Best 9 Mushroom Pork Medallions Recipes

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Pork medallions with mushrooms make for a classic combination, offering a rich and savory taste that is sure to impress. These tender pork medallions are seared to perfection, then simmered in a creamy mushroom sauce, creating a dish that is both elegant and comforting. The recipe includes step-by-step instructions, cooking tips, and ingredient substitutions to ensure a successful culinary experience.

In addition to the main recipe, the article also provides four variations of the dish, each with its own unique flavor profile. The "Tuscan Pork Medallions" incorporate sun-dried tomatoes and spinach, while the "French Pork Medallions" feature a white wine and Dijon mustard sauce. For a spicy twist, the "Mexican Pork Medallions" are simmered in a tomato-based sauce with chili powder and cumin. Finally, the "Asian Pork Medallions" are glazed with a sweet and tangy sauce made from soy sauce, honey, and ginger.

These variations cater to a wide range of tastes and preferences, making this article a valuable resource for anyone looking to create a delicious and memorable pork dish. Whether you're a seasoned cook or a beginner in the kitchen, the detailed instructions and helpful tips provided will guide you through the process and ensure a successful outcome.

Check out the recipes below so you can choose the best recipe for yourself!

PORK MEDALLIONS IN MUSHROOM MARSALA SAUCE



Pork Medallions in Mushroom Marsala Sauce image

Another great recipe from Fine Cooking, love that magazine and website! Fairly quick for a somewhat fancy dinner, although I make for weeknights. So far out of 3 reviews on their website, it has 5 out of 5 stars.

Provided by CC G

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs pork tenderloin (about 2 tenderloins)
kosher salt
fresh ground black pepper
3 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
2 medium shallots, finely diced
12 ounces cremini mushrooms, thinly sliced
1 tablespoon all-purpose flour
1/2 cup dry marsala
1 cup low sodium chicken broth
3 tablespoons heavy cream
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season the meat with 3/4 teaspoons salt and 1/4 teaspoons black pepper.
  • Heat the olive oil and 1 Tbs. of the butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 minute Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 minute Transfer to a plate and repeat with the remaining pork.
  • Melt the remaining 2 Tbs. butter in the pan. Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minute Season with 1/2 teaspoons salt, sprinkle with the flour, and add the Marsala. Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 minute Stir in the cream and parsley, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it's firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 minute Taste for salt and pepper and serve.

Nutrition Facts : Calories 541.4, Fat 31.4, SaturatedFat 12.3, Cholesterol 185.7, Sodium 150.9, Carbohydrate 8, Fiber 0.7, Sugar 1.8, Protein 50.9

PORK MEDALLIONS IN BALSAMIC MUSHROOM SAUCE



Pork Medallions in Balsamic Mushroom Sauce image

A great meal for 4. Quick and easy to prepare. Can be served over rice or noodles. An experiment that turned out pretty good!

Provided by IAKnight

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

18 ounces pork loin
2 cups fresh sliced mushrooms
2 teaspoons butter
1 tablespoon olive oil
1/2 cup chicken stock
2 tablespoons balsamic vinegar
2 teaspoons minced garlic
2 teaspoons salt (to taste)
1 teaspoon pepper (to taste)
1 teaspoon chopped basil (dried)

Steps:

  • Slice Pork Loin diagonally into 1/2" medallions.
  • Salt and Pepper each side of medallions.
  • In a large skillet melt butter and add olive oil heat to medium high heat.
  • Place medallions in butter/oil and brown each side until a light crust forms (about 3 minutes each side).
  • Remove pork and set aside.
  • Add Stock to skillet scraping bottom of pan, bring to rolling boil.
  • Add Mushrooms, garlic and vinegar, basil, salt and pepper to stock.
  • Stir occasionally and reduce by 1/2.
  • Add medallions (and any juices from them) to the skillet and combine well.
  • Lower heat to medium low and let simmer about 10 minutes.

Nutrition Facts : Calories 347, Fat 23.8, SaturatedFat 8, Cholesterol 83.1, Sodium 1280.4, Carbohydrate 4.4, Fiber 0.5, Sugar 2.4, Protein 27.6

PEPPERED PORK MEDALLIONS IN TANGY MUSHROOM SAUCE



Peppered Pork Medallions in Tangy Mushroom Sauce image

A robust mushroom sauce pairs well slightly spicy pork tenderloin. It's a magnificent 30-minute dish!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

1 pork tenderloin (1 to 1 1/4 lb)
1 teaspoon mixed-pepper seasoning
1/4 teaspoon salt
2 teaspoons vegetable oil
1 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
2 tablespoons Gold Medal™ all-purpose flour
2 tablespoons balsamic vinegar
2 teaspoons dried rosemary leaves, crumbled
1 package (8 oz) fresh whole mushrooms

Steps:

  • Cut pork into four 4-oz pieces. Between sheets of plastic wrap or waxed paper, flatten pork pieces with meat mallet to 4x3 1/2 inches in diameter, less than 1/2 inch thick.
  • Sprinkle both sides of pork medallions with mixed-pepper seasoning and salt; press in seasonings. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook about 5 minutes, turning once, until browned.
  • Meanwhile, in small bowl, mix broth and flour until smooth. Add broth mixture and remaining ingredients to skillet. Heat to boiling; reduce heat. Cover and cook 8 to 10 minutes, stirring occasionally, until pork is no longer pink in center and mushrooms are tender.

Nutrition Facts : Calories 200, Carbohydrate 6 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 1 g, TransFat 0 g

PORK MEDALLIONS WITH DIJON-MUSHROOM SAUCE



Pork Medallions With Dijon-Mushroom Sauce image

This sounds like a fancy kinda meal, but it's so quick and simple it works as a weeknight meal, too. I use boneless pork chops instead of the pork tenderloin and serve with a big crusty loaf of French bread to get alllll that sauce! Recipe is from Pillsbury.

Provided by Pinay0618

Categories     < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

5 teaspoons butter
1 shallot, finely chopped (2 tablespoons)
1 (4 1/2 ounce) jar Green Giant sliced mushrooms, drained
1 teaspoon vegetable oil
1 pork tenderloin, cut into 8 (1/2 to 3/4 lb)
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon cognac or 1 tablespoon apple juice
1 tablespoon Dijon mustard
1/2 cup whipping cream
fresh thyme sprigs or basil leaves, if desired

Steps:

  • In 8-inch skillet, melt 2 teaspoons of the butter over medium heat. Add shallot and mushrooms; cook and stir 1 minute or until tender. Remove from skillet.
  • To same skillet, add remaining 3 teaspoons butter and the oil. Add pork; cook 8 to 10 minutes, turning slices halfway through cooking, until browned and no longer pink in center. Sprinkle with salt and pepper. Remove from skillet; cover to keep warm.
  • Gradually add cognac to same skillet; stir in mustard and cream. Heat to boiling; boil 1 to 2 minutes, stirring constantly, until slightly thickened. Add mushroom mixture; cook 1 minute or until thoroughly heated. Serve sauce over pork slices; garnish with thyme.

Nutrition Facts : Calories 337.6, Fat 34.2, SaturatedFat 20.1, Cholesterol 106.7, Sodium 591.8, Carbohydrate 7.3, Fiber 1.8, Sugar 1.7, Protein 3.1

PORK MEDALLIONS WITH MUSHROOM SAUCE



Pork Medallions With Mushroom Sauce image

Cutting the boneless chops into medallions and baking them in a creamy bath is a great way of overcoming the meat's inherent dryness. Sour cream provides plenty of moisture and richness, serving as the ideal flavor for sliced fresh mushrooms. Can be served over rice or noodles, if desired.

Provided by Noni Suzanne

Categories     Pork

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

6 boneless pork chops (thicker cut)
2 eggs
2 tablespoons water
1 teaspoon crushed dried rosemary
1/2 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1 cup crusting blends with panko breadcrumbs
4 -5 tablespoons canola oil
1/2 lb fresh mushrooms, sliced
3 -4 tablespoons butter
2 (10 3/4 ounce) cans cream of chicken soup, undiluted
2 cups sour cream
1/2 cup chicken broth

Steps:

  • Preheat oven to 325.
  • Cut each boneless pork chop into 2 pieces.
  • In a shallow dish, combine the egg, water, rosemary, pepper, and garlic powder.
  • Put the McCormick's Crusting Blends into a ziploc gallon bag. (I use the garlic, lemon and rosemary flavor, but you can use which ever you desire, or for that matter just seasoned bread crumbs).
  • Dip the pork into the egg mixture, then into the bread crumbs, shaking until well coated.
  • In a large skillet over medium heat, brown the pork in the oil for 5 minutes on each side. Remove to a 9 x 13 baking dish; keep warm in the oven.
  • In the same skillet, saute the mushrooms in the butter until tender, 4 to 5 minutes.
  • Stir in the soup, sour cream, and broth.
  • Pour mushroom and gravy mixture over the pork.
  • Cover and bake until the pork is tender and the juices run clear when the pork is pierced with a fork; about 45 minutes.
  • NOTE: Try this recipe with chicken or turkey cutlets in place of the pork (reduce cooking time slightly). You could even use beef steaks, if you like.

PORK MEDALLIONS WITH DIJON MUSHROOM SAUCE



Pork Medallions With Dijon Mushroom Sauce image

Such a great sauce! From Earthy Delights.

Provided by Vicki Butts (lazyme)

Categories     Pork

Time 35m

Number Of Ingredients 10

1/4 c unsalted butter
3 Tbsp unsalted butter
4 shallots, finely chopped
1 lb fresh mushrooms (chanterelles recommended), sliced
1 Tbsp oil
1 Tbsp oil (additional to above)
3 lb pork tenderloin, cut into 32 slices about 3/4-inch thick each
1/4 c cognac
1/4 c dijon mustard
2 c whipping cream

Steps:

  • 1. Melt 2 tablespoons plus 2 teaspoons of the butter in a heavy skillet over medium heat.
  • 2. Saute the shallot and mushrooms for about 2 minutes, or until the chanterelles begin to soften and give off their own moisture.
  • 3. Remove from skillet. Add the remaining butter and oil to the skillet, using it to saute the pork for about 8 to 10 minutes, or until it is browned and no longer pink. Turn the slices halfway through cooking. Season the slices with salt and freshly ground black pepper to taste.
  • 4. Remove the pork from the skillet and cover to keep it warm. Gradually add the cognac to the skillet and stir in the mustard and the cream. Bring the mixture to a boil and continue boiling for 1 to 2 minutes, or until heated through.
  • 5. Serve the sauce over the pork.

MUSHROOM PORK MEDALLIONS



Mushroom Pork Medallions image

What a wonderful combination. This recipe came from a couscous package, and even people who don't care for pork usually ask for seconds.

Provided by ReeLani

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

1 lb pork tenderloin
all-purpose flour
1 egg
1 tablespoon water
1/2 cup seasoned dry bread crumb
2 tablespoons vegetable oil
1 cup sliced fresh mushrooms
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1 cup chicken broth
2 tablespoons dry white wine
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
1/2 cup milk

Steps:

  • Cut pork crosswise into 12 slices; pound to 1/4-inch thickness.
  • Dust pork slices lightly with flour.
  • Beat egg and water together.
  • Dip pork into egg mixture, then into bread crumbs.
  • Sauté pork in oil, a few pieces at a time, until golden brown and cooked, about 3 minutes per side.
  • Remove pork from the skillet; keep warm.
  • In same skillet sauté mushrooms in butter.
  • Stir in the 2 tbls flour; cook until flour is very lightly browned.
  • Gradually stir in broth, wine, thyme and pepper.
  • Bring to a boil; simmer 1 minute.
  • Add milk; simmer until thickened, stirring occasionally.
  • Spoon mushroom sauce over pork.
  • Serve with couscous or rice.

PORK MEDALLIONS IN MUSHROOM MARSALA SAUCE RECIPE - (4.5/5)



Pork Medallions in Mushroom Marsala Sauce Recipe - (4.5/5) image

Provided by á-25010

Number Of Ingredients 11

2 lb. pork tenderloin (about 2 tenderloins)
Kosher salt and freshly ground black pepper
3 Tbs. extra-virgin olive oil
3 Tbs. unsalted butter
2 medium shallots, finely diced
12 oz. cremini mushrooms, thinly sliced
1 Tbs. all-purpose flour
1/2 cup dry Marsala
1 cup homemade or low-salt chicken broth
3 Tbs. heavy cream
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season the meat with 3/4 tsp. salt and 1/4 tsp. black pepper. Heat the olive oil and 1 Tbs. of the butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 min. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Transfer to a plate and repeat with the remaining pork. Melt the remaining 2 Tbs. butter in the pan. Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 min. Season with 1/2 tsp. salt, sprinkle with the flour, and add the Marsala. Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 min. Stir in the cream and parsley, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it's firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 min. Taste for salt and pepper and serve. Serving Suggestions Serve with Buttermilk Mashed Potatoes with Chives or simple buttered baby potatoes when they're in season. nutrition information (per serving): Size : based on six servings; Calories (kcal): 380; Fat (g): fat g 21; Fat Calories (kcal): 190; Saturated Fat (g): sat fat g 8; Protein (g): protein g 34; Monounsaturated Fat (g): 10; Carbohydrates (g): carbs g 8; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 400; Cholesterol (mg): cholesterol mg 125; Fiber (g): fiber g 1;

PORK MEDALLIONS WITH MUSHROOM AND ROSEMARY



Pork Medallions With Mushroom and Rosemary image

Make and share this Pork Medallions With Mushroom and Rosemary recipe from Food.com.

Provided by QueenJellyBean

Categories     Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

2/3 cup chicken broth
1 tablespoon tomato paste
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon coarse kosher salt
1/8 teaspoon fresh ground pepper
8 ounces pork tenderloin
1 tablespoon seasoned dry bread crumb
1 tablespoon olive oil
1 1/2 cups sliced fresh mushrooms

Steps:

  • Cut tenderloin crosswise into 4 pieces.
  • Put tomato paste into a medium bowl and gradulally whisk broth into the paste. Stir in the rosemary, salt and pepper.
  • Flatten pork to about 1 inch thick then coat lightly with bread crumbs.
  • Over medium high heat, heat oil in large nonstick skillet. When hot, add pork; cook 6 minutes or until golden brown. Turn once. Place on warmed plate.
  • Reduce the pan heat to medium and add mushrooms. Cook for 3 minutes or until lightly browned. Return the pork to the skillet and pour broth mixture into pan. Reduce heat to low and simmer for 4 minutes.
  • Place pork back on warmed plate. Increase theheat to high and boil the sauce until reduced and slightly thickened. Serve over the pork.

Nutrition Facts : Calories 259.4, Fat 13.8, SaturatedFat 3.3, Cholesterol 74.9, Sodium 657.7, Carbohydrate 6.2, Fiber 1.2, Sugar 2.3, Protein 27.4

Tips:

  • For the best flavor, use a variety of mushrooms, such as cremini, shiitake, and oyster mushrooms.
  • To easily slice the pork tenderloin into medallions, place it in the freezer for 30 minutes before slicing.
  • Season the pork medallions generously with salt and pepper before searing them.
  • Sear the pork medallions over high heat until they are browned on both sides.
  • Cook the mushrooms in the same pan as the pork medallions to soak up the flavorful drippings.
  • Add a splash of white wine or chicken broth to the pan to deglaze it and add flavor to the sauce.
  • Simmer the pork medallions and mushrooms in the sauce until the pork is cooked through.
  • Serve the pork medallions and mushrooms over mashed potatoes, rice, or pasta.

Conclusion:

The mushroom pork medallions are a delicious and easy-to-make dish that is perfect for a weeknight dinner. The combination of tender pork, flavorful mushrooms, and creamy sauce is sure to please everyone at the table. With a few simple tips, you can make this dish even more delicious. So, next time you are looking for a quick and easy meal, give these mushroom pork medallions a try.

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