Pan-Seared Pork Medallions with Mushroom-Dijon Pan Sauce (30-Minute)
Silky brown crusts on tender slices give way to a glossy, mustard-spiked cream sauce studded with earthy mushrooms and bright fresh herbs. Quick searing concentrates savory flavors while a splash of stock and cream makes a silky pan sauce that clings to each medallion.
For an easy swap, use boneless pork chops cut into medallions if tenderloin isn't available; substitute shallot with yellow onion if needed. For a lighter sauce, replace half the cream with additional stock or use crème fraîche for a tangier finish. Cook the pork in two batches to avoid crowding the pan — that dry sear is what builds flavor.
Serve with buttery mashed potatoes, buttered noodles, or crusty bread to soak up the sauce; a simple green salad or roasted green beans add color and brightness. This skillet dish works well for weeknight dinners, casual weekend meals, or scaled up for dinner parties when paired with a crisp white wine.
How to Make It
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1
Slice the tenderloin into eight 1-inch-thick medallions and pat dry. Season both sides with salt and black pepper.
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2
Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Sear half the medallions 2–3 minutes per side until golden and just cooked through. Transfer to a plate and tent loosely with foil; repeat with remaining medallions, adding the remaining 1 tablespoon oil if needed.
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3
Reduce heat to medium and add 1 tablespoon butter to the skillet. Add sliced mushrooms and cook, stirring occasionally, until browned and any liquid has evaporated, about 5–6 minutes.
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4
Add finely chopped shallot and minced garlic to the mushrooms and sauté 1–2 minutes until softened and fragrant.
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5
Pour in the white wine (or 2 tbsp extra stock) and scrape up browned bits from the pan with a wooden spoon; simmer until the wine is mostly reduced, about 1–2 minutes.
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6
Stir in Dijon mustard, chicken stock, and the remaining 1 tablespoon butter. Simmer gently 2–3 minutes, then stir in heavy cream and thyme. Cook until the sauce thickens slightly, about 2 minutes.
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7
Return the pork medallions and any accumulated juices to the skillet, spooning sauce over them. Warm through 1–2 minutes — do not overcook — until the internal temperature reaches 145°F (63°C).
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8
Remove from heat, stir in lemon zest and a squeeze of lemon juice to taste. Sprinkle with chopped parsley and adjust seasoning with salt and pepper. Serve immediately with your choice of sides.