Sautéed Pork Tenderloin Medallions with Mushrooms and Garlic

By AislePrompt Editorial · ·

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 tenderloin medallions cooked with earthy mushrooms and garlic in a skillet, making a flavorful Whole30-compliant dinner. This American-inspired pork recipe (whole30, gluten free), ready in about 30 minutes, pairs pork tenderloin, cremini mushrooms, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 330 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 American cuisine 330 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp extra virgin 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. Add pork to skillet and sear for 3-4 minutes per side until golden brown and cooked through. Remove pork and set aside.
  2. Step 2: Lower heat to medium, add 1 tbsp extra virgin olive oil to the skillet. Add 8 oz sliced cremini mushrooms and sauté for 5 minutes until browned and moisture evaporates.
  3. Step 3: Add 4 minced garlic cloves and 1 tbsp fresh thyme leaves to the mushrooms, cooking for 1 minute until fragrant.
  4. Step 4: Pour in 1/4 cup chicken broth and stir, scraping browned bits from the pan. Let sauce simmer for 2-3 minutes until slightly reduced.
  5. Step 5: Return pork medallions to skillet and toss gently with mushrooms and sauce to rewarm. Adjust seasoning with remaining 1/2 tsp sea salt and 1/4 tsp black pepper if needed. Serve hot.

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