This is a different take on pork tenderloin that is easy to make and super homey and filling. I liked how fast this was to make and I’m a sucker for mushroom gravy so that is always a win. If I made this again, I would either rub the spices on the pork tenderloin the day before and let it really absorb, or I’d add more spices. I liked the flavor of the dish, but I thought that the pork could have more flavor.
To make this dish, you simply cut the pork into rounds, coat with flour and seasoning and pan fry, then use the drippings and mushrooms to make a gravy. I didn’t thicken mine enough, so it was more like au jus, but still really tasty. I served on mashed potatoes, which went great together, but you could also do rice or veggies.
Pork Tenderloin Medallions with Mushroom Gravy
Ingredients
For the pork:
- 1 pork tenderloin silverskin removed and sliced into 1 inch circles
- 3 tbsp flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt and pepper to taste
- 1/2 tsp paprika
- butter or olive oil for cooking
For the gravy:
- 12 oz sliced mushrooms
- 2 shallots minced
- 4 garlic cloves minced
- 1/4 cup flour
- 2 1/2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp dijon mustard
- 1/2 tsp korean beef dashi powder or beef boullion optional but adds lots of flavor
- 1 tsp dried parsley
- 1/2 tsp dried thyme
Instructions
- Remove the silver skin from the pork and cut into 1 inch medallions. Combine the spices and salt and sprinkle evenly onto the pork. Dip in flour and pan fry over medium in a little oil or butter until the pork is golden and 150 internally. Remove to a plate and tent with foil.
- Heat another 2 tbsp butter or oil in the same skillet and add the mushrooms over high heat. Cook, stirring, until they reduce their liquid and start to brown. Reduce heat to medium and add the shallot, garlic, and sprinkle the flour over. Whisk while slowly adding the beef stock so you don't get lumps, then add the spices and mustard. Simmer until thickened. Taste and adjust the seasoning, then add the pork and rewarm. Serve over mashed potatoes.