These juicy pork medallions are pan-seared to perfection and served in a creamy mushroom sauce. It’s a delicious keto dinner recipe that’s easy enough for a weeknight and elegant enough for a special occasion. So tender and flavourful!
I recommend making this delectable pork medallions recipe as soon as humanly possible. Because every single time I make it, I remember just how easy and just how tasty it really is. It’s one of my favorite pork recipes, along with parmesan crusted pork chops and keto pulled pork.
The pork turns out so tender and juicy. And the sauce! So silky rich, with that indescribable umami that can only come from sautéed mushrooms. Believe me when I say that you will want to drink it straight from the pan.
My family devoured this meal in record time. To my dismay, since there were no leftovers for me to enjoy the following day. I guess next time I need to make a double batch!
You will love this easy keto recipe!
If you’ve never made pork medallions before, prepare to be blown away. They are incredibly easy to make, and the results are spectacular. They cook quickly, but they remain tender and juicy.
Really, it’s another fabulous way to prepare keto pork tenderloin. You slice the tenderloin into 1 inch slices and gently pound the slices to a half inch thickness. This ensures fast, even cooking.
Many pork medallion recipes have you dredge the slices in flour, but I assure you that there is no need. As long as your pan is nice and hot, they sear and brown perfectly.
You can really make any kind of sauce to serve with them, but sliced mushrooms with some fresh herbs take it over the top.
5-star review: “Better than Olive Garden! So delicious and so incredibly good! LOVE the flavors and the large pieces of mushrooms!” — Betsy
Ingredients you need
This mouthwatering dinner recipe takes basic ingredients that you can find at any grocery store. You will need:
- Pork tenderloin: Packages of tenderloin usually contain 2 loins, and this recipe used both of them. Slice it into even 1 inch slices
- Avocado oil: You can substitute any neutral flavoured oil.
- Dry white wine: Feel free to substitute chicken broth, if you prefer.
- Butter: A little butter adds creaminess and flavor to this mushroom sauce. You can use salted butter, but hold back on additional salt at the end until you taste the pork medallions.
- Mushrooms: I prefer small mushrooms like button or cremini for this recipe, as they give more even distribution throughout the sauce.
- Garlic: Fresh garlic gives the best flavor for a sauce like this.
- Rosemary: Fresh herbs will provide better flavor, but it works with dried as well. You can also use thyme or sage.
- Heavy cream: Heavy whipping cream thickens nicely as it cooks and creates a rich, velvety sauce.
Step-by-step directions
Dinner doesn’t get any easier than these pork medallions. You can have them on the table in less than 40 minutes.
- Pound the tenderloin: Place the pork tenderloin slices between sheets of waxed paper and gently pound with a meat mallet to about 1/2 inch thickness. Season lightly with salt and pepper,
- Pan sear both sides: In a large skillet, heat 1 tablespoon of the avocado oil over medium heat. Add half of the pork slices in a single layer and cook about 2 to 3 minutes per side, until nicely browned. Remove to a plate and repeat with the remaining oil and pork slices.
- Deglaze the pan: Add the wine or broth to the pan to deglaze the pan. Allow to cook until most of the liquid has evaporated, about 2 minutes.
- Sauté the mushrooms: Melt the butter in the hot skillet and add the mushrooms. Cook until golden brown and add the garlic and rosemary.
- Add the cream: Reduce the heat to medium low and stir in the cream. Cook until thickened, another 2 to 3 minutes. Heavy cream cooks down nicely on its own, with no additional thickeners. So let it cook over medium low heat until the sauce thickens.
- Put it all together: Return the pork and any accumulated juices to the pan and warm through. Add additional salt and pepper to taste.
Expert tips
Pork tenderloin is quite soft as it is and it doesn’t take much effort to flatten the slices, so you don’t need to hit it hard. Instead, pound gently with a mallet until the slice is 1/2 inch thick all over.
You can easily halve the recipe for fewer servings. Pork tenderloin often comes two to a package, but sometimes you can purchase just one. If yours has two loins, freeze one for another use. Then simply reduce the other ingredients by half.
Dairy-Free Option: Substitute coconut oil or ghee for the butter and coconut cream for the heavy cream.
Frequently Asked Questions
As I note in the recipe, you can replace the wine with chicken broth. But don’t skip the step of deglazing the pan as it helps the flavor of the sauce.
Store any leftovers in the fridge in a covered container for up to 4 days. It heats up very nicely for lunches or subsequent dinners.
Because of the creamy sauce, I don’t recommend freezing this recipe. But you could prep and cook the medallions and freeze those, and then make the sauce when ready to serve.
This pork medallion recipe has 4.2g of carbs and .8g of fiber per serving. That comes to 3.4g net carbs per serving.
What to serve with pork medallions:
- Creamy Mashed Cauliflower
- Keto Zucchini Fritters
- Easy Keto Biscuits
- Keto Focaccia Bread
- Air Fryer Brussels Sprouts
- Spinach and Broccoli Casserole
- Roasted Asparagus Salad
Easy Pork Medallions Recipe
Ingredients
- 2 lb pork tenderloin, sliced 1 inch thick
- Salt and pepper
- 2 tbsp avocado oil, divided
- 1/3 cup dry white wine, (or chicken broth)
- 3 tbsp butter
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 2 tbsp chopped fresh rosemary, (or thyme)
- 1/2 cup heavy whipping cream
Instructions
- Place the pork tenderloin slices between sheets of waxed paper and gently pound with a meat mallet to about 1/2 inch thickness. Season lightly with salt and pepper.
- In a large skillet, heat 1 tablespoon of the avocado oil over medium heat. Add half of the pork slices in a single layer and cook about 2 to 3 minutes per side, until nicely browned.
- Remove to a plate and repeat with the remaining oil and pork slices.
- Add the wine or broth to the pan to deglaze the pan. Allow to cook until most of the liquid has evaporated, about 2 minutes.
- Add the butter to the hot skillet and let melt. Add the mushrooms and sauté until golden brown, about 5 minutes. Add the garlic and rosemary and cook until fragrant, about 1 minute more.
- Reduce the heat to medium low and stir in the cream. Cook until thickened, another 2 to 3 minutes. Return the pork and any accumulated juices to the pan and warm through. Add additional salt and pepper to taste.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Made this tonight and it was delicious. I always brine pork or chicken, so I did brine the pork, but otherwise used your recipe. I later made some Pete’s Pasta and another batch of the sauce to put on the pasta. So, so good!
I don’t have white wine, can I use Marsala wine? Thank you so much!
Sure!
I don’t usually remark on recipes, but don’t sleep on this one! It is a powerhouse of umami flavor. This will go in our regular rotation!
Thank you!
So delicious. We this on a busy night.
Same!
I made this last night with no changes. Absolutely delicious and will definitely be on the rotation..! Thanks for another winner, Carolyn!
Can I use 1/2&1/2 instead of heavy cream? It’s what we’ve got at the moment. I know the carbs will be higher, but that’s okay.
Thanks for your wonderful recipes!
It may take a bit longer to thicken as well but it should work.
Can these meals be frozen?
I don’t recommend freezing anything with a cream sauce… it will split in the freezer.
Last week I made this with chicken thighs. I cooked the chicken skin down, for 10 minutes at medium high, then Deglazed the pan. It was excellent
Great idea!
Delicious dish! The meat was tender and juicy. The sauce was perfect. Thank you!
So delicious! We scaled this down to 2 servings (using water rather than wine or stock because that’s all I had), but next time I’ll probably just make the whole thing because I’m sure we’ll have no problem eating this everyday for a couple of days! Perfect for a Thursday/Friday night meal, and you get so much bang for your buck. Thank you, Carolyn, this is definitely another keeper!
So glad you enjoyed it!
Made this for my husband and I tonight. It was excellent! He said it is a keeper!
I am admittedly not a good cook. This was fabulous! My family liked it a lot. Very easy. It’s now among my favs. Thank you.
I am so glad!
I made this for dinner last night. A delicious medallion that comes together quickly. The pork was fork tender and the sauce was delicious too. Served it with roasted gold potatoes and garlic string beans. As it’s only two of us, one tenderloin yielded leftovers…perhaps some sort of medallion slider in the near future. Great dish.
Glad you liked it!
Love your recipes! What can substitute for the heavy cream in main dishes without having it taste like coconut milk?
Hi, Sorry I’m butting in, but I’m dairy free and have been so happy with a few of the new heavy cream substitutes out now. Oddly Country Crock has one, but it has a lot of stuff in it that’s not really keto, I like it anyway. Califia Farms is good and so is Silk brand. They all have worked well in recipes without the coconut flavor. This is a wonderful recipe they work well in too.. Good luck!