Pork Tenderloin Medallions Recipe
Starting with quality ingredients is key to a great pork tenderloin medallions recipe. Choose USDA Choice or Prime pork tenderloin for tender results. Season with kosher salt, black pepper, and garlic powder for bold flavor. A drizzle of olive oil helps create a golden crust during cooking.
For the sauce for pork tenderloin, mix earthy and bright flavors. Use cremini or button mushrooms as the base. Add shallots and minced garlic for depth. Chicken broth or white wine is the liquid base. Heavy cream or butter thickens the sauce, and fresh thyme or parsley add brightness. Coconut cream is a dairy-free substitute.
- Pork tenderloin: Look for lean cuts with minimal gristle. Trim excess fat before slicing into medallions.
- Seasonings: Salt enhances meat’s natural taste, while rosemary or paprika add aromatic warmth.
- Mushroom sauce: Combine sliced mushrooms with minced garlic, broth, and a splash of balsamic vinegar for tangy balance.
Prep tips: Clean mushrooms gently with a damp cloth, not water. Use pre-minced garlic from brands like Kirkland Signature to save time. Adjust seasoning ratios based on serving size—start with 1 tsp salt per pound of meat. Experiment with truffle oil or soy sauce for extra depth without overwhelming the dish.
Preparing Your Pork Medallions: Techniques for Juicy Results
Mastering the pork medallions recipe requires careful steps. These steps turn ordinary cuts into tender delights. Every bite will be moist and full of flavor.
Proper Seasoning Methods
Seasoning fights against dry meat. Begin by drying the medallions with paper towels. Use 1 teaspoon of kosher salt and ½ teaspoon of black pepper per pound. Rub it evenly and press it into the meat.
Let them sit uncovered in the fridge for 30 minutes. This step helps draw out moisture and boost flavor. It keeps juices in without hiding the pork’s natural taste.
Temperature Tips for Perfect Doneness
Heat is key. Bring the medallions to room temperature for 20 minutes before cooking. Heat a skillet over medium-high until it’s lightly oiled and shimmers.
Sear each side for 3-4 minutes to get a golden crust. Use a meat thermometer sideways in the thickest part. Aim for 145°F (63°C) for safety and juiciness. Don’t guess doneness by color alone, as overcooked pork gets tough.
Resting Your Medallions for Maximum Juiciness
Resting is crucial. After cooking, move the medallions to a cutting board and loosely cover with foil. Let them rest for 5-7 minutes (thicker cuts need 10 minutes).
This pause lets juices spread evenly instead of spilling out. Skipping this step can make the pork dry, even if it’s cooked right.
Creating the Flavorful Mushroom Sauce for Pork Tenderloin
Choosing the right sauce for pork tenderloin makes your dish stand out. A mushroom sauce turns pork tenderloin with mushrooms into a perfect mix of flavors and textures. Here’s how to make a sauce that goes well with the pork’s tenderness and the mushrooms’ earthy taste.
Selecting the Best Mushrooms for Your Sauce
Look for mushrooms that bring out the pork’s sweetness. Choose:
Wipe mushrooms clean with a damp cloth, not water. Cut them thick to keep them from getting soggy.
Building Depth of Flavor with Aromatics
Start by sautéing minced shallots in butter until they’re translucent. Add garlic halfway through to avoid bitterness. Use dry white wine or beef broth to deglaze the pan and get those rich brown bits.
Stir in fresh thyme and rosemary for a burst of herbal flavor.
Finishing Touches for a Restaurant-Quality Sauce
Whisk in cold butter to make the sauce creamy. Add a bit of lemon juice or vinegar to balance the flavors. Simmer until it’s just right—thick enough to coat a spoon but still smooth. Serve it hot with the pork medallions.
What Vegetables Go With Pork Loin: Perfect Pairings
Choosing the right vegetables to go with pork tenderloin can make your meal better. Think about how different textures and tastes can enhance the meat’s mild sweetness. Roasted veggies like Brussels sprouts, carrots, and parsnips get sweet and earthy, balancing the pork’s richness.
Sweet potatoes glazed with honey or maple syrup add a bright touch. For a quick meal, sautéed greens like spinach or bok choy become tender and flavorful. Asparagus or green beans with garlic and lemon add a fresh twist. These pair well with the pork tenderloin with mushrooms recipe, adding depth to the dish.
Seasonal vegetables make meal planning easier:
- Spring: Peas, asparagus, and young carrots highlight freshness.
- Summer: Zucchini, corn, and bell peppers bring juicy sweetness.
- Fall: Butternut squash, kale, and roasted root vegetables match the meat’s hearty warmth.
- Winter: Cabbage, turnips, or rutabaga create comforting contrasts.
Match your cooking time with the pork’s. Roast root vegetables in a 400°F oven with the medallions. Or, prep quick sides while the meat rests. This way, every bite is full of texture, color, and nutrition, making your meal a feast.
Creative Leftover Pork Tenderloin Recipes
Make yesterday’s dinner into new favorites with these leftover pork tenderloin recipes. Don’t let unused pork tenderloin medallions go to waste. Here’s how to turn them into fresh meals:
Quick Pork Medallion Sandwiches
Slice chilled medallions paper-thin for tender sandwiches. Try these combos:
- Ciabatta with garlic aioli, caramelized onions, and peppery arugula
- Artisanal rolls topped with medallion slices, whole grain mustard, and roasted red peppers
Assemble ingredients ahead and store in the fridge for up to 2 days. Reheat medallions in a 350°F oven for 5-7 minutes before serving.
Pork and Vegetable Stir-Fry
Cut leftovers into cubes. Toss with quick-cooking veggies like broccoli florets and bell peppers. Simmer in a soy-ginger sauce made from pantry staples (soy sauce, rice vinegar, honey). Stir constantly to prevent drying. Serve over jasmine rice or udon noodles. Store in an airtight container for up to 3 days.
Medallion Pasta Dishes
Shred or chop medallions for pasta. Pair with:
- Penne in a creamy parmesan sauce with sautéed zucchini
- Orecchiette tossed with sun-dried tomatoes and a lemon-herb vinaigrette
Add spinach or cherry tomatoes for color. Leftovers keep well in the fridge for 3-4 days—reheat in the microwave with a splash of broth to retain moisture.
Conclusion: Mastering Your Pork Tenderloin Medallions
Starting with quality ingredients and precise techniques is key to mastering pork tenderloin medallions. Choose tenderloin with consistent color and marbling. Then, slice it into even medallions for even cooking.
Seasoning and the right pan temperature are crucial for a golden sear without overcooking. Resting the meat locks in juices. The sauce for pork tenderloin isn’t just an accent—it elevates the dish, balancing earthy mushrooms with savory aromatics for a restaurant-worthy finish.
Common challenges like dry meat often stem from skipping resting time or overcooking. Aim for an internal temperature of 145°F (63°C) and let the medallions rest 5-7 minutes. If the sauce thickens too much, whisk in a splash of broth to restore balance.
Pair the dish with roasted veggies or grain bowls for a complete meal, or serve elegantly with mashed potatoes for a dinner party.
Start with the core pork tenderloin medallions recipe to build confidence. Once comfortable, experiment with swapping mushrooms for sun-dried tomatoes or adding herbs like thyme. This dish delivers elegance and simplicity, proving tenderloin’s versatility. Whether for a weeknight meal or a celebration, these medallions offer impressive results with approachable steps.
pork tenderloin medallions recipe
Ingredients
- 1 pork tenderloin about 1 lb, trimmed and cut into 1-1.5 inch medallions
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 tbsp olive oil
- 1 tbsp butter
- 1 shallot minced
- 2 cloves garlic minced
- 8 oz cremini or button mushrooms sliced
- 1/2 cup chicken broth or dry white wine
- 1/4 cup heavy cream
- 1 tsp fresh thyme leaves
- 1 tbsp balsamic vinegar
- Fresh parsley chopped (for garnish)
Instructions
- Season the pork medallions with kosher salt, black pepper, and garlic powder on both sides.
- Heat olive oil in a large skillet over medium-high heat.
- Add the pork medallions to the skillet and cook for 3-4 minutes per side until golden brown and cooked through. Transfer to a plate and cover to keep warm.
- In the same skillet, add butter, shallots, and garlic. Sauté for about 1 minute until fragrant.
- Add the sliced mushrooms and cook for 4-5 minutes until softened and browned.
- Pour in white wine, stirring to deglaze the skillet and scrape up any browned bits.
- Stir in heavy cream, thyme leaves, and balsamic vinegar. Simmer for 2-3 minutes until the sauce thickens slightly.
- Return the pork medallions to the skillet, spoon the sauce over them, and cook for another 1-2 minutes.
- Garnish with chopped parsley and serve hot.
