Pork Tenderloin Medallions with Mushroom Gravy

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

Cook Time 30

Total Time 45

Servings servings

Calories 303kcal

Author Samantha Skaggs

Equipment

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.

Video

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