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!
What are pork medallions?
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.
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.
- Avocado oil. You can sub any neutral flavoured oil.
- Dry white wine. Feel free to sub chicken broth if you prefer.
- Mushrooms. I prefer small mushrooms like button or cremini for this recipe.
- Rosemary or thyme. Fresh herbs will provide better flavor but it works with dried as well.
- Heavy cream
How to cook pork medallions
Dinner doesn’t get any easier than these pork medallions. You can have them on the table in less than 40 minutes.
- Slice the tenderloin: Use a sharp knife to slice the tenderloin into even 1-inch thick slices.
- Pound between sheets of waxed paper: Pork tenderloin is quite soft as it is and it doesn’t take much effort to flatten the slices. So don’t whack hard. Instead, pound gently with a mallet until the slice is ½ inch thick all over.
- Pan sear both sides: Add the medallions to a hot skillet with some oil and sear quickly on both sides. Work in batches so that you don’t crowd the pan. It only takes about 2 minutes per side for the pork to cook through. Remove all the medallions to a plate.
- Deglaze the pan: Add some white wine or broth to help release any stuck on browned bits, as that helps deepen the flavor of the sauce. Let most of the liquid evaporate.
- Sauté the mushrooms: Melt the butter in the hot skillet and add the mushrooms. Cook until golden brown and add the garlic and rosemary.
- Stir in the cream: Heavy cream cooks down nicely on its own, with no additional thickeners. So let it cook over medium low heat until the sauce thickens.
- Return the pork medallions to the pan: Stir them into the sauce and let them warm through before serving.
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.
Sure! Try using more avocado oil or some olive oil for the butter, and use coconut cream instead of heavy cream in the sauce.
Yes, this pork medallions recipe is easily cut in half. 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.
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.
What to serve with pork medallions
Need side dish ideas to round out your meal? There are so many tasty options!
- 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
- Place the pork tenderloin slices between sheets of waxed paper and gently pound with a meat mallet to about ½ 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.