Description

Juicy and flavorful pork medallions seared to perfection and served with a silky, rich creamy mushroom sauce enhanced with fresh thyme and white wine. A quick and easy comfort food perfect for weeknights or special occasions.

Ingredients

Scale

1 pound pork tenderloin, sliced into 1-inch thick medallions
Salt and pepper, to season
2 tablespoons olive oil
2 tablespoons unsalted butter
8 ounces cremini or button mushrooms, sliced
2 cloves garlic, minced
1 small shallot, finely chopped
½ cup dry white wine (or chicken broth as substitute)
¾ cup heavy cream
1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme)
½ cup chicken broth
Fresh parsley, chopped, for garnish (optional)

Instructions

Pat the pork medallions dry with paper towels and season both sides generously with salt and pepper. Let rest at room temperature for about 10 minutes.
Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. Heat until oil shimmers but does not smoke, about 2-3 minutes.
Add pork medallions in a single layer without overcrowding. Sear for 3-4 minutes per side until golden brown and cooked through (internal temperature 145°F). Remove and tent with foil to keep warm.
Reduce heat to medium and add 2 tablespoons butter to the same pan. Once melted, add minced garlic and chopped shallot. Stir for about 1 minute until fragrant.
Add sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until golden brown and moisture has evaporated.
Pour in ½ cup dry white wine (or chicken broth). Scrape browned bits from the pan and simmer until liquid reduces by half, about 3-4 minutes.
Stir in ½ cup chicken broth, ¾ cup heavy cream, and chopped fresh thyme. Bring to a gentle simmer and cook for 5 minutes until sauce thickens slightly. Adjust seasoning with salt and pepper.
Return pork medallions to the pan, spoon sauce over them, and warm through for 1-2 minutes.
Garnish with fresh parsley before serving.

Notes

Patting the pork dry before searing helps achieve a nice crust. Flip the medallions only once to keep them juicy. When simmering the cream sauce, keep the heat gentle to avoid curdling. Rest pork before slicing to maintain tenderness. Use a meat thermometer to ensure pork reaches 145°F internal temperature.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving (about 4 p
Calories: 350
Sugar: 2
Sodium: 350
Fat: 22
Saturated Fat: 10
Carbohydrates: 5
Fiber: 1
Protein: 25

Keywords: pork medallions, creamy mushroom sauce, quick dinner, easy pork recipe, weeknight meal, comfort food, seared pork, mushroom sauce