These Creamy Mushroom Pork Tenderloin Medallions are tender, savory, and perfect for a quick, cozy meal. The pork is dredged in a seasoned flour mixture, then pan-seared for a golden crust. A flavorful sauce of mushrooms, onions, dry sherry, and cream creates the perfect sauce, making it an ideal dish to serve over mashed potatoes or pasta. With a short prep and cooking time, this recipe is great for both weeknight dinners and special occasions.
Creamy Pork Tenderloin Medallions
Pork tenderloin is an excellent choice for a tender, flavorful dish that comes together really quickly. We cut the tenderloin into medallions which makes this dish cook even more quickly, for a fast, simple dinner. Dredging the medallions in seasoned flour helps with browning and also thickens the sauce, too. Make sure to brown the mushrooms separately. It brings out their deep, earthy flavor, and helps maintain their texture.
This recipe comes together in about 30 minutes, making it an excellent choice when you want something comforting but still tasty enough to serve for Sunday dinner. Whether you’re cooking for family or entertaining guests, this is a perfect recipe to throw together. Don’t forget to save the link! Your friends and family will be asking for the recipe!
Why You’ll Love This Dish
- Rich and Creamy Sauce – The combination of dry sherry, mushrooms, and cream creates an indulgent, flavorful sauce.
- Quick and Easy – Ready in about 30 minutes with minimal prep.
- Great for Any Occasion – Elegant enough for guests but simple enough for a weeknight meal.
- Pairs Well with Many Sides – Serve over mashed potatoes, pasta, or rice for a complete meal.
- Tender and Flavorful – Pork tenderloin medallions cook quickly while staying juicy.
Creamy Mushroom Pork Medallions Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Pork Tenderloin – This lean, tender cut cooks quickly and stays juicy when seared and simmered in a sauce. Slicing it into medallions increases surface area for browning, adding flavor and texture.
- Flour – A light dusting before searing helps create a golden crust while also thickening the sauce later.
- Salt & Pepper – Essential for seasoning the pork and drawing out moisture to create a better sear. It also enhances all the other flavors in the dish. The pepper adds mild heat and depth to the seasoning mix. Freshly ground gives the best flavor.
- Garlic Powder & Onion Powder – Boosts the savory flavor of the pork and complements the fresh aromatics in the sauce. These add a layer of seasoning that sticks well to the meat before cooking.
- Avocado Oil – High smoke point makes it ideal for searing the pork at high heat without burning. Its mild flavor won’t overpower the other ingredients.
- Butter – Adds richness to the sauce and balances out the flavors. Finishing with butter gives the sauce a velvety texture.
- Mushrooms – Bring an earthy, umami-packed flavor that pairs well with the creamy sauce. Their moisture helps add depth to the pan sauce.
- Onion – Sweetens as it cooks and builds the base of the sauce along with the garlic and mushrooms.
- Garlic – Adds a punch of aromatic depth. Fresh garlic works best, giving the sauce a sharper edge than garlic powder alone.
- Dry Sherry or Marsala Wine – Brings acidity and complexity, cutting through the richness of the sauce while complementing the mushrooms. Marsala will be sweeter, while dry sherry is nuttier and more subtle.
- Chicken or Vegetable Stock – Adds body and depth to the sauce. Chicken stock keeps it savory, while vegetable stock is a lighter alternative.
- Cream – Rounds out the sauce with richness, creating a smooth, velvety texture that ties all the flavors together.
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How To Make Creamy Mushroom Pork Medallions
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Prepare the Pork – Slice the pork tenderloin into 1 ½-inch thick medallions. Combine flour, salt, pepper, garlic powder, and onion powder, then dredge the medallions in the mixture.
- Sear the Pork – Heat avocado oil in a skillet over medium-high heat. Brown the medallions on both sides, then set them aside.
- Sauté the Mushrooms and Onions – Melt butter in the same pan, add mushrooms, and brown them. Remove and set aside. Melt more butter, add onions, and cook until tender. Stir in garlic.
- Make the Sauce – Deglaze the pan with dry sherry or marsala wine, scraping up browned bits. Add mushrooms back in, followed by the stock and browned pork. Let it simmer for 10-15 minutes until the sauce reduces.
- Finish with Cream – Stir in the cream, let the sauce thicken slightly, and serve over mashed potatoes or pasta.
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FAQ
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
How do I reheat this dish?
Reheat gently in a skillet over low heat, adding a splash of stock or cream to loosen the sauce.
Can I make this ahead of time?
Yes! You can prepare the pork and sauce ahead of time, then reheat everything just before serving.
What can I substitute for dry sherry or marsala?
White wine or chicken broth works well as a substitute, though it may slightly alter the flavor.
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Serve This With…
- Garlic Mashed Potatoes – Perfect for soaking up the creamy sauce.
- Garlic Butter Noodles – A simple, delicious pairing.
- Steamed Green Beans – A fresh contrast to the richness of the dish.
- Fresh Rolls – Ideal for sopping up every last bit of sauce.
More Great Pork Recipes!
Great Sides For Creamy Mushroom Pork Tenderloin
Creamy Pork Tenderloin Medallions
Ingredients
- 1 pork tenderloin
- ½ cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons avocado oil
- 4 tablespoons butter divided
- 8 ounces mushrooms sliced
- 1 cup diced onion
- 1 teaspoon minced garlic
- ½ cup dry sherry or marsala wine
- 1 cup chicken or vegetable stock
- ¼ cup cream
Instructions
- Cut the pork tenderloin into 1 1/2″ thick slices.
- Combine the flour, salt, pepper, onion powder, and garlic powder.
- Dredge the medallions in the flour mixture and set aside.
- Add 2 tablespoons of avocado oil into a large skillet over medium-high heat. Let it get nice and hot.
- Brown the pork tenderloin medallions in batches on both sides. They don’t need to be fully cooked, just nice and browned. Remove from the pan and set aside.
- Melt 3 tablespoons of butter in the skillet. Add the mushrooms and turn the heat up a bit. Brown the mushrooms in the pan. Remove and set aside.
- Melt the remaining tablespoon of butter and add the onions. Reduce the heat to medium and cook for 5-6 minutes, until they are tender and lightly browned. Add the garlic and cook for another minute.
- Add the marsala or sherry to the pan and stir. Make sure to scrape up any fond (stuck on bits) and incorporate it into the sauce. Add the mushrooms back to the pan. Add the chicken or vegetable stock to the pan along with the browned pork medallions.
- Let the pork simmer over medium-low heat in the pan for about 10-15 minutes. The sauce should be reduced by about half.
- Stir in the cream and serve it all over mashed potatoes or pasta.