Sautéed Pork Tenderloin Medallions with Wild Mushroom Cream Sauce

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

Juicy pork tenderloin medallions pan-sautéed and served with a creamy mushroom sauce inspired by the rich produce of the South Platte Valley region. This French-inspired pork recipe, ready in about 30 minutes, pairs pork tenderloin, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Ingredients

• 1 lb, trimmed and sliced into 1-inch medallions pork tenderloin
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 8 oz, sliced white button mushrooms
• 2, minced garlic cloves
• 1/4 cup dry white wine
• 1/2 cup heavy cream
• 1 tsp fresh thyme leaves
• 1 tbsp chopped fresh parsley

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Instructions

1. Step 1: Season 1 lb pork tenderloin medallions (1-inch thick) evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the pork medallions in a single layer, cooking for 3 minutes per side until golden brown and cooked through (internal temperature 145°F). Remove medallions from skillet and tent with foil to rest.
3. Step 3: Reduce heat to medium and add 2 tbsp unsalted butter to the skillet. Once melted, add 8 oz sliced white button mushrooms and sauté for 5-6 minutes until mushrooms release moisture and begin to brown.
4. Step 4: Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
5. Step 5: Pour in 1/4 cup dry white wine, scraping the bottom of the pan to release browned bits. Simmer for 2-3 minutes until the wine reduces by half.
6. Step 6: Stir in 1/2 cup heavy cream and 1 tsp fresh thyme leaves. Cook for 3-4 minutes until the sauce thickens and coats the back of a spoon.
7. Step 7: Return the pork medallions to the skillet and spoon the mushroom sauce over them to warm through for 1 minute.
8. Step 8: Garnish with 1 tbsp chopped fresh parsley and serve immediately.