If there’s one dish that’s stood the test of time in my kitchen, it’s these Pork Tenderloin Medallions with Mushroom Gravy. I first cooked this not long after I got married, back when I was still learning how to make something that looked “company-worthy” without needing a full day in the kitchen. Since then, it’s become one of those dinners I can almost make on autopilot, yet it never fails to feel special when it hits the table.
This is a 30-minute stovetop recipe — no oven required — which makes it weeknight-friendly. But the rich, velvety gravy makes it taste like something you’d serve for guests. My husband still requests it on his birthday, and I’ve lost count of how many times it’s saved me on busy weeknights when I want something hearty but not complicated.
Ingredients You’ll Need
For the Pork
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Pork tenderloin: Make sure you buy tenderloin, not pork loin. Tenderloin is smaller, leaner, and much more tender. Slice it into ½-inch rounds and pound them thin — more on that in a bit.
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Olive oil + butter: The mix helps with browning and adds flavor.
For the Mushroom Gravy
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Butter + flour + beef broth: This is the foundation of the gravy. If I’m out of broth, I’ve swapped in water and a spoonful of beef bouillon paste — works like a charm.
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Soy sauce + balsamic vinegar + red wine vinegar: Don’t skip these. They give the gravy that deep, savory tang you usually only get from long cooking.
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Fresh mushrooms: White button mushrooms are my default, but cremini or baby bellas add more earthiness.
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Garlic: Freshly minced is best here, since it cooks just long enough to mellow out without disappearing.
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Salt + pepper: Keep it simple. Taste the gravy before adding salt since the soy sauce already brings some.
My Best Tip for Tender Pork
Here’s where the magic happens: pound your pork slices.
I used to skip this step, thinking it didn’t matter much — until I tried it once and realized how fork-tender it makes the medallions. Now I won’t cook this dish any other way. Just lay the slices out, cover with plastic wrap, and give them a few whacks with the flat side of a meat mallet. It’s quick, oddly satisfying, and makes all the difference.
Plus, covering them keeps little bits of pork from flying across the kitchen. Trust me, you’ll only need to clean pork splatters off your backsplash once to appreciate this trick.
Step-By-Step Cooking
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Mix the broth base – Combine broth, soy sauce, balsamic, and red wine vinegar in a bowl and set aside.
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Pound the pork – As mentioned, go for about ¼-inch thick slices.
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Sear the pork – Heat butter and oil, then brown the pork on both sides. Don’t overcrowd the pan — give them room. Remove and set aside.
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Make the gravy – Melt more butter, whisk in flour, then slowly pour in your broth mixture until smooth.
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Bring it together – Add mushrooms, garlic, and the browned pork back to the pan. Cover and simmer for about 10 minutes, until the pork is cooked through and the mushrooms are soft.
That’s it. You’ll have a skillet full of tender pork and a gravy you’ll want to spoon over everything on your plate.
What to Serve It With
I almost always serve this over egg noodles — they soak up the gravy so perfectly. Rice works just as well, and mashed potatoes make it feel extra cozy.
For sides, roasted broccoli or Brussels sprouts balance the richness. If I’m keeping things lighter, I throw together a green salad with a tangy vinaigrette. The acidity cuts through the richness of the dish and makes the meal feel complete.
Make-Ahead and Storage Tips
This dish reheats beautifully. If I know I’ll be pressed for time the next day, I’ll cook the pork and gravy the night before, then reheat gently on the stove with a splash of broth or water. The pork stays tender as long as you don’t crank the heat.
Leftovers keep in the fridge for 3–4 days. I’ve even frozen portions of the gravy separately to use over chicken or beef later. If you’re making it for guests, you can sear the pork medallions ahead of time, then finish the sauce and bring everything together just before serving.
Garlic Pork Tenderloin with Mushroom Gravy
Tender slices of pork tenderloin are seared to perfection, then simmered in a rich, savory mushroom gravy. This one-pan wonder is comfort food at its finest and makes an impressive yet easy weeknight dinner.
Ingredients
- 2–2½ pounds pork tenderloin, trimmed and cut into ½-inch slices
- 16 ounces white button mushrooms, cleaned and sliced
- 2 cups low-sodium beef broth
- ⅓ cup low-sodium soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons red wine vinegar
- 3 tablespoons butter, divided
- 1 tablespoon extra virgin olive oil
- 3 tablespoons flour
- 2 cloves garlic, finely minced
- Salt and pepper, to taste
- Cooked rice or wide egg noodles, for serving
Instructions
- Mix the gravy base – In a medium bowl, whisk together beef broth, soy sauce, balsamic vinegar, and red wine vinegar. Set aside.
- Pound the pork – Arrange pork slices on a cutting board with space between each piece. Cover with plastic wrap and pound to ¼-inch thickness using the flat side of a meat mallet.
- Sear the medallions – Heat olive oil and 1 tablespoon butter in a large skillet or Dutch oven over medium-high heat. Sear pork in batches, cooking just until both sides are golden. Remove to a plate (it’s fine if the pork isn’t fully cooked yet).
- Make the roux – Reduce heat to medium, melt the remaining butter in the same pan, and whisk in flour. Cook for 1 minute, whisking constantly. Slowly pour in the broth mixture, stirring until smooth.
- Simmer with mushrooms – Add mushrooms, garlic, and the browned pork back to the pan. Bring to a gentle boil, then reduce to low, cover, and simmer for 10–15 minutes, until pork is fully cooked and mushrooms are tender.
- Serve – Season to taste with salt and pepper. Spoon over warm rice or noodles and serve immediately.
Notes
- Using both butter and olive oil gives you flavor and a higher smoke point.
- Swap in cremini or baby bella mushrooms for a deeper flavor.
- Opting for low-sodium broth and soy sauce gives you more control over saltiness.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 252Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 51mgSodium 790mgCarbohydrates 23gFiber 2gSugar 3gProtein 16g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can I use pork loin instead of tenderloin?
No — they’re very different cuts. Pork loin is larger, denser, and takes longer to cook. You’d end up with tough meat in this recipe.
What mushrooms are best?
I usually use white mushrooms because they’re easy to find, but cremini or baby bella mushrooms add deeper flavor.
Can I make this without wine or vinegar?
Yes, but you’ll miss the tangy depth they add. If you’re skipping red wine vinegar, use a splash more balsamic or even apple cider vinegar.
This Pork Tenderloin Medallions with Mushroom Gravy is one of those recipes that feels fancy without being fussy. Whether I’m cooking for just us on a Tuesday night or setting the table for company, it always gets polished off. If you’re looking for a reliable, comforting dinner that still feels special, this is it.
Try other Pork Loin recipes:
