Sautéed Pork Tenderloin Medallions with Wild Mushroom Cream Sauce

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

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 ready in about 30 minutes blends kosher salt, black pepper, olive oil 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 380 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.

Prep: 10 min Cook: 20 min Serves 4 French cuisine 380 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Sautéed Pork Tenderloin Medallions with Wild Mushroom Cream Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Pork Tenderloin Medallions with Wild Mushroom Cream Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sautéed Pork Tenderloin Medallions with Wild Mushroom Cream Sauce?

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 Wild Mushroom Cream Sauce 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.

What goes well with Sautéed Pork Tenderloin Medallions with Wild Mushroom Cream Sauce?

French pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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