Pork Medallions with Gravy

Ingredients

• 680–907 g (1½–2 pounds)pork tenderloin, cut into 2.5 cm (1-inch) thick medallions
• 5 ml (1 teaspoon)sea salt
• 2.5 ml (½ teaspoon)black pepper
• 5 ml (1 teaspoon)dried thyme
• 30 ml (2 tablespoons)olive oil or avocado oil
• 30 ml (2 tablespoons)butter
• 227 g (8 ounces)mushrooms, sliced
• 3 clovesgarlic, minced
• 30 ml (2 tablespoons)plain flour
• 355 ml (1½ cups)chicken stock
• 30 ml (2 tablespoons)Dijon mustard

Instructions

1. 1

   Season the pork

   Pat the pork medallions dry with kitchen paper. Season both sides with the salt, pepper and thyme.

2. 2

   Sear the medallions

   Heat the oil in a large frying pan over medium-high heat. Sear the pork in batches so the pan is not crowded, cooking for 3–4 minutes on each side until golden and cooked through to an internal temperature of 63°C (145°F). Transfer to a plate and loosely cover with foil to keep warm.

3. 3

   Cook the mushrooms

   Lower the heat to medium and add the butter and sliced mushrooms to the same pan. Cook for 5–6 minutes until the mushrooms are soft and golden. Add the garlic and cook for 30 seconds, until fragrant.

4. 4

   Stir in the flour

   Sprinkle the flour over the mushrooms and stir to coat them. Cook for 1 minute.

5. 5

   Make the gravy

   Whisk in the stock, scraping up the browned bits from the base of the pan. Bring to a simmer, then stir in the Dijon mustard. Simmer for 2–3 minutes, until the gravy thickens to your preferred consistency.

6. 6

   Adjust the seasoning

   Taste the gravy and add more salt and pepper if needed.

7. 7

   Finish the dish

   Return the medallions to the pan and spoon gravy over them. Cook for 1–2 minutes to warm through if needed.

What are pork medallions?

Pork medallions are round slices of pork tenderloin, a lean and tender cut that cooks quickly. They suit the familiar American-style combination of seared meat and pan gravy.

This version builds the gravy in the same pan as the pork, using browned bits, mushrooms and Dijon mustard for savoury depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 289 calories, 34g protein, 5g carbs, 14g fat.

The pork supplies most of the protein, while the flour and stock contribute a small amount of carbohydrate. Oil and butter account for much of the fat. Pair a serving with vegetables and a modest portion of potatoes or another grain for a balanced plate.

Choosing the pork

Tenderloin: cut it into evenly thick pieces so the medallions cook at a similar pace. Patting the surfaces dry helps them brown when they hit the hot pan.

Seasoning: salt, pepper and thyme flavour the pork without obscuring the mushroom gravy. Season both sides before searing.

Get a good sear

Batch cooking: leave room around the medallions in the pan, or they may steam rather than brown. Set each cooked batch aside while you finish the rest.

Doneness: use the stated internal temperature of 63°C (145°F) as the cue for the pork. Rest it on a plate under foil while you make the gravy.

Build the mushroom gravy

Mushrooms: give them 5–6 minutes to soften and turn golden before adding the garlic. The garlic needs only 30 seconds, so it becomes fragrant without burning.

Flour and stock: stir the flour through the mushrooms and cook it for a minute before whisking in the stock. Scrape the pan as you whisk to loosen the browned flavour from the base.

Adjust the consistency

Simmering: let the gravy bubble gently for 2–3 minutes after adding the mustard. It should thicken as it cooks; stop when it reaches the consistency you like.

Seasoning: taste at the end, since the stock and mustard contribute flavour of their own. Add salt or pepper only if the gravy needs it.

Serve it with

A spoonful of gravy over each medallion keeps the pork moist and brings the mushroom flavour to every bite. Serve with mashed potatoes, rice or bread to catch the sauce.

For a fresher contrast, add a green vegetable such as green beans or steamed broccoli alongside.

Recipe notes & tips

• Slice the tenderloin into evenly thick medallions for more consistent cooking.
• Dry the pork well before seasoning to encourage browning.
• Sear in batches rather than filling the pan all at once.
• Scrape the browned bits from the pan as you whisk in the stock.
• Taste the gravy before adding extra salt, especially if your stock is seasoned.

Variations

• Use avocado oil: swap it for the olive oil as the recipe allows.
• Add extra mushrooms: increase the sliced mushrooms for a more mushroom-forward gravy.
• Try fresh thyme: use it in place of dried thyme, adjusting to taste.
• Make it peppery: add a little more black pepper to the gravy before serving.
• Serve over mash: spoon the medallions and gravy over mashed potatoes.

Common mistakes to avoid

• Crowding the pan: the pork can steam instead of brown; sear it in batches.
• Skipping the drying step: damp surfaces brown less effectively; pat the medallions dry first.
• Burning the garlic: it cooks quickly; add it after the mushrooms and stop at 30 seconds.
• Adding stock before cooking the flour: the gravy may not thicken as intended; stir and cook the flour for 1 minute first.
• Over-reducing the gravy: it can become thicker than you want; simmer only until it reaches your preferred consistency.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered pan over low heat, adding a splash of stock or water if the gravy has thickened.

Frequently asked questions