pork tenderloin medallions recipe
A delicious and tender pork tenderloin medallions recipe served with a rich mushroom sauce. Perfect for family dinners or entertaining guests.
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.
