Pork Medallions in Mushroom Sauce

Pork Medallions in Mushroom Sauce is a flavorful dish featuring tender pork cooked to perfection and smothered in a rich, creamy mushroom sauce. The pork is seared to a golden brown, while the mushrooms are sautéed with garlic, onions, and herbs to create a deeply savory base. Cream and vegetable bouillon is added for extra richness, blending the earthy mushrooms with the tender pork medallions. This dish pairs wonderfully with spätzle, mashed potatoes, or rice, making it a comforting yet sophisticated meal perfect for dinner parties or special occasions.

Pork Medallions in Mushroom Sauce Ingredients

• 500 g Pork Medallions (cut into 2 inches height each piece)
• 800 g Champignons, sliced
• 2 Tablespoons Vegetable oil
• 2 Medium-sized onions, diced
• 3 Garlic cloves, minced
• 2 Tablespoons White flour
• 400 g Cooking cream
• 1 Tablespoon Vegetable bouillon
• 1 cup Water (boiling)
• 1 teaspoon Worchester sauce
• Salt and black pepper to taste
• 2 Tablespoons Fresh Parsley, chopped
• 200 g Shredded cheese

How to Make the Best Pork Medallions in Mushroom Sauce

1. Start by pre-heating the oven at 350°F (180°C).
2. In a deep pan on medium-high heat, add 1 tablespoon of oil. Add salt and black pepper to the pork and once it is hot, add them to the pan. Cook for 2 minutes.
3. Turn and cook for another 2 minutes. Remove it and reserve.
4. In the same pan, add another tablespoon of oil. Add the onion. Stir fry it for about 2 minutes. Add the garlic and cook it for another minute.
5. Add the mushrooms and reduce the heat to medium. Cook it for about 8-10 minutes.
6. Add the flour. Mix it well.
7. Add the vegetable bouillon and the boiling water and the cooking cream. Mix it well and cook it for about 5 minutes, until the sauce is a bit more creamy. Adjust the salt and pepper as per taste. Add the parsley at the end and mix it well.
8. In a baking tray (that is deep), add the pork medallions first.
9. Then add the mushroom sauce to cover it.
10. On top, add the shredded cheese. Place it in the pre-heated oven for 25 minutes, uncovered.
11. Remove it from the oven.
12. Serve it on top of rice or noodles (preferably spätzle) and a side of salad.

Recipe Tips

1. Pork tenderloin is ideal for medallions due to its tenderness. Slice the tenderloin into even medallions for consistent cooking.
2. Pork medallions cook quickly. Ensure they are just cooked through (about 145°F – 63°C internal temperature) for a juicy and tender texture.
3. You can also opt to deglaze the pan with white wine, broth, or cognac to lift the flavorful browned bits from the pan, which enhances the sauce’s richness. (optional)