Sautéed Pork Tenderloin Medallions with Mushroom and Shallot Reduction

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork medallions are seared and finished with a savory mushroom and shallot reduction sauce, perfect for a flavorful Whole30 dinner. This french-inspired whole30 (dairy free) ready in about 30 minutes pairs sliced cremini mushrooms, medium, finely chopped shallots, minced garlic cloves 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 French cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Season 1 lb pork tenderloin medallions with 1/2 tsp sea salt and 1/4 tsp black pepper. Sear pork medallions in batches for 3 minutes per side until golden brown and just cooked through. Transfer to a plate and tent with foil.
  2. Step 2: Reduce heat to medium and add 1 tbsp olive oil. Add 2 finely chopped shallots and 2 minced garlic cloves, sauté for 2 minutes until translucent and fragrant.
  3. Step 3: Add 8 oz sliced cremini mushrooms and cook, stirring occasionally, for 5 minutes until mushrooms release their moisture and begin to brown.
  4. Step 4: Pour in 1/2 cup Whole30-compliant chicken broth and add 1 tsp fresh thyme leaves. Simmer the sauce for 5 minutes until it reduces and thickens slightly.
  5. Step 5: Return pork medallions to the skillet and coat with the mushroom-shallot sauce. Cook for 1 more minute to heat through. Adjust seasoning with remaining 1/2 tsp sea salt and 1/4 tsp black pepper.
  6. Step 6: Serve pork medallions topped with mushroom shallot reduction immediately.

Frequently asked questions

How long does Sautéed Pork Tenderloin Medallions with Mushroom and Shallot Reduction take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Pork Tenderloin Medallions with Mushroom and Shallot Reduction?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sliced cremini mushrooms from drying out.

Can I substitute ingredients in Sautéed Pork Tenderloin Medallions with Mushroom and Shallot Reduction?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Pork Tenderloin Medallions with Mushroom and Shallot Reduction for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Pork Tenderloin Medallions with Mushroom and Shallot Reduction whole30?

Yes — this recipe is tagged whole30, dairy free, gluten free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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