Pork Tenderloin Medallions with Mushroom Gravy
Pork Tenderloin Medallions are tender, sautéed slices of pork tenderloin smothered in a savory mushroom gravy for an easy, one-pan, stove-top dinner that's sure to become a family favorite!
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If you're a fan of pork, you'll also love Crock Pot Pork Loin with Honey Balsamic Glaze, Slow Cooker Root Beer Pulled Pork, and Slow Cooker Carnitas!
We interrupt your regularly-scheduled program of cozy soups and comfort food to bring you a savory supper that can be enjoyed spring, summer, fall, and winter...Pork Tenderloin Medallions with mushroom gravy!
This is a meal that I've been making for as many years as I've been married, and it's always been one of my hubby's favorites. Pork Tenderloin Medallions is a 30-minute meal cooked entirely on the stove, so no need to even turn on the oven!
It's easy enough for a weeknight yet special enough for company...because it tastes like you've been toiling in the kitchen all day!
Ingredients
So what do you need to make these tender, delectable Pork Tenderloin Medallions?
For the Pork
- Pork tenderloin. Trimmed and cut into ½ inch slices. And pounded! More on that in the green box below... Just make sure you don't try to use pork loin instead! That's an entirely different cut of meat that's much larger and not as tender.
- EVOO + butter. For browning the aforementioned pork slices.
For the Gravy
- Butter + flour + beef broth. The gravy's base! I sometimes substitute water plus Organic Beef Better Than Bouillon for the beef broth.
- Soy sauce + balsamic vinegar + red wine vinegar. The gravy's flavor enhancers! I prefer using low-sodium soy sauce to give me more control over the ultimate saltiness of the dish.
- Fresh white mushrooms. Washed and sliced. Feel free to substitute another type of mushroom if you wish.
- Fresh garlic. Minced.
- Salt and freshly ground black pepper. As needed, to taste.
The above ingredients combine to create a deeply flavored, savory mushroom gravy that's tempting enough to lick off your plate!
But if you happen to be more sophisticated than that, serve your Pork Tenderloin Medallions over rice or egg noodles (my personal favorite) to soak up all of that gravy goodness. 😉
Important Tip
In my humble opinion, there's a simple secret to make this Pork Tenderloin Medallions recipe even more delectable:
Pound your slices of pork tenderloin!
It only takes an extra few minutes, and that time is well rewarded by the fact that you can cut this meat with a fork by the time it's done cooking. Seriously...it's like buttah. Plus, whacking meat with a mallet is oddly therapeutic, so that's yet another bonus.
A little trick I've learned over the years, however, is to spread out your slices of meat on a cutting board, and then cover them with a piece of plastic wrap before the pounding commences. You may have to do so in a couple of batches, but this prevents the juices and little fragments of meat from splattering all over your kitchen. You're welcome. 😉
How to Make Pork Tenderloin Medallions
(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)
This recipe is quick, easy, and straightforward!
- Whisk together the beef broth, soy sauce, red wine vinegar, and balsamic vinegar and set aside.
- Working in batches, lay your pork tenderloin slices on a large cutting board or work surface with a bit of space between them. Place a sheet of plastic wrap over them to prevent splattering. Using the flat side of a meat mallet, pound the pork tenderloin slices to ¼-inch thick.
- In a large deep pan, melt together olive oil and butter. Working in batches (don't crowd the pan!), cook your pork tenderloin medallions on the first side until they start to brown. Flip the meat and cook until the other side begins to brown as well.
- Remove the browned pork to a plate and set aside. (If the pork tenderloin medallions are not cooked all the way through at this point, that's okay! They will continue cooking later once submerged in the simmering gravy.)
- Add more butter to the pan and allow it to melt. Whisk in the flour and then slowly pour in the beef broth mixture. Stir until all of the ingredients are smoothly combined.
- Add the mushrooms, minced garlic, and browned pork tenderloin medallions back to the pan.
- Bring to a boil, then reduce heat to a low simmer. Cover and cook for about ten more minutes or until the pork juices run clear and the mushrooms are tender.
Serve immediately. YUM! 🙂
What to Serve with Pork Tenderloin Medallions
As previously mentioned, I like serving these Pork Tenderloin Medallions over something in order to soak up all of that delicious mushroom gravy! Egg noodles (or another shape of pasta) or rice are my go-tos, but mashed potatoes are also delicious!
I also like serving a veggie alongside this dish, such as Roasted Broccoli or Roasted Brussels Sprouts.
And of course, a crisp green salad is always a nice counterbalance to a rich and savory main course like Pork Tenderloin Medallions. Dress your salad with Balsamic Vinaigrette, a tangy Champagne Vinaigrette, or a creamy Ranch Dressing!
So I have I convinced you to give this homey, comforting, stovetop supper a try?
I promise...this Pork Tenderloin Medallions recipe will not disappoint!
In fact, I predict that once you taste it, it'll end up on your dinner rotation year-round. 🙂
More Savory Suppers
Pork Tenderloin Medallions with Mushroom Gravy
Video
Ingredients
- 2 cups low-sodium beef broth
- ⅓ cup low-sodium soy sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons balsamic vinegar
- 2 to 2 ½ pounds pork tenderloin, trimmed and cut into ½-inch slices
- 1 tablespoon extra virgin olive oil
- 3 tablespoons butter, DIVIDED
- 3 tablespoons flour
- 16 ounces white button mushrooms, cleaned & sliced
- 2 large cloves garlic, finely minced
- Cooked rice or noodles, for serving (such as wide egg noodles)
Instructions
- In a medium bowl, whisk together beef broth, soy sauce, red wine vinegar, and balsamic vinegar. Set aside.
- Working in batches, lay pork tenderloin slices on a large cutting board or work surface with a bit of space between them. Place a sheet of plastic wrap over them. Using the flat side of a meat mallet, pound the pork tenderloin slices to ¼-inch thick.
- In a large deep skillet or pot set over medium to medium-high heat, melt together olive oil and 1 tablespoon butter. Working in batches so as not to crowd the pan, cook pork slices for a couple of minutes on the first side, or until they start to brown. Flip meat and cook until the other side begins to turn brown as well (it's okay if pork is not cooked all the way through at this point, as it will have time to finish cooking in the gravy). If necessary, add a bit more olive oil and butter to pot as you brown the meat. Remove cooked pork to a plate and set aside.
- Add remaining 2 tablespoons butter to pot and allow to melt. Whisk in flour and allow to cook for 1 minute while continuously whisking. Slowly pour in beef broth mixture. Stir until all ingredients are smoothly combined.
- Add mushrooms, minced garlic, and cooked pork back to pot. Bring to a boil. Reduce heat, cover, and cook at a low simmer for 10 to 15 minutes, or until meat juices run clear and mushrooms are tender. Taste and add salt and pepper, to taste, if necessary. Serve hot over noodles or rice.
Equipment Needed
Notes
- When I sauté, I like to use a combination of butter and olive oil. Olive oil has a higher smoke point (so it won't smoke/burn as quickly as butter), but butter lends flavor...so by using both, you get the best of both worlds!
- Feel free to substitute another type of mushroom if you wish.
- The individual ingredients in this Pork Tenderloin Medallions recipe can be salty, so by using the low-sodium versions, you'll have more control over the ultimate saltiness of the dish.
Nutrition
Post originally published on June 14, 2014, and updated on August 24, 2022 and February 4, 2025.
I don't often rate recipes, but this was delicious! I wanted a "healthy-ish" recipe to use up some mushrooms from the Farmers' Market (a variety including lion's mane, oyster, etc for their health-benefits). To save prep time I just browned the whole tenderloin & then finished it in the oven using a thermometer. We happily ate the leftovers the rest of the week!
Such a great way to serve pork tenderloin. Everything about this recipe is perfect. It’s going in my “Best Ever Recipes” binder. 🙂
This turned out delicious. The gravy had so much flavor and a nice texture that it didn't need cream.
Favorite recipe in our house! SOoooooooo good! Thansk!
Just so you know.. that low sodium soy for the most part is soy with water. So I just use 1/2 when it calls for low sodium soy...and add water to make the measurement....but often you can get buy with less or no soy if you are watching your salt...also if you salt your potatoes, noodles or rice..the item you are serving with the pork...you can cut back...For example...I make home made salse and serve it with chips...the chips are salted so often do not add salt to the salsa...hope this helps..
This was delicious, low fat, low sodium (low sodium soya). Used apple cider vinegar that I had on hand, fried mushrooms first and added a little thyme. Served on rice as suggested and it was delicious. Definitely a keeper.
Very tasty and simple! Excellent recipe!
The best pork tenderloin we have had. I did however sauté the mushrooms and garlic before adding the sauce to the pan. Came out beautifully…thank you.
Super yummy dinner tonight! I just pinned this recipe the other day. I pre-browned the mushrooms with some diced onion & thyme & added the garlic a bit later so it wouldn’t burn . All else I did the same. Thanks for such a yummy recipe!!
This is one of our favorite recipes. Has anyone tried it as an instant pot recipe?
I have not, Jenny, but I don't see why it wouldn't work with some tweaks! Please let us know how it turns out if you decide to give it a try. 🙂
I made this recipe for my wife and we both found it delicious. Next time I'm gonna try a little less soy sauce and maybe saute the mushrooms and garlic before adding. Thank you I've been looking for a different angle on pork.
Oh my goodness, that was one of the best dishes I have ever made. Worked great in a cast iron skillet to get the pork nice and brown. I used thick sliced crimini mushrooms which stayed nice and firm in the sauce. The only other thing that I tweaked was making a rue out of the butter and flour prior to pouring into the sauce to ensure that it thickened . I also made grilled artichokes which were wonderful dipped in the sauce. It reminded me of a version of Marsala, but with pork. Thanks again for this fantastic recipe! It's a keeper.
Oh how my family loves this recipe! Made it one fall evening to take out to the harvest crew,and got rave reviews!
My father in law,who has selective tastes,and my husband who is more "picky" than selective,both really enjoyed this! That's a HUGE win! ? We even made it for our Christmas meal one year! Thank you so much for sharing this with us.
Looks great! However to clarify, is this pork loin or pork tenderloin you're using?
Hi Marija! This recipe calls for a pork tenderloin. Hope you enjoy! 🙂