Pork Medallions with Mushrooms and Thyme
In short: Pork tenderloin medallions pan-seared and served in a savory sauce of browned mushrooms, shallot, thyme and white wine, ready in 40 minutes. It takes about 40 min in total and makes 3 servings.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 3
- Difficulty
- Easy
- Calories
- 330 kcal
Slicing a tenderloin into medallions turns a roast into a quick skillet job. The thin rounds sear quickly and stay tender if you do not overcook them. A light dusting of flour helps them brown and thickens the sauce a little. Mushrooms and shallot are browned in the same pan, then deglazed with wine and stock into a savory sauce with thyme. Serve over mashed potatoes, buttered noodles or rice, with a green vegetable.
Instructions
- Place the pork slices between two sheets of baking paper and press each gently with the heel of your hand to about 1.5 cm (1/2 inch) thick. Toss them with the flour, 1/2 tsp of the salt and the pepper.
- Heat 1 tbsp of the oil in a large skillet over medium-high heat. Cook half the pork for 2 minutes per side until golden, then move it to a plate. Repeat with another 1 tbsp oil and the remaining pork.
- Add the last tbsp of oil and the mushrooms. Cook for 5 minutes until browned. Add the shallots and the remaining salt and cook for 2 minutes, then stir in the garlic and thyme for 30 seconds.
- Pour in the wine and let it bubble for 1 minute, scraping up the browned bits. Add the stock and simmer for 4 minutes until slightly reduced.
- Return the pork and its juices to the pan and simmer for 1 to 2 minutes, until the center reaches 63°C (145°F). Take the pan off the heat, rest for 2 minutes, scatter with parsley and serve.
Tips
- Pressing the medallions to an even thickness helps them cook at the same speed. Do not make them thinner than 1 cm (3/8 inch) or they dry out.
- No wine? Use extra stock plus 1 tsp of lemon juice or cider vinegar.
Questions and answers
Can I use pork loin chops instead of tenderloin?
Yes. Boneless chops sliced thin or cut into strips work well. Cook them to 63°C (145°F) and rest briefly.
How thick should pork medallions be?
About 1.5 cm (1/2 inch) after pressing. Thicker rounds need a minute or two longer, and thinner ones dry out.
Can I make the mushroom sauce ahead of time?
Yes. Make the sauce up to 2 days ahead and reheat it while you sear the pork.
How long does it take to make Pork Medallions with Mushrooms and Thyme?
About 40 min in total: 15 min of preparation and 25 min of cooking.
How many calories are in Pork Medallions with Mushrooms and Thyme?
About 330 kcal per serving, with 38 g of protein, 10 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 330 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 10 g |
| Fat | 15 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 830 mg |
Estimated values, calculated from the ingredients.
