Pork medallions are one of my absolute favorite weeknight dinners—they’re elegant enough for company yet simple enough to pull together in under thirty minutes. These tender, juicy medallions are pan-seared to golden perfection and finished with a silky pan sauce that will have everyone asking for seconds. The beauty of this recipe is its versatility; you can dress it up or down depending on what you have on hand.
I love serving these medallions with creamy mashed potatoes or a fresh salad, but they’re equally delicious over pasta or alongside roasted vegetables. The key to success is using high-quality pork tenderloin, pounding the medallions to an even thickness, and not overcooking them. When you nail the timing, you get meat that’s tender and juicy with a gorgeous golden crust that locks in all those delicious flavors.
What makes this recipe so special is how quickly it comes together without sacrificing any of the restaurant-quality results. The pan sauce is made right in the same skillet, picking up all those flavorful browned bits from the pork. It’s the kind of dish that feels fancy but requires minimal effort—perfect for busy weeknights or when you want to impress someone special.
If you’re looking for other impressive yet easy dinner options, check out our Perfect Blue Cheese Dip Recipe for a fantastic appetizer to serve alongside, or explore more Serious Eats pork recipes for additional inspiration. You might also enjoy learning about New York Times cooking techniques to elevate your pork dishes even further.
The secret to perfectly cooked pork medallions lies in understanding that pork is best served when it reaches an internal temperature of 145°F, which keeps it tender and juicy rather than dry. Many people overcook pork out of fear, but modern pork is very safe when cooked to this temperature. I always recommend using a meat thermometer to take the guesswork out of cooking.
This recipe has become a staple in my kitchen because it checks all the boxes: it’s quick, it’s delicious, it’s impressive, and it uses just a handful of ingredients. Whether you’re cooking for your family or hosting a dinner party, these pork medallions will deliver restaurant-quality results that taste like you spent hours in the kitchen. Once you master this technique, you’ll find yourself making it again and again.
Ingredients
- 1.5 pounds pork tenderloin, trimmed
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon cornstarch (optional, for thickening)
Instructions
- Pat the pork tenderloin dry with paper towels and place it on a cutting board. Using a sharp knife, cut the tenderloin into 1-inch thick medallions, then place each medallion between two pieces of plastic wrap.
- Using a meat mallet, gently pound each medallion to an even thickness of about 3/4 inch, being careful not to tear the meat. You should have approximately 12-16 medallions depending on the size of your tenderloin.
- In a small bowl, combine the kosher salt, black pepper, garlic powder, and dried thyme. Sprinkle this seasoning mixture evenly over both sides of each pork medallion.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers. Working in batches if necessary to avoid crowding the pan, carefully place the pork medallions in the hot oil.
- Cook the medallions for 3-4 minutes on the first side without moving them, allowing them to develop a golden brown crust. Flip each medallion and cook for another 3-4 minutes on the second side until the internal temperature reaches 145°F when checked with a meat thermometer.
- Transfer the cooked pork medallions to a clean plate and tent loosely with aluminum foil to keep them warm while you prepare the pan sauce.
- Reduce the heat to medium and add 1 tablespoon of butter to the same skillet. Add the sliced mushrooms and sauté for 3-4 minutes, stirring occasionally, until they begin to release their moisture and turn golden brown.
- Add the minced garlic to the mushrooms and cook for another 1 minute, stirring constantly, until fragrant. Be careful not to let the garlic burn.
- Pour in the dry white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan (this is called deglazing and adds incredible flavor to your sauce).
- Allow the wine to simmer for 2-3 minutes until it reduces by about half. Pour in the chicken broth and bring the mixture to a gentle simmer.
- In a small bowl, whisk together the heavy cream and Dijon mustard until well combined. Slowly pour this mixture into the simmering broth while whisking constantly to prevent lumps from forming.
- Add the fresh lemon juice and stir to combine. If you prefer a thicker sauce, mix the cornstarch with 1 tablespoon of cold water to create a slurry and whisk it into the sauce, simmering for 1-2 minutes more.
- Return the pork medallions to the skillet, nestling them into the sauce. Reduce the heat to low and simmer gently for 2 minutes to allow the flavors to meld and the pork to heat through.
- Remove from heat and stir in the remaining 2 tablespoons of butter, whisking until it’s fully incorporated and the sauce is silky and glossy.
- Divide the pork medallions among serving plates and spoon the mushroom cream sauce generously over top. Garnish with fresh chopped parsley and serve immediately while hot.
- Serve alongside your choice of mashed potatoes, egg noodles, rice, or roasted vegetables for a complete and satisfying meal.
Pro Tips
Don’t skip pounding the medallions to an even thickness, as this ensures they cook uniformly and prevents some pieces from being overcooked while others remain undercooked.
If you don’t have white wine on hand, you can substitute with chicken broth, apple juice, or even a splash of apple cider vinegar for a different flavor profile.
The pan sauce can be made ahead and reheated gently just before serving if you’re planning ahead for a dinner party.
Fresh herbs like thyme or rosemary can be added to the pan sauce for extra depth of flavor during the simmering step.
Leftover pork medallions can be refrigerated in an airtight container for up to 3 days and reheated gently in a low oven to prevent drying out.
For a lighter version, you can substitute half the heavy cream with Greek yogurt or sour cream, though add it after removing from heat and don’t let it boil to prevent curdling.
Mushrooms can be substituted with caramelized onions, sun-dried tomatoes, or fresh spinach depending on your preference and what you have available.
The cornstarch slurry is optional and only needed if you prefer a thicker sauce that coats the back of a spoon; the sauce will be naturally creamy and delicious without it.
For meal prep, you can pound and season the pork medallions up to 8 hours ahead, storing them in the refrigerator until you’re ready to cook.