Pan-Seared Pork Medallions with Dijon-Mushroom Gravy

An overhead view of a large stainless steel skillet filled with Pork Medallions with Mushroom Gravy with a serving spoon, two glasses of wine, and a small bowl of chopped parsley all nearby.

Pan-Seared Pork Medallions with Dijon-Mushroom Gravy

Course: Entree

Cuisine: American

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 424kcal

Author: Kris Longwell

Elevate your dinner with these tender, Pan-Seared Pork Medallions smothered in a rich and velvety Dijon Mushroom Gravy. This 30-minute, one-pan meal delivers restaurant-quality flavor with minimal effort, making it the perfect elegant main course for everything from busy weeknights to fancy dinner parties!

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Equipment

1 large (12") skillet

Ingredients

1½ lb pork tenderloin cut into 1-inch thick medallions
salt and pepper
¼ cup all-purpose flour
1 tablespoon olive oil
4 tablespoon unsalted butter divided
8 oz cremini mushrooms baby Bella, thickly sliced
1 tablespoon Worcestershire sauce
1 medium shallot finely chopped
3 cloves garlic minced
¼ cup white wine or Sherry (not cooking wine)
1⅓ cups beef stock or broth
2 tablespoon Dijon mustard
1 teaspoon fresh thyme chopped
1 tablespoon cornstarch mixed with 1 tablespoon cool water
2 tablespoon Italian parsley chopped, for garnish

Instructions

Flatten the pork medallions with the palm of your hand to help them cook evenly. Season them on both sides with salt and pepper. Lightly dredge them through the flour on a platter.
1½ lb pork tenderloin, salt and pepper, ¼ cup all-purpose flour
In a large skillet, heat the oil (1 tbsp) and 2 tablespoon of the butter over medium-high heat. Sear the pork medallions for about 5 minutes per side, until lightly golden brown. Remove the medallions from the skillet onto a clean plate or platter.
1 tbsp olive oil, 4 tbsp unsalted butter
Add the remaining 2 tablespoon of butter to the skillet over medium heat. Add the mushrooms and Worcestershire sauce, and sauté, stirring often, until softened, about 4 minutes. Sprinkle a pinch of salt and pepper over the mushrooms. Stir in the shallots and garlic and sauté for another minute.
8 oz cremini mushrooms, 1 tbsp Worcestershire sauce, 1 medium shallot, 3 cloves garlic
Stir in the wine, and use a wooden spatula to scrape the bits from the bottom of the skillet (deglaze). Simmer until most of the wine has evaporated, about 2 minutes.
¼ cup white wine
In a measuring cup, whisk the beef stock with the Dijon mustard. Pour into the skillet. Add the thyme and simmer for about 10 minutes. Add another healthy pinch of salt and pepper to the sauce.
1⅓ cups beef stock, 2 tbsp Dijon mustard, 1 tsp fresh thyme
Stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cool water). Cook, stirring often, for another minute, until slightly thickened. Taste and add more salt, if needed. Nestle the medallions in the sauce. Spoon the sauce over the medallions and simmer for another couple of minutes, until the pork is heated through.
1 tbsp cornstarch
Serve at once (preferably with mashed potatoes, polenta, or egg noodles), garnish with chopped Italian parsley.
2 tbsp Italian parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Wine Substitution: If you prefer to cook without alcohol, simply replace the white wine or sherry with an equal amount of beef stock and add 1 teaspoon of apple cider vinegar or lemon juice. This provides the necessary acidity to balance the richness of the gravy.
Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork and gravy in a skillet over low heat with a splash of beef stock or water to thin the sauce back to its original velvety consistency.
Don’t Overcook: For the juiciest results, pull the pork from the pan when it reaches an internal temperature of 140°F–145°F. It will continue to rise slightly as it rests, ensuring it stays tender rather than becoming dry.
Mushroom Browning: For the best flavor, resist the urge to stir the mushrooms constantly. Let them sit undisturbed in the hot butter for a few minutes to develop a deep, golden-brown crust.

Nutrition