Pork Medallions with Onions & Mushrooms
This Pork Medallions with Onions and Mushrooms recipe is packed full of flavor from the savory pork tenderloins, to the carmelized onions and the umami flavor of the mushrooms cooked in an amazingly rich sauce. This one pan recipe takes less than 30-minutes to make! 
The rich flavors of these pork medallions smothered with sautéed mushrooms and onions are so divine. I love a hearty, rich meat covered in sauce. It’s the perfect excuse to have mashed potatoes, cauliflower, or a bed of brown rice to soak up the sauces and a green salad on the side. This recipe sounds like it might be complicated and too fancy, but let me assure you it is so easy! All you do is buy a pork tenderloin, slice it into 1″ pieces, and pan-sear it with all the delicious veggies and flavors to get the most tender pork medallions. Cooking pork tenderloin in butter and oil until the medallions are beautifully golden brown and rich with flavor is so delicious. It’s simple and will impress anyone you serve it to. It’s perfect for a small dinner party or for a quick and easy family dinner night that the whole family will love no matter the day of the week.
Why You Will Love This Pork Medallions Recipe With Onion And Mushrooms
- This juicy pork medallions recipe is the perfect 30-minute meal you can make for easy weeknight dinners with minimal effort.
- It is perfect for special occasions, date nights at home, or for the perfect weeknight meal.
- This great recipe has simple ingredients that be found at any local grocery store.
- You can use different cuts of meat for this easy dinner, which makes this recipe very versatile.
- This pork medallion recipe is Keto and grain-free and easily modifiable for a medically restrictive diet to be gluten-free, dairy-free, Paleo, Whole30, and Specific Carbohydrate Diet legal.
Ingredients You Will Need For This Pork Tenderloin Medallions Recipe
- Pork tenderloin: I recommend using a large tenderloin, approximately 1 ½ lbs. Slice them into 1″ pieces.
- Seasonings: Kosher salt, black pepper, sweet paprika, garlic powder, and onion powder combine to create a simple spice combination for these medallions. Adjust per your taste buds!
- Olive oil and butter: they are used to saute the meat and vegetables, creating a delicious, rich combination.
- Onion: I use a yellow onion for this. I like to halve it and then slice thinly so they get soft and are easily caramelized. You could also use a white onion or a shallot if you prefer.
- Fresh Mushrooms: Whichever type of mushroom you choose will be delicious, but I love cremini mushrooms cut into quarters for this recipe. You could also use white mushrooms.
- Fresh garlic: Finely chop your garlic cloves, grate them, or use a garlic press.
- Red pepper flakes: If you have an aversion to spice, you can use less pepper flakes or remove them completely.
- Dijon mustard: dijon mustard adds a nice depth of flavor to the sauce, feel free to substitute for whole grain mustard or hot mustard.
- Soy sauce: Soy sauce gives the sauce a delicious umami flavor; if you prefer, you can use coconut aminos or tamari for a gluten-free option.
- Beef stock: Homemade stock will be delicious in this sauce, but you can also use store-bought. I prefer Pacific because the ingredient list is really clean. You can also use beef broth or chicken broth or chicken stock.
- Arrowroot powder: Arrowroot acts as a thickener in your sauce. You can also use tapioca starch or cornstarch.
You can find a full list of ingredients in the recipe card below
What Is Pork Tenderloin
Pork tenderloin is a lean, tender cut of pork that comes from the muscle running along the backbone of the pig. It is considered one of the most tender cuts due to its location on the animal, which gets little exercise. It is often considered the filet mignon of pork due to how tender it is. To make these medallions a long cut of lean pork tenderloin is cut into 1 inch thick pieces.
How to Make This Pork Medallion Recipe
- On a cutting board with a sharp knife, trim any excess fat from the pork tenderloin along with the silver skin and cut into 1 inch slices.
- In a small bowl, stir together the seasonings. Generously season each round medallion on both sides with the spice mixture.
- Add the olive oil and 1 tbsp butter to a large skillet (I usually use a large cast-iron skillet) on medium-high heat. Add the pork medallions to the hot pan, ensuring that you do not crowd the pan (you may need to work in two batches). Sear the pork slices for 3-4 minutes per side until browned. Flip and cook for an additional 2 minutes, and then set the pork medallions on a plate.
- Add the remaining butter to the skillet, add the onion, sprinkle with salt, and cook for 4-5 minutes until the onion begins to soften. Add the mushrooms and garlic and cook for an additional 4 minutes.
- Stir in the pepper flakes, dijon, soy sauce, and beef stock and use a wooden spoon to scrape any browned bits from the bottom of the pan. Leave the sauce to gently simmer for 8-10 minutes on medium heat until the sauce begins to reduce and thicken.
- Whisk the arrowroot powder and water together in a small bowl until completely smooth. Whisk the slurry into the sauce, and then return the pork medallions to the pan. Check with an instant-read thermometer that meat is 145 degrees F. Spoon a little pan sauce over the medallions, garnish with chopped parsley, and serve.
How To Tell When The Pork Is Done Cooking
You should cook pork to 145 degrees F for medium rare and 160 degrees for medium, followed by a three-minute rest time. This is the best way to ensure that the juices redistribute, giving you a delicious result. Using a good quality meat thermometer is highly recommended.
What Other Cuts of Meat Can I Use For This Pork Medallion Recipe?
For this pork tenderloin recipe, your goal is to find a tender cut of meat and a lean cut of meat. You could definitely use boneless pork chops or bone-in pork chops for this recipe, just be sure they aren’t too thick and you will get delicious juicy chops. You may have to adjust the cooking time and check the internal temperature as you go along to make sure you get the best pork chops. Also, if you want to step away from pork, you can use a boneless, skinless chicken breast, and your results will be delicious! I would not recommend using a pork loin to get the same type of tenderness. You could also use beef tenderloins and slice delicious medallions. Although it is rich in flavor, you will not get the best results.
What To Serve With This Pork Medallions With Onion And Mushrooms
The list of side dishes is vast to make this a full-rounded, delicious meal. I love to serve this with mash, whether mashed potatoes or mashed cauliflower. I also like to serve it with green beans, broccoli or roasted veggies (such as sweet potatoes, fennel, carrots or asparagus) or steamed veggies and you can never go wrong with a delicious side salad.
What About Leftovers?
These delicious pork medallions with onions and mushrooms will last in the fridge for 3-4 days when stored in an airtight container. Be sure to bring them to room temperature before storing them to reduce excess moisture that can cause bacteria. To reheat, use a small amount of oil or cooking spray in a frying pan on medium heat and warm back up to 145 degrees F. Alternatively they can also be reheated in the microwave in 20 seconds intervals to ensure that they do not overcook and become tough.
Here are a few simple side dishes to serve with these pork tenderloin slices:
- The BEST Sauteed Greens
- Roasted Carrots
- The BEST Roasted Broccoli
- The Best Mashed Cauliflower
- Sheet Pan Roasted Brussels Sprouts, Butternut Squash, Bacon & Red Onion
If you make this pork tenderloin medallion recipe let me know in the comment section below, I would love to hear what you think, or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Pork Medallions with Mushrooms and Onions
Ingredients
- 1 large pork tenderloin approx 1 ½ lbs in size
- 1/2 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp olive oil
- 2 tbsp butter
- 1 large yellow onion halved and thinly sliced
- ½ tsp salt
- 5 oz cremini mushrooms cut into quarters
- 2 cloves garlic minced
- ¼ tsp red pepper flakes
- 1 tsp dijon mustard
- 2 tsp soy sauce (or tamari or coconut aminos)
- 1 ½ cup beef stock
- 2 tsp arrowroot powder (or cornstarch)
- 2 tbsp cold water
- 2 tbsp chopped parsley for garnish
Instructions
- Trim any excess fat from the pork tenderloin along with the silverskin. Cut the pork tenderloin into medallions 1 inch in thickness.
- In a small bowl stir together the salt, pepper, paprika, garlic powder and onion powder. Generously season each of the pork medallions on both sides with the spice mixture.
- Add the olive oil and 1 tbsp butter to a large skillet on medium high heat. Once hot add in the pork medallions ensuring that you do not crowd the pan (you may need to work in two batches) and sear the pork for 3 minutes per side until browned. Flip and cook for an additional 2 minutes and then set the pork medallions on a plate.
- Add the remaining 1 tbsp of butter to the skillet and add in the onion, sprinkle with salt and cook for 4-5 minutes until the onion begins to soften and then add in the mushrooms and garlic and cook for an additional 4 minutes.
- Stir in the pepper flakes, dijon, soy sauce and beef stock and bring to a gentle simmer for 8-10 minutes on medium heat until the sauce begins to reduce and thicken
- In a small bowl whisk together the arrowroot powder and water until completely smooth.
- Whisk the arrowroot powder slurry into the sauce and then return the pork medallions to the pan. Spoon the sauce over the medallions, garnish with chopped parsley and serve.
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