Pork Medallions with Gravy

Pork Medallions with Mushroom Gravy is an easy weeknight dinner recipe that's always a winner. The entire meal comes together in 25 minutes—perfect for busy nights!

📝 Ingredients

• 1 1/2-2 pounds pork tenderloin (cut into 1-inch thick medallions)
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 tablespoons olive oil (or avocado oil)
• 2 tablespoons butter
• 8 ounces mushrooms (sliced)
• 3 cloves garlic (minced)
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 2 tablespoons Dijon mustard

👨‍🍳 Instructions

1. 1Pat pork medallions dry with paper towels. Season on both sides with salt, pepper, and thyme.
2. 2Heat oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, sear pork medallions for 3-4 minutes per side, until golden brown and cooked through to an internal temp. of 145°F. Remove pork from pan and set aside on a plate. Tent with foil to keep the meat warm.
3. 3In the same skillet, reduce heat to medium. Add butter and sliced mushrooms. Sauté for 5-6 minutes, until mushrooms are golden brown and soft. Add minced garlic and cook for 30 seconds until fragrant.
4. 4Sprinkle flour over the mushrooms and stir to coat. Cook for 1 minute.
5. 5Whisk in broth, scraping up any brown bits from the bottom of the pan. Bring to a simmer, then stir in Dijon mustard. Let gravy simmer for 2-3 minutes until thickened to desired consistency.
6. 6Taste and adjust seasoning with additional salt and pepper if needed.
7. 7Return medallions to the pan and spoon pork gravy over them. Cook for 1-2 minutes to reheat if needed.