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!

Pork Tenderloin Medallions with mushroom gravy in pot with parsley.

WANT TO SAVE THIS RECIPE?

Enter your email below and we'll send it to your inbox. Plus get our best recipes every week!

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, Pork Tenderloin Marinade, 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!

Pork Tenderloin Medallions and mushrooms over rice on plate.

Ingredients

So what do you need to make these tender, delectable Pork Tenderloin Medallions?

Labeled ingredients to make Pork Tenderloin Medallions recipe.

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. 😉

Aerial view of Pork Tenderloin Medallions on plate and in pot.
Fork Knife Plate icon in teal.

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. 😉

Pork Tenderloin Medallions with mushrooms close-up.

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!

  1. Whisk together the beef broth, soy sauce, red wine vinegar, and balsamic vinegar and set aside.
Beef broth and soy sauce in bowl.
  1. 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.
Pounding pork tenderloin medallions with a meat mallet.
  1. 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.
Butter and oil in skillet.
Browning pork tenderloin medallions in skillet.
Pork tenderloin medallions cooking on second side.
  1. 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.)
  2. 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.
Adding more butter to skillet.
Whisking flour into butter.
Flour and butter base for pork tenderloin medallions gravy.
Making mushroom gravy for Pork Tenderloin Medallions recipe.
  1. Add the mushrooms, minced garlic, and browned pork tenderloin medallions back to the pan.
Adding mushrooms and garlic to Pork Tenderloin Medallions recipe.
Adding pork tenderloin medallions back to skillet.
  1. 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.
Putting lid on skillet.
Pork Tenderloin Medallions with mushrooms cooking in skillet.
Pork Tenderloin Medallions with mushroom gravy ready to serve.

Serve immediately. YUM! 🙂

Pork Tenderloin Medallions and mushrooms over egg noodles.

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!

Pork Tenderloin Medallions with mushroom gravy close-up.

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. 🙂

Pork Tenderloin Medallions aerial in pot.

More Savory Suppers

Pork Tenderloin Medallions in pot.

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!
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 303kcal
Print Pin Rate

Video

Ingredients

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.

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

Calories: 303kcal | Carbohydrates: 7g | Protein: 37g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 113mg | Sodium: 786mg | Potassium: 1062mg | Fiber: 1g | Sugar: 2g | Vitamin A: 178IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg
Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!

You May Also Like

5 from 12 votes (7 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating





57 Comments

    1. Hi, Jennifer! I don't have a way to calculate nutrition info for my recipes, but when I received your comment, I entered this recipe into a site called My Recipe Magic that does provide an estimate of nutrition facts. If you click below, there is a tab at the top of the recipe that says "Nutrition," and hopefully that will give you the info you need. 🙂

      http://myrecipemagic.com/recipe/recipedetail/tender-pork-tenderloin-with-mushroom-gravy

      Hope that helps!

  1. I was hoping the gravy would be a bit thicker. It's still cooking, will try to add a little bit of flour to thicken it up.

    1. Hi Cathy! Sorry your gravy didn't thicken up as you would have liked. I hope that adding a bit of extra flour did the trick and that you enjoyed the recipe! 🙂

    1. I'm so happy to hear that you enjoyed this recipe, Jacqueline! It's one of my family's favorites as well. 🙂 Thanks for taking the time to let me know that it was a hit...hope you're having a great week!

  2. I made this tonight, but mine came out a bit salty. I am not sure if it's because I used regular soy sauce and not low-sodium (like I normally would but bought the wrong one!) but the only other change I made was to use regular red wine (merlot) instead of red-wine vinegar. Would the vinegar have cut the saltiness? I added some sour cream to try and reduce the soy taste, which did help.

    I will definitely make this again, but maybe halve the soy sauce or skip it all together. Loved the convenience of this and, saltiness aside, I am a HUGE fan of mushrooms and balsamic over pork!!

    1. Hi Jillian! I'm so sorry this turned out too salty for you and I'm glad that you were able to salvage it with the sour cream. I also typically use low-sodium soy sauce, so I just changed the recipe to reflect that. I apologize for the oversight on my part! I'm not sure if red wine vinegar also has some part in reducing the saltiness as compared to red wine...it's definitely possible since red wine vinegar adds that distinctive twang! 😉 Anyway, I hope you give this recipe another shot. You can definitely start out with less soy sauce and then add more to taste, but I think you should use at least a little bit because it does contribute to the overall flavor of the dish. 🙂 Thanks for the comment and hope your week is off to a great start!

  3. I've made this about three times already since discovering it! Thanks so much for a recipe my whole family loves. Its definitely going to be made at least once a month. I would like to try preparing it on a Sunday morning and putting it in the crockpot until we come home from church, and that would add to our usual Sunday lunch menu. Like either pot roast or meat loaf or grilled meat....

    1. I'm so glad to hear that this has been a hit with your family, S.I.! It's one of our favorites as well. Keeping it warm in the crock pot while you're at church is a great idea...sounds like you treat your family to a wonderful meal each Sunday. 🙂 Thanks so much for the comment and I hope you have a wonderful weekend!

  4. Made this last night and we loved it. Followed the recipe except coated the pork loins with flour before sautéing. Definitely making again! Thanks for sharing 🙂

    1. I'm so glad this was a hit, Lisa! Thanks so much for coming back to let me know that y'all enjoyed it. 🙂 Hope you're having a great week!

  5. I made this for dinner tonight, so so good! My favorite kind of recipe easy and delicious. Thank you for sharing!

    1. Thank you so much for coming back to share that, Linae! I get a lot of comments saying how good a recipe looks, but I LOVE hearing that it was a hit after someone actually tried it! Hope this one ends up in your regular dinner rotation. 🙂 Thanks again and have a great rest of the week!

  6. This looks so yummy, Samantha! Thank you bunches for linking up and partying with us! Pinning this!

    1. Thanks so much, Kristi! I really appreciate the pin, and thanks (as always) for the party! 🙂

  7. This is going on my make it recipe list. Looks so good! Pinning! Hope you will link this up to the Be. YOU. Tiful link party live on Thursdays @12am PST

    1. I really appreciate the pin, Adrienne, and I hope you enjoy this when you try it! Thanks also for the link party invite...I will try to remember to stop by tomorrow! 🙂

    1. Thanks so much, Kat! I'm glad you stopped by and I appreciate the pin. 🙂 Have a great day!

    1. Thanks so much, Shari! It's one of our longtime favorites. 🙂 Hope you enjoy it, too!

  8. Oh the pork looks great. I thought it was chicken at first. But I love it's pork! I am saving this and making it as soon as I get the pork! Thank you for coming by and seeing my farmers market post.
    Have a great week,
    Sherry

    1. Thanks, Sherry! I'm a sucker for pork, and especially pork tenderloin. 😉 Hope you enjoy it when you try it! Hope you have a wonderful week as well!

  9. Hey,
    The recipe looks delicious, but I don't have any balsamic around. Can I substitute or omit it alltogether?

    Greetings!

    1. Hi Sasya! If you have red wine vinegar, you can substitute an additional 2 tablespoons of that for the balsamic. I like the flavor achieved by using both types of vinegar, but you can make this gravy with either and it's still good. 🙂 Enjoy!

    1. Me too, Kristin. If I can't use my slow cooker to cook dinner, I only want to have to dirty one pot - ha! 😉 Hope you have a great week!

    1. You're very welcome, Janet! I edited the photos late at night and it made me hungry all over again, too. 😉 Hope you enjoy!

      1. Have you ever actually cooked this recipe???? I'm an accomplished cook, made it exactly as you wrote it, tasted it as I went along and thankfully tossed the god-awful sauce before ruining a lot of good pork and mushrooms. Balsamic vinegar, red wine vinegar and soy sauce with beef broth is not edible. I had to burn candles to get the acrid smell out of my kitchen. Saved the dish by substituting equal parts beef broth and Merlot, simmering the roux with thyme and minced shallot to salvage the dish. You should pull this recipe from Pinterest.

        1. Hi, Sherri! Thanks for your feedback. I have actually cooked this recipe more times than I can count, and everyone has always enjoyed it immensely. I've made it for family and friends alike and had multiple requests to share the recipe before I ever posted it on this site. If you read the comments preceding yours, you will see that this recipe has received very positive reviews from those who have tried it and taken the time to come back and comment. I'm sorry that this recipe was not to your tastes, and I'm glad that you are such an accomplished cook that you were able to "salvage" the dish to your liking...but there is nothing wrong with this recipe and I will not be pulling it from Pinterest. Have a great weekend!

          1. I made this last night and while the gravy was delish the meat had lost its flavor while cooking in the sauce. Not too sure what could have been done to prevent this from happening. Probably will not try this recipe again.

          2. Hi Terese! Glad to hear you enjoyed this gravy but sorry the meat wasn't as big of a hit. Honestly, pork tenderloin isn't inherently flavorful, so pounding it thin and pairing it with a flavorful gravy or sauce usually remedies that. 😉 At any rate, thanks for your comment and hope you have a great weekend!

          3. This was a winner in my house. The family was looking for more after every bite was gone. Thank you for sharing.