One Pan Pork Medallions with Mushroom Onion Sauce

These Pork Medallions with Mushroom Onion Sauce are tender, juicy slices of pork tenderloin smothered in a rich, savory mushroom and onion gravy. Made in one skillet with simple ingredients, this easy pork tenderloin recipe is perfect for a comforting family dinner that’s impressive enough for company!

If you’re looking for a new way to cook pork tenderloin, this recipe is a must-try! The pork is seasoned and seared until golden brown, then finished in a delicious sauce made with sautéed mushrooms, caramelized onions, Dijon mustard, and beef broth. Serve it over creamy mashed potatoes, rice, or pasta to soak up every last drop of that flavorful gravy.

Why I Love This Recipe

• One-skillet dinner: Everything cooks in the same pan, which means less cleanup after dinner.
• Packed with flavor: The combination of mushrooms, onions, garlic, and Dijon mustard makes an incredibly delicious savory sauce.
• Simple ingredients: You don’t need anything fancy to make this restaurant-worthy dinner at home.
• Great for entertaining: This dish looks impressive on the table but is easy enough to make for a weeknight dinner.

Ingredients

You only need a few pantry staples, fresh veggies, and pork tenderloin to make this delicious pork medallions recipe.

• pork tenderloin: The star of the recipe! Pork tenderloin is naturally tender and cooks quickly when sliced into medallions.
• spices: salt, pepper, garlic powder, onion powder, and paprika
• unsalted butter: Adds richness to the pork and the mushroom onion sauce.
• extra virgin olive oil
• yellow onion: Becomes soft and sweet as it cooks.
• baby bella mushrooms: Add a rich, earthy flavor to the sauce.
• garlic, soy sauce, and dijon mustard: Add depth and umami to the gravy.
• beef broth: Forms the base of the flavorful mushroom onion sauce.
• cornstarch and water: Thickens the sauce into a gravy-like consistency.

Step by Step

These pork tenderloin medallions come together in one skillet, and the delicious mushroom onion sauce is made right in the same pan!

1. Trim any excess fat and silverskin from the pork tenderloin, then slice it into approximately 1-inch-thick medallions.
2. In a small bowl, combine 1/2 teaspoon salt, black pepper, garlic powder, onion powder, and paprika. Season the pork medallions on all sides with the spice mixture.
3. Heat a large skillet or Dutch oven (affiliate link) over medium-high heat. Add the olive oil and 1 tablespoon of butter. Once the butter has melted and the skillet is hot, add the seasoned pork medallions in a single layer.
4. Sear for 3–4 minutes per side until golden brown and the pork reaches an internal temperature of 145°F, followed by a 3-minute rest. The pork will return to the skillet later, so avoid overcooking it during this initial sear. Transfer the pork to a plate and set aside.
5. Add the remaining 2 tablespoons of butter to the same skillet. Add the sliced onions and sprinkle with the remaining 1/2 teaspoon salt. Reduce the heat to medium and cook for 6–7 minutes, stirring occasionally, until the onions soften and begin to caramelize.
6. Add the sliced baby bella mushrooms to the skillet and cook for another 5 minutes, stirring occasionally, until the mushrooms soften and release their moisture.
7. Stir in the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
8. Add the soy sauce, Dijon mustard, and beef broth to the skillet. Stir everything together, scraping the bottom of the pan to release any browned bits left behind from searing the pork. Those little bits add so much flavor to the sauce! Bring the mixture to a simmer and cook for 6 minutes.
9. In a small bowl, combine the cornstarch and water, stirring until smooth. Pour the cornstarch slurry into the simmering mushroom onion sauce and stir well to combine. The sauce will begin to thicken as it simmers.
10. Return the pork medallions and any juices from the plate to the skillet.
11. Simmer for about 5 minutes, turning the pork occasionally to coat it in the sauce. Adjust the time as needed so the pork is heated through without becoming overcooked.
12. Spoon the mushroom onion sauce over the pork medallions and garnish with fresh parsley, if desired.

What to Serve with Pork Medallions

One of my favorite things about this recipe is how versatile it is. The mushroom onion gravy is so delicious that you’ll definitely want something to soak it up!

Mashed potatoes are my first choice. The creamy potatoes pair perfectly with the tender pork and rich gravy for a classic comfort food dinner.

You can also serve these pork medallions over buttered egg noodles, penne pasta, or fluffy white rice.

For a lighter meal, pair them with roasted green beans, steamed broccoli, or a simple side salad. And don’t forget some crusty dutch oven bread for soaking up any extra sauce!

Storage

Store leftover pork medallions and mushroom onion sauce in an airtight container in the refrigerator for up to 3–4 days. For the best results, keep the pork covered with the sauce while storing it. This helps prevent the meat from drying out.

To reheat, place the pork and sauce in a covered skillet over medium-low heat with a splash of beef broth or water. Warm gently until heated through to 165°F, being careful not to overcook the pork.

You can also reheat individual portions in the microwave in short intervals, stirring the sauce between each interval.

Freezing: Allow the pork and sauce to cool completely before transferring to a freezer-safe container (affiliate link). Freeze for up to 2–3 months for the best quality.

Thaw overnight in the refrigerator before reheating. The sauce may need a splash of additional broth to return to its original consistency.

If you try this recipe please comment and rate it below, I love hearing from you!