These creamy Mushroom Pork Tenderloin Medallions are tender, savory, and perfect for a quick, comforting meal. Pork medallions are lightly dredged in a seasoned flour mixture, then pan-seared to a golden crust. A rich sauce of sautéed mushrooms, onions, dry sherry (or Marsala), and cream finishes the dish, making it ideal to serve over mashed potatoes, buttered noodles, or rice. Ready in roughly 30–35 minutes, this recipe is excellent for weeknights and special dinners alike.
Creamy Pork Tenderloin Medallions
Pork tenderloin is an excellent choice when you want a tender, flavorful main that comes together quickly. Cutting the tenderloin into medallions shortens the cooking time and increases the surface area for browning, which boosts flavor. Dredging in seasoned flour helps develop a crisp exterior and later helps thicken the pan sauce. For the best mushroom flavor and texture, brown the mushrooms separately before adding them into the sauce.
This dish takes about 30–35 minutes from start to finish, so it’s a great option when you want something comforting without a lot of fuss. It’s elegant enough for company but easy enough for an everyday dinner.
Why You’ll Love This Dish
- Rich, velvety sauce — dry sherry and cream create a luscious finish that pairs perfectly with mushrooms.
- Fast and simple — minimal prep and most of the cooking happens in one skillet.
- Versatile — elegant for guests, simple for weeknights, and adaptable to different sides.
- Great texture — quick searing locks in juices so the pork stays tender and moist.
- Easy to scale — multiply or reduce ingredients to suit the number of diners.
Recipe Shopping List
You likely have many of these pantry staples at home. For exact amounts see the ingredient list below.
- Pork tenderloin — a lean, quick-cooking cut. Slice into medallions for fast, even cooking.
- All-purpose flour — for a light dredge that helps with browning and sauce body.
- Salt & black pepper — season well for best flavor; freshly ground pepper adds brightness.
- Garlic powder & onion powder — simple dry seasonings that stick to the meat and build savory depth.
- Avocado oil (or other high smoke point oil) — for a clean, high-heat sear without burning.
- Butter — adds richness to the sauce and helps brown the mushrooms and onions.
- Mushrooms — cremini or button mushrooms work well; slice them for even browning.
- Onion — diced onion forms the savory base of the sauce.
- Fresh garlic — for aromatic depth; minced just before adding for best flavor.
- Dry sherry or Marsala — adds acidity and complexity; Marsala is sweeter, sherry is nuttier. If unavailable, a dry white wine or a splash of chicken stock plus a squeeze of lemon can work.
- Chicken or vegetable stock — adds body and rounds out the pan sauce.
- Heavy cream — finishes the sauce with a smooth, silky texture.
How To Make This Recipe (Overview)
Below is a concise overview of the cooking steps. Follow the full ingredient amounts and step-by-step instructions in the recipe card that follows.
- Prepare the pork: Slice the tenderloin into medallions and dredge in the seasoned flour mix.
- Sear the medallions: Brown in hot oil until golden on both sides; they will finish cooking in the sauce.
- Brown mushrooms: Sauté mushrooms in butter until deeply browned; remove and set aside.
- Sauté onions and garlic: Cook onions until tender, add garlic briefly to release aroma.
- Deglaze and build the sauce: Add sherry or Marsala, scrape up brown bits, then add stock, mushrooms, and pork back to the pan. Simmer to reduce.
- Finish with cream: Stir in cream to thicken slightly; adjust seasoning and serve over mashed potatoes, rice, or pasta.
Recipe FAQ
Cool leftovers to room temperature, transfer to an airtight container, and refrigerate for up to 3 days.
Reheat gently in a skillet over low heat. Add a splash of stock or cream to loosen the sauce and prevent it from breaking.
Yes. Sear the pork and prepare the sauce, then cool and refrigerate separately. Reheat slowly and finish with a fresh splash of cream just before serving for the best texture.
Dry white wine or extra stock with a squeeze of lemon can substitute. Keep in mind the flavor will shift slightly, but the sauce will still be delicious.
Serve This With
- Garlic Mashed Potatoes — classic and perfect for soaking up the creamy sauce.
- Garlic Butter Noodles — a simple, comforting base that highlights the sauce.
- Steamed Green Beans or Grilled Broccolini — a fresh, crisp contrast to the richness of the medallions.
- Warm Dinner Rolls — great for sopping up every last bit of sauce.
More Pork Recipes
- Blackstone Pork Chops
- Traeger Bacon
- Smoked Pulled Pork Chili
Creamy Pork Tenderloin Medallions
Yield: 4 servings | Prep: 5 minutes | Cook: 30 minutes | Total: 35 minutes
These tender pork medallions are seared, simmered in a mushroom-sherry sauce, and finished with cream for a rich, satisfying meal.
Ingredients
- 1 pork tenderloin (about 1 to 1¼ lb)
- ½ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons avocado oil (or other high-heat oil)
- 4 tablespoons butter, divided
- 8 ounces mushrooms, sliced
- 1 cup diced onion
- 1 teaspoon minced garlic
- ½ cup dry sherry or Marsala
- 1 cup chicken or vegetable stock
- ¼ cup heavy cream
Instructions
- Slice the pork tenderloin into 1½-inch thick medallions. Pat dry with paper towels.
- In a shallow bowl, combine the flour, salt, pepper, garlic powder, and onion powder. Dredge the medallions in the seasoned flour and set aside.
- Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat until shimmering.
- Working in batches if needed, brown the pork medallions 1–2 minutes per side until golden. They do not need to be fully cooked. Remove to a plate and set aside.
- Reduce heat to medium and melt 3 tablespoons of butter. Add the mushrooms and cook, stirring occasionally, until they are deeply browned and any released liquid has evaporated. Remove mushrooms and set aside.
- Melt the remaining tablespoon of butter in the skillet, add the diced onion, and cook 5–6 minutes until soft and lightly browned. Add the minced garlic and cook 30–60 seconds until fragrant.
- Pour in the sherry or Marsala and use a wooden spoon to scrape up any browned bits from the pan. Allow the alcohol to cook off for 1–2 minutes.
- Add the browned mushrooms, the stock, and return the pork medallions to the skillet. Reduce heat to medium-low and simmer for 10–15 minutes, until the pork is cooked through and the sauce has reduced by about half.
- Stir in the cream and heat gently until the sauce thickens slightly. Taste and adjust seasoning with salt and pepper as needed.
- Serve hot over mashed potatoes, buttered noodles, or rice, spooning the mushroom cream sauce over the medallions.
Nutrition (approximate per serving)
Calories: 331 • Total Fat: 24g • Saturated Fat: 12g • Cholesterol: 47mg • Sodium: 918mg • Carbohydrates: 21g • Fiber: 2g • Sugar: 4g • Protein: 5g