Pork Medallions with Mushrooms and Onions
Packed with flavor. Savory pork, onions, and mushrooms in a rich sauce. A one-pan taste treat, ready in 30-minutes.Difficulty: Easy
Servings 6
Calories 412kcal
Equipment
- Large Skillet
- Medium Mixing Bowl
- Whisk
INGREDIENTS
- 1½ Lb. Pork Tenderloin
- 1 tsp. Salt - divided
- 1 tsp. Pepper
- 1 tsp. Paprika
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- 1 Tbsp. EVOO
- 2 Tbsp. Butter
- 1 lg. Yellow Onion - thinly sliced
- 5 oz. Mushrooms - quartered
- 2 cloves Garlic - minced
- 1 tsp. Dijon Mustard
- 2 tsp. Soy Sauce
- 1½ cup Beef Stock
- 2 tsp. Cornstarch
- 2 Tbsp. cold Water
- 2 Tbsp. Parsley - chopped for garnish
INSTRUCTIONS
- Trim any excess fat from the Pork Tenderloin and the silverskin. Cut into medallions, 1 inch thick.
- In a small bowl stir together the Salt, Pepper, Paprika, Garlic Powder, and Onion Powder. Season each Medallion liberally on both sides with the spice mix.
- Add the EVOO and 1 Tbsp. Butter to a large skillet on medium high heat. Add the Pork and sear for 3 minutes until 1st side is browned. Flip and cook for 2 minutes more. Remove the Medallions to a plate and cover to keep warm.
- Add the remaining Butter to the skillet and the Onion, sprinkle with Salt and cook for 4-5 minutes until the Onions soften. Then add the Mushrooms and Garlic and sauté for another 4 minutes.
- Stir in the Dijon, Soy Sauce, and Beef Stock. Bring to a gentle simmer for 8-10 minutes until the sauce begins to reduce and thicken.
- In a small bowl whisk together the Cornstarch and water until completely smooth. Whisk the slurry into the sauce and return the pork.
- Spoon the sauce over the Pork, garnish with chopped parsley and serve.
Copyright © 2021 - 2025 - Mike Zets, Sylvania, Ohio USA - All Rights Reserved