Sautéed Pork Tenderloin Medallions with Mushroom and Shallot Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

Tender pork tenderloin medallions seared and served with a savory mushroom and shallot sauce made without dairy, fully compliant with Whole30 guidelines. This whole30 (gluten free) ready in about 35 minutes blends sliced cremini mushrooms, medium, finely diced shallots, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Ingredients

• 1 lb, trimmed and cut into 1-inch thick medallions pork tenderloin
• 8 oz, sliced cremini mushrooms
• 2 medium, finely diced shallots
• 3 cloves, minced garlic cloves
• 3 tbsp, divided olive oil
• 3/4 cup chicken broth (unsalted)
• 1 tbsp, chopped fresh thyme leaves
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 1 tsp, optional for thickening arrowroot powder
• 1 tbsp, for slurry if using arrowroot water

Instructions

1. Step 1: Season 1 lb pork tenderloin medallions (1-inch thick) with 1 tsp salt and 1/2 tsp black pepper. 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 to 145°F internal temperature. Remove pork from skillet and tent with foil.
2. Step 2: In the same skillet, add 1 tbsp olive oil and 2 medium finely diced shallots. Sauté for 2 minutes until softened.
3. Step 3: Add 8 oz sliced cremini mushrooms and 3 minced garlic cloves to the skillet. Cook for 4-5 minutes until mushrooms release their moisture and begin to brown.
4. Step 4: Pour in 3/4 cup unsalted chicken broth and add 1 tbsp chopped fresh thyme leaves, remaining 1/2 tsp salt, and 1/2 tsp black pepper. Stir and simmer for 5 minutes until the sauce reduces slightly.
5. Step 5: Optional: To thicken the sauce, mix 1 tsp arrowroot powder with 1 tbsp water until smooth and stir into the sauce. Cook for 1-2 minutes until the sauce thickens and coats the back of a spoon.
6. Step 6: Return the pork medallions to the skillet to warm through for 1 minute. Serve pork topped with the mushroom and shallot sauce immediately.