Pork Medallions with Mushrooms and Onions

5 from 17 votes

Pork Medallions with Mushrooms and Onions

Pan seared pork medallions smothered in the most delicious mushroom and onion sauce. This is a delicious one pan 30 minute meal that's perfect for an easy weeknight meal.

Prep Time10

Cook Time20

Total Time30

Course: Dairy Free, Gluten Free, Grain Free, Paleo

Servings:

Calories: 412kcal

Author: Every Last Bite

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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