Let’s face it, we are all busy and don’t typically have the luxury of spending hours in the kitchen preparing a delicious meal, especially on a week night. It’s a challenge when you don’t have much time during the week to get a tasty meal on the table. Pizza, spaghetti, or a stop at a drive thru, it’s all too easy to get into a rut.
Today I’m sharing one of my all time family favorite recipes! I published this recipe a couple years ago and I’ve made it over and over and over since then. I made it just the other night and realized that original post needed some serious updating. I’ve provided more detailed step by step instructions and more photos to make it easier for you to follow along, so keep on reading…
The next time pork tenderloin is on sale at the market be sure to toss it in your shopping cart. It’s the filet of pork, tender, flavorful, and typically inexpensive. It’s absolutely delicious and such a versatile cut of meat. Grab some sliced mushrooms and a nice bottle of red wine and you will have almost everything you need to make this surprisingly easy to make meal that you will want in your regular rotation often.
This recipe ranks right up there with my all time favorite pork tenderloin recipe for Weiner schnitzel. A pork tenderloin typically comes with two pieces of meat in a package. Use one to make this recipe and the other piece to make Weiner schnitzel. You can find the step-by-step, easy instructions on how to make this classic perennial German favorite, here.
While surfing the web, I stumbled upon this particular recipe for pork tenderloin at Valerie’s Kitchen website here. It is FANTASTIC!!!! I made a few substitutions to her original recipe because, well that’s what I do. I know what my family will eat so I make adjustments accordingly. This recipe was such a lovely delicious surprise! It only took about 30 minutes to get dinner on the table, not bad for a weeknight meal! It took longer to cook the mashed potatoes then it did to make these delicious pork medallions. This could be served over your favorite pasta for an even quicker meal.
If you decide to serve this over mashed potatoes, which I highly recommend, start by getting a big pot of water going on the stove for the potatoes. Learn how to make the fluffiest, creamiest mashed potatoes here if you need a good recipe. You will become legend for your mashed potatoes with this recipe, GUARANTEED!!!
Once you have the potatoes going, it’s time to get the pork medallions going. Slice a pork tenderloin into 1/2 inch thick slices. Season the pork liberally with salt and pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Cook the medallions until nicely browned and the meat is cooked through; about 5 minutes.
Remove the cooked medallions to a platter and keep warm.
Add 2 tablespoons butter to the skillet, add the diced onions and sliced mushrooms. Cook until the mushrooms release their juices and the onions are soft. Be sure to scrape up all the browned bits in the pan. There’s loads of flavor in those browned bits!
Add the minced garlic, and cook, stirring continuously, for about a minute until fragrant. When the smell of the garlic hits your nose it’s done.
Pour in the red wine and cook for a minute or two. This will cook off the alcohol but leave the lovely complex flavor of the wine behind. You could just add more beef broth but if you have a nice bottle of red on hand, use it. It adds loads of flavor to the sauce.
Next add the beef broth to the pan.
Add parsley, Dijon mustard, and Worcestershire sauce. Increase the heat under skillet as needed to bring mixture to a low boil and allow the gravy to simmer for a minute or two.
Meanwhile, combine milk (or 1/2 & 1/2) with the cornstarch in a small bowl, mixing until it’s well combined. Add the cornstarch slurry to the skillet. Stir and simmer until sauce has thickened.
Return the cooked pork medallions to the pan. Be sure to add any juices that accumulated on the plate too.
Cook until heated through and the sauce is rich and creamy.
Season with additional salt and pepper, to taste.
Serve the cooked pork medallions nestled in a bed of creamy mashed potatoes with a generous amount of the sauce spooned over the top. Finish with a sprinkling of chopped parsley if desired.
Round out the meal with a side of fresh steamed asparagus or a big leafy green salad.
Sit back and wait for the compliments to come in. Everybody cleans their plates when I made this meal! This meal ALWAYS gets a thumbs up all around!!!
Let me know if you give this recipe a try. It has moved to the top of my favorite recipes list! I really think you will enjoy this one, it’s really, really good!!!!!
Mushroom Pork Loin Medallions
Ingredients
- 1-1½ lbs pork tenderloin
- 2 tbsp olive oil
- 2 tbsp butter
- ½ onion, diced
- 8 oz baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 1 tbsp fresh Parsley, minced
- ¼ cup good quality red wine
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- ¼ cup milk or ½ & ½
- 2 tbsp corn starch
- salt & pepper, to taste
Instructions
- Slice pork tenderloin loin filet into 1/2″ thick medallions and season liberally with salt & pepper.
- Add olive oil to a large heavy skillet and place over medium-high heat. Cook pork medallions for about 3 minutes per side, until nicely browned on both sides and cooked through. Remove to a plate and set aside; keep warm.
- Reduce heat to medium and add butter. When butter has melted add diced onion and mushrooms. Cook until the mushrooms have released all their liquid and the onions are translucent and soft; about 10 minutes.
- Add minced garlic, cook for about a minute or two until fragrant.
- Add red wine to the skillet and cook for a minute or two, scraping up browned bits in the pan.
- Add beef broth, parsley, Worcestershire sauce, and Dijon mustard. Increase heat under skillet as needed to bring mixture to a low boil and allow the gravy to simmer for a minute or two.
- Meanwhile, combine milk (or ½ & ½) with cornstarch in a small bowl, mixing until well combined.
- Add the cornstarch slurry to the skillet and stir until sauce has thickened.
- Return pork medallions to the pan and continue to simmer on low heat until heated through.
- Season with additional salt and pepper, to taste.
- Serve over a bed of creamy mashed potatoes with mushroom sauce spooned over the top.
- Finish with a sprinkling of chopped parsley if desired.
Notes
Did You Make This?
Snap a pic and hashtag it #naturewayblog — I love to see your creations! Don’t forget to comment and leave a review, or tag me on Instagram, Facebook, and Twitter!
May I ask a small favor? If you enjoyed this blogpost would you be so kind and like the page? It lets me know what you are enjoying the most. It also helps me focus my attention on creating content that will be most meaningful and beneficial for you, my readers. And don’t forget to subscribe so you never miss out on all the latest that’s happening here at Nature Way. Thank you!
Yummy! I am always looking for a great way to cook pork tenderloin! Thanks for the delicious recipe!
Me too Michelle, that’s why I had to give this recipe a try. I’ll have to make it for you the next time you visit ☺️