Pork tenderloin medallions in mushroom sauce
This pork tenderloin medallions in mushroom sauce recipe is a quick and easy dinner idea that’s perfect for busy weeknights or relaxed weekend cooking. Made with tender pork fillet, earthy mushrooms and a creamy mustard sauce, it’s a comforting yet elegant dish that comes together in under 30 minutes. The pork remains juicy and lean, making this a high-protein meal that can be served with seasonal veggies, mashed potatoes or crusty bread. Whether you’re looking for a simple family dinner or an impressive dish for guests, these pork medallions in mushroom sauce deliver big flavour with minimal effort.
Ingredients
Method
- Cut the pork tenderloin into thick medallions.
- Mince one garlic clove. Place the pork medallions in a freezer bag, add all the mustards, oregano and half of the garlic. Massage well to coat the meat, then set aside.
- Slice the onion, the remaining garlic clove and the mushrooms.
- Heat some oil in a large, shallow pan and fry the pork medallions for 2–3 minutes on each side, until lightly coloured. Remove to a plate and set aside.
- Add a little more oil to the pan and sauté the onion for about 5 minutes until soft. Add the garlic and cook for another 30 seconds.
- Add the mushrooms, lemon juice and a very small glass of water. Crumble in the stock cube.
- Bring to a gentle simmer, cover and cook for about 10 minutes.
- Return the pork to the pan, add the cream and the greens, and cook gently for 5–8 minutes. Do not overcook the pork – it should remain tender.
- Season with salt and pepper, scatter with chopped parsley and serve.