Pork Medallions with Caramelized Onions and Mushrooms

Table of Contents

• Why You Will Love This Pork Medallions Recipe With Onion And Mushrooms
• Ingredients You Will Need For This Pork Tenderloin Medallions Recipe
• What Is Pork Tenderloin
• How to Make This Pork Medallion Recipe
• How To Tell When The Pork Is Done Cooking
• What Other Cuts of Meat Can I Use For This Pork Medallion Recipe?
• What To Serve With This Pork Medallions With Onion And Mushrooms
• What About Leftovers?
• Pork Medallions with Mushrooms and Onions Recipe

Why You Will Love This Pork Medallions Recipe With Onion And Mushrooms

• A juicy, 30-minute meal ideal for busy weeknights with minimal effort.
• Elegant enough for date nights or small gatherings but simple to prepare.
• Made with easy-to-find ingredients from any grocery store.
• Versatile — you can use different cuts of meat depending on preference.
• Adaptable to many diets: Keto, grain-free, and easily modified to be gluten-free, dairy-free, Paleo, Whole30, or SCD-friendly.

Ingredients You Will Need For This Pork Tenderloin Medallions Recipe

• Pork tenderloin: 1 large tenderloin (about 1½ lbs), sliced into 1″ medallions.
• Seasonings: Kosher salt, black pepper, sweet paprika, garlic powder, and onion powder.
• Olive oil and butter: for searing the meat and sautéing the vegetables.
• Onion: a yellow onion, halved and thinly sliced for caramelizing (white onion or shallot work too).
• Mushrooms: cremini or white mushrooms, quartered.
• Garlic: fresh, finely minced or pressed.
• Red pepper flakes: optional, to taste.
• Dijon mustard: adds depth—substitute whole grain or hot mustard if you like.
• Soy sauce: for umami—use tamari or coconut aminos for a gluten-free option.
• Beef stock: homemade or store-bought; chicken stock or broth also works.
• Arrowroot powder: or cornstarch/tapioca starch to thicken the sauce.

A complete ingredient list and measurements appear in the recipe card below.

What Is Pork Tenderloin

Pork tenderloin is a lean, very tender cut from the muscle along a pig’s backbone. Because it gets little exercise, it’s one of the most tender pork cuts and is often compared to filet mignon. For medallions, a long tenderloin is trimmed and sliced into 1″ rounds.

How to Make This Pork Medallion Recipe

1. Trim excess fat and silver skin from the tenderloin, then cut into 1″ medallions.
2. Mix salt, pepper, paprika, garlic powder, and onion powder. Season each medallion generously on both sides.
3. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear medallions without crowding the pan, 3–4 minutes per side until browned; cook an additional 1–2 minutes, then transfer to a plate.
4. Add remaining butter to the skillet, then the sliced onion. Sprinkle with salt and cook 4–5 minutes until softened. Add mushrooms and garlic and cook 3–4 more minutes.
5. Stir in red pepper flakes, Dijon, soy sauce, and beef stock. Scrape browned bits from the pan and simmer gently 8–10 minutes until the sauce reduces.
6. Whisk arrowroot powder with cold water until smooth, then whisk into the sauce. Return pork medallions to the skillet and heat through, checking the internal temperature reaches at least 145°F. Spoon sauce over the meat, garnish with chopped parsley, and serve.

How To Tell When The Pork Is Done Cooking

Cook pork to an internal temperature of 145°F for medium-rare or 160°F for medium, then allow a three-minute rest. Resting redistributes juices for the best texture. Use a reliable meat thermometer to check doneness.

What To Serve With This Pork Medallions With Onion And Mushrooms

Serve with mashed potatoes or mashed cauliflower, steamed or roasted vegetables like green beans, broccoli, asparagus, carrots, or sweet potatoes. A crisp side salad or simple roasted root vegetables makes a balanced, satisfying meal.

What About Leftovers?

Store leftovers in an airtight container in the refrigerator for 3–4 days. Let the medallions cool to room temperature before refrigerating to avoid excess moisture. Reheat gently in a skillet with a little oil over medium heat until warmed to 145°F, or microwave in short 20-second intervals to prevent overcooking.

Here are a few simple side dishes to serve with these pork tenderloin slices:

• Mashed potatoes or mashed cauliflower
• Roasted carrots or sweet potatoes
• Roasted or steamed broccoli and green beans
• Sheet-pan roasted Brussels sprouts with onions and bacon

If you make this pork tenderloin medallion recipe, leave a comment below to let us know how it turned out — we love seeing your photos!