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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 pork tenderloin fillet about 500 g
  • 1 red onion
  • 1 tsp dried oregano or marjoram
  • 2 garlic cloves
  • 1 Tbsp Dijon mustard
  • ½ Tbsp grainy mustard
  • ½ Tbsp German Polish or Swedish mustard
  • 100 g mushrooms sliced
  • ½ stock cube
  • Juice of ½ lemon
  • 3 Tbsp single cream or plant-based cream
  • 1 cup chopped green beans broad beans, kale or other greens
  • 2 Tbsp chopped parsley
  • Oil for cooking
  • Salt and freshly ground pepper

Method
 

  1. Cut the pork tenderloin into thick medallions.
  2. 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.
  3. Slice the onion, the remaining garlic clove and the mushrooms.
  4. 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.
  5. 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.
  6. Add the mushrooms, lemon juice and a very small glass of water. Crumble in the stock cube.
  7. Bring to a gentle simmer, cover and cook for about 10 minutes.
  8. 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.
  9. Season with salt and pepper, scatter with chopped parsley and serve.