Wondering what to cook for dinner tonight? This is a quick 30-minute dinner recipe! Pork medallions are tender pan-fried slices of pork tenderloin with sautéed onions, mushrooms, and garlic in a rich and creamy brown gravy. Pairs deliciously with potatoes, roasted vegetables, noodles, or seasoned rice.
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I’ve loved this pork medallions recipe because it is one of the easiest ways to cook pork. If you are in a pinch, this is a great recipe to follow with very little prep time.
It’s one of my reader favorites!
Pair this simple recipe with your favorite white wine and have a nice at-home date night!
What cut are pork medallions?
Pork medallions are cut from lean pork tenderloin, which is also called the fillet or gentleman’s cut. It’s a long, thin cut and is not the same as the pork loin. It’s one of the most tender cuts of pork.
The pork tenderloin I found at my local grocery was Hormel brand and they all come in 1.2 to 1.3-pound packages. Hormel sells them in a variety of flavors like peppercorn, teriyaki, lemon garlic, mesquite barbecue, and apple bourbon.
This recipe is meant for the plain or the original style pork tenderloin medallions with no seasonings or sauces added.
This cut is super easy to make and incredibly tasty!
Ingredients for Pork Medallions
Pork
- Pork Tenderloins, approximately 1–1.5 lbs each
- Canola or Olive Oil
Gravy
- Butter
- Mushrooms
- Chopped Yellow Onion
- Minced Garlic
- All-Purpose Flour
- Chicken Broth
- Worcestershire Sauce
- Rosemary
- Salt
- Black Pepper
Optional Thickener
- Cornstarch
- Cold Water
How to Cook Pork Tenderloin Medallions
Cooking pork tenderloin medallions can seem intimidating, but it doesn’t have to be. Here are some of the best tips and advice that I can give you.
- Pat the Pork Dry By patting the pork pieces dry on all sides with a paper towel it allows them to brown on both sides in the pan. If they’re not patted dry, more pork juices cook out into the pan and they only turn a gray color instead of properly browning.
- Meat at Room Temperature One of the biggest pieces of advice I can give you is to let your pork medallions sit at room temperature before prepping and cooking. But don’t let them sit longer than
- Get Your Pan Hot For pork medallions, you need to get your pan very hot before adding them to the pan. This gives it that nice golden brown sear. I like to use a cast-iron skillet for this recipe, but any large pan will work.
- Don’t Cook for Too Long If you end up cooking longer than 2-3 minutes they will overcook and turn dry very quickly. In this recipe, they are flashed in the hot pan until browned on the outside and then set aside. After making the gravy, they are returned to the pan and will cook through the center with the flavors of the mushrooms, onions, and garlic together.
Pork medallions are a fantastic dish to make; many sides go with this dish. Potatoes, Brussels sprouts, and rice can go really well with pork.
Recipe for Pork Medallions
Below you will find the instructions to cook this pork medallions recipe. To cook pork tenderloin you will need a hot frying pan, oil, and your stove set to medium-high heat. It only takes 2-3 minutes per side to brown them.
- Cut the pork tenderloins down to approximately 2-inch slices, like the above photo.
- You should get about 8 pieces of meat from each package of pork tenderloin.
- Place pork in the bottom of the skillet once it’s very hot. Cook the pork on one side for 3 minutes, flip, then cook an additional 3 minutes.
- Set the pork tenderloin medallions to the side while making the gravy.
- Sauté the mushrooms and onions in butter and scrape up any browned bits left on the bottom of the pan from the pork. Add garlic. Coat in flour and slowly whisk in chicken broth.
- Add Worcestershire sauce, and all seasonings and bring to a simmer for 5 minutes.
- If the gravy does not thicken, add cornstarch + cold water together in a small dish then whisk into the pan while very hot.
- Add pork back to the pan and allow it to heat through before serving.
What temperature should pork be?
Pork Internal Temperature
The USDA recommends pork tenderloin reach a temperature of at least 140 degrees Fahrenheit. Using a meat thermometer is the easiest way to check the internal temperature of pork.
Medium-Rare: 145-150 Degrees Fahrenheit
Medium: 150-155 Degrees Fahrenheit
Medium-Well: 155-160 Degrees Fahrenheit
Well-Done: 165 Degrees Fahrenheit
What goes with pork medallions?
- Bacon, Mushrooms, and Green Beans – Oh my!
- Easy Instant Pot Mashed Potatoes
- Firecracker Brussels Sprouts
- Roasted Fall Vegetables
- Seasoned Buttered Noodles
- Wild Rice
Final Thoughts
There is really no better way to cook pork tenderloin. This is one of the best ways to cook it quickly and end up with very tender pork slices that can even be cut with just a fork! The gravy for the pork tenderloin is simple and flavorful. This will undoubtedly be a huge hit for the whole family and may end up being a regular weeknight meal!
Try these other tasty pork recipes!
- Air Fryer Pork Tenderloin Medallions Wrapped in Bacon
- Air Fryer Pork Tenderloin Stuffed with Cheese
- BBQ Pulled Pork Nachos
- BBQ Smoked Bacon Wrapped Pork Tenderloin
- Crown Rib Roast
- Grandpa’s BBQ Pork Burgers
- Instant Pot Pulled Pork
- Smoked Pork Belly Kabobs
Enjoy!
Pork Medallions
Ingredients
Pork Medallions
- 2 Pork Tenderloins, approximately 1–1.5 lbs each
- 1 tbsp Olive or Canola Oil
Gravy
- 3 tbsp Butter
- 8 oz Sliced Mushrooms
- ½ cup Chopped Yellow Onion
- 1 tbsp Minced Garlic
- ¼ cup All-Purpose Flour
- 2 cups Chicken Broth
- 1 tbsp Worcestershire Sauce
- 1 tsp Rosemary
- ½ tsp Salt
- ¼ tsp Black Pepper
Optional Thickener
- ¼ cup Cold Water
- 3 tbsp Cornstarch
Instructions
Pork Medallions
- Slice both pork tenderloins into equal pieces approximately 2″ wide. Pat each piece dry with a paper towel. Season with salt and pepper.
- Heat oil in a large cast-iron skillet or large non-stick pan over medium-high heat and add slices of pork to the pan once hot. Cook for 2-3 minutes per side until they are golden brown. Set aside.
Gravy
- Melt butter and add onions and mushrooms. Cook for 5-7 minutes until tender. Add minced garlic and cook for 30-60 seconds until fragrant.
- Add flour and coat onion, mushrooms, and garlic. Slowly add chicken broth while continuously stirring until smooth. Add Worcestershire sauce, and all seasonings and bring to a simmer for 5 minutes.
- If the gravy does not thicken, add together cornstarch and cold water together in a small dish. Add it to the pan over high heat and stir. Once you have reached the desired consistency, add pork back to the pan and allow it to warm before serving.
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Made this recipe tonight and it was delicious. My husband and mom loved it. I will definately make this again. Thank you for the recipe.
Lovely. Will do it again
This was a 36 min meal. Very tasty. I made a few substitutions. I used low sodium beef broth because I didn’t have any chicken broth. I left out all the salt. I used only 2 TBSP of unsalted butter to saute the mushrooms and onions. I served along with mashed potatoes and buttered peas. Definitely will make again.
Just made it for my picky husband, and he LOVED IT!! Was very easy to prepare. I twisted a bit by adding a scoop of greek yogurt to the sauce, red wine instead of the horse-something sauce, and finally blending it -picky husband-. The result was GREAT! Thanks so much for such a delicious and easy recipe 🙂
Hi, was wondering do I need to pound them to make them tender.
2 inches is kind of thick.
Thanks
Hi Michelle!
The pork tenderloin does not need to be tenderized because it is already a tender cut of meat.
It turns out incredibly tender and juicy in this recipe and is one of my personal favorites. I often find I can actually cut the meat with a fork.
-Tiffany
This meal is easy and quickly prepared, Has to be good when my husband has a second helping.
Thanks for the recipe.
This was incredible, even my picky eater loved this, thanks!
I followed this recipe to what it called for and my family was happy with it
The flavor was great would make this again
Loved this! Very rich and filling. I make about 2 1/2 lbs of loin, cut as directed, and up the amount of mushrooms. I also add a shallot to the onion and add the chopped rosemary with the vegetable sauté step. Final addition: I add 1/2 to 3/4 cup of good red wine with the chicken broth. This amount gives the two of us two meals and a third meal to share with elderly neighbors. I always wish I had made more!
Absolutely loved this recipe. Definitely will make again!
Made this tonight 22/09/2021 for me and my son and we both loved it. The only thing I did was used less salt but otherwise it was really good will definitely make again.
Big hit with the hubby and kiddo! I will for sure make this again:)
This dish looks delicious, however, I usually don’t make recipes with such a high calorie count. Looking at the ingredients * cannot imagine why or how this is 853 calories per serving. Is this a misprint? Thank you.
Hi Shelly,
I apologize for the misprint. I changed my recipe cards last week and it automatically entered everything for me, without me manually checking each one. I really appreciate you bringing this to my attention.
I have recalculated it with the new recipe card’s nutrition facts. From here on, I am going to spend some time manually checking each nutrition label.
Thank you again,
Tiffany
Delicious! Will make again. Next time I’ll probably cut the salt and pepper in half.
This was awesome recipe very tasty but I will cut the salt and pepper down to half next time . Delicious
This is a real winner. We dislike rosemary so we just skipped it and added mushrooms with onions. It was a real hit with my meat-loving husband.
Joannah, I’m glad you and your husband enjoyed it!
-Tiffany
These came out great! I will keep this recipe on rotation for my family. My only critique is that I felt 1 Tbsp of Worcestershire was a little much. I ended up adding more water to mellow it out a bit.
I’m so glad you enjoyed it!
I received this recipe on a Pinterest email the pictures of the dish looked delicious. Made it last night, we loved it. Will definitely make again.