Pan-Seared Pork Medallions with Sherry and Mushroom Sauce

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork medallions pan-seared and served with a rich sherry-infused mushroom sauce for a savory Spanish-inspired dinner. This Spanish-inspired pork recipe, ready in about 30 minutes, pairs pork tenderloin, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Spanish cuisine 350 cal/serving

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Ingredients

1 lb, cut into 8 medallions pork tenderloin
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
8 oz, sliced button mushrooms
2 small, finely chopped shallots
1/2 cup dry sherry
1 cup chicken broth
2 tbsp unsalted butter
1 tsp, chopped fresh thyme

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Instructions

Step 1: Season 1 lb pork tenderloin medallions with 1 tsp salt and 1/2 tsp black pepper evenly on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the pork medallions and sear for 3-4 minutes per side until golden brown and cooked through. Remove and keep warm.
Step 3: In the same skillet, add 8 oz sliced button mushrooms and 2 finely chopped shallots. Sauté for 5 minutes until mushrooms release moisture and soften.
Step 4: Pour in 1/2 cup dry sherry, scraping the browned bits from the pan. Let the sherry reduce by half over 3 minutes.
Step 5: Add 1 cup chicken broth and simmer until the sauce thickens slightly, about 4 minutes.
Step 6: Stir in 2 tbsp unsalted butter and 1 tsp chopped fresh thyme until the sauce is glossy and smooth.
Step 7: Return the pork medallions to the pan, spooning the mushroom sauce over them to warm through for 2 minutes before serving.