Pork Tenderloin Medallions in Mushroom Sauce
Meat and mushrooms are one of my all-time favorite combinations and these guys pared perfectly in this one-pot recipe! Pork Tenderloin Medallions in Creamy Mushroom Sauce are the ultimate comfort food for a healthier version of a weeknight favorite! Restaurant quality dinner made with love at your home!
Pork Tenderloin Medallions in Mushroom Sauce Recipe
Pork Tenderloin Medallions in Mushroom Sauce is a one pot dish that requires only a few simple ingredients and is ready in 30 minutes!
This recipe for Pork Medallions in Mushroom Sauce is soo delicious and a dish I’m going to make repeatedly. The pork medallions cook until browned outside and just tender in the inside and the creamy sauce is packed with mushroom and garlic flavors.
Pork tenderloin is a lean cut (only 3.5g fat/100g), which is tender (obviously), protein rich (20.7g protein/100g) and it’s naturally tasty. In this recipe, I used half and half instead of cream to make the sauce creamy and lower in fat.
It’s the perfect easy weeknight healthy meal but is nice enough when you have guests for dinner.
What are side dishes for Pork Tenderloin Medallions in Mushroom Sauce
Serve these Pork Tenderloin Medallions with mashed or baked potatoes, over rice, or pasta for satisfying family dinner. These also pair well with a simple side salad like this Healthy Caesar Salad.
Pork Tenderloin Medallions in Mushroom Sauce are great served up with a side of Grilled Asparagus or Easy Roasted Asparagus. Soo delish!
| Serving: | Prep time: | Cook Time: | Total Time: |
| for 6 people | 10 min | 20 min | 30 min |
Ingredients for Pork Tenderloin Medallions in Mushroom Sauce
- 2 (~2lb/880g) pork tenderloins
- 1 ½ Tbsp. olive oil, divided
- 1 medium (90g) onion, chopped
- 2 cloves garlic, minced
- 12 ounces (350g) baby portobello mushrooms, sliced
- 1 Tbs. (8g) all-purpose flour
- 1 ½ cup (360ml) half and half
- 1/2 tsp. favorite meat seasoning
- salt and pepper to taste
How to Make Pork Tenderloin Medallions in Mushroom Sauce
- Cut the pork tenderloins into 2″ thick medallions and season both sides with salt and pepper.
- Heat 1/2 Tablespoon of olive oil in a large pan (I like cast iron) over medium-high heat. Add the medallions and sear them 2 to 3 minutes per side, until golden brown. Remove the medallions to a plate and cover with foil to keep warm. Set aside.
- Add the remaining 1 Tablespoon of oil and onions to the same pan. Cook, stirring occasionally, for 3-4 minutes, until onions are tender. Add the mushrooms and minced garlic and sauté, stirring occasionally, for another 2-3 minutes or until the mushrooms are softened.
- Reduce the heat to low, then sprinkle with the flour and stir to combine. Add the half and half and season with the meat seasoning, salt, and pepper to taste. Add the pork medallions back to the pan; stir well, cover with a lid and simmer for about 2-3 minutes, or until the cream begins to thicken.
- Sprinkle with your favorite green herbs and enjoy!
How Many Calories in Pork Tenderloin Medallions in Mushroom Sauce
| Calories (per 1 serve, 185g): 300 cal | Calories (per 100g): 162 cal |
|---|---|
| Fat: 13.1 g | Fat: 7.1 g |
| Carbohydrates: 8.9 g | Carbohydrates: 4.8 g |
| Protein: 34.6 g | Protein: 18.7 g |
Pork Tenderloin Medallions in Mushroom Sauce
Ingredients
- 2 ~2lb/880g pork tenderloins
- 1 ½ Tbsp. olive oil divided
- 1 medium 90g onion, chopped
- 2 cloves garlic minced
- 12 ounces 350g baby portobello mushrooms, sliced
- 1 Tbs. 8g all-purpose flour
- 1 ½ cup 360ml half and half
- 1/2 tsp. favorite meat seasoning
- salt and pepper to taste
Instructions
- Cut the pork tenderloins into 2" thick medallions and season both sides with salt and pepper.
- Heat 1/2 Tablespoon of olive oil in a large pan (I like cast iron) over medium-high heat. Add the medallions and sear them 2 to 3 minutes per side, until golden brown. Remove the medallions to a plate and cover with foil to keep warm. Set aside.
- Add the remaining 1 Tablespoon of oil and onions to the same pan. Cook, stirring occasionally, for 3-4 minutes, until onions are tender. Add the mushrooms and minced garlic and sauté, stirring occasionally, for another 2-3 minutes or until the mushrooms are softened.
- Reduce the heat to low, then sprinkle with the flour and stir to combine. Add the half and half and season with the meat seasoning, salt, and pepper to taste. Add the pork medallions back to the pan; stir well, cover with a lid and simmer for about 2-3 minutes, or until the cream begins to thicken.
- Sprinkle with your favorite green herbs and enjoy!
Notes
| Calories (per 1 serve, 185g): 300 cal | Calories (per 100g): 162 cal |
|---|---|
| Fat: 13.1 g | Fat: 7.1 g |
| Carbohydrates: 8.9 g | Carbohydrates: 4.8 g |
| Protein: 34.6 g | Protein: 18.7 g |
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