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A fancy dinner that’s really one-pan and super easy to make! Sliced pork tenderloin served in a creamy and savory sauce filled with hearty mushrooms and delicate leeks. Enjoy these tender medallions with mashed potatoes or egg noodles and serve with your favorite veggie.
Pork medallions sound fancy, doesn’t it? Well, all it means is pork tenderloin that’s been sliced. It’s basically mini pork chops when you think about it. These are easy enough for a weeknight dinner, but they’re also an impressive dish to serve when entertaining. It’s the recipe I’m going to keep for special occasions like birthday dinners, date nights (like Valentine’s Day), or when I have unexpected company. It’s savory and creamy. The mushrooms are a great hearty veggie and along with the leeks, offer delicious flavors to the sauce itself. That hint of cream cheese is just the icing on the cake.
How to make Pork Medallions with Creamy Mushroom & Leek Sauce
An easy weeknight dinner that’s great for date night. It’s amazing how much flavor is in this meal. It can fool anyone into thinking that this took you a while to make! (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Pork Tenderloin: Pork medallions are basically a pork tenderloin that’s been sliced, creating medallions. The silverskin is a white-silver & shiny cover that, if not taken off, will cause the pork to be chewy and not appetizing.
- Salt, Pepper, Garlic Powder, Onion Powder, Fresh Thyme: The seasoning you’ll need. I prefer fresh thyme over dried, but if dried is all you have, then feel free to use that.
- Cremini Mushrooms, Leek, Garlic: The flavors for the sauce. If you don’t want to use a leek, you can use shallot instead. A leek is basically a giant scallion, so you can substitute for that too!
- Flour: This will help thicken the sauce a bit. You can use cornstarch if you don’t have flour/are allergic to gluten.
- Heavy Cream, Milk, Cream Cheese: The cream base for the sauce!
Preheat a large nonstick skillet over medium-high heat. Sprinkle the salt, pepper, garlic powder, and onion powder on both sides of the pork medallions. When the skillet is hot, spray it with nonstick cooking spray. Place the pork into the skillet cut side down. Cook for 3-5 minutes, then flip and cook for 3-5 minutes more, or until both sides are seared and the pork is cooked through to 145F. (A little pink is ok.) Transfer the pork to a plate and cover it with foil to keep it warm. In the skillet, heat the olive oil and turn the heat down to medium. Add the mushrooms, leeks, and garlic. Saute for one minute then season with salt, pepper, and thyme. Saute for 2-3 minutes or until the mushrooms and leeks soften, Sprinkle in the flour and stir to coat the veggies. Cook for one minute. Slowly pour in the heavy cream, whisking as you pour. Continue whisking until it starts to thicken, then pour in the milk, whisking as you pour. Allow to simmer for 2 minutes and allow it to thicken, whisking often. Whisk in the cream cheese until thoroughly incorporated. Add more salt and pepper, if needed. Place the pork and any accumulated juices back into the skillet and serve.
Tips & FAQs
- Storage: Keep in an airtight container in the fridge for up to 3 to 4 days.
- Is pork loin the same as a tenderloin? Not even in the slightest. They are not the same cuts of meat and aren’t interchangeable in this recipe. Pork tenderloin is unbelievably tender, but pork loin is bigger and tougher. Therefore, it requires a longer cooking time.
- What to serve with this recipe: You can serve this with egg noodles or mashed potatoes. Try cauliflower mashed potatoes for a healthier option! Have some buttered peas and carrots or sauteed asparagus. Try roasting some green beans with parmesan cheese as well.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Pork Medallions with Creamy Mushroom & Leek Sauce
Ingredients
- 1 lb pork tenderloin, silverskin removed, sliced into 1/2-inch slices
- Salt & pepper, to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp extra virgin olive oil
- 10 oz cremini mushrooms, stemmed, sliced
- 1 small leek, white & green parts sliced thin
- 3 garlic cloves, minced
- 1 tsp fresh thyme or 1/2 tsp dried
- 1 tbsp flour
- 1 cup heavy cream
- 3/4 cup milk, whole or 2%
- 1 oz plain cream cheese, room temperature
Instructions
- Preheat a large nonstick skillet over medium-high heat. Sprinkle the salt, pepper, garlic powder, and onion powder on both sides of the pork medallions.
- When the skillet is hot, spray it with nonstick cooking spray. Place the pork into the skillet cut side down. Cook for 3-5 minutes, then flip and cook for 3-5 minutes more, or until both sides are seared and the pork is cooked through to 145F. (A little pink is ok.) Transfer the pork to a plate and cover it with foil to keep it warm.
- In the skillet, heat the olive oil and turn the heat down to medium. Add the mushrooms, leeks, and garlic. Saute for one minute then season with salt, pepper, and thyme.
- Saute for 2-3 minutes or until the mushrooms and leeks soften, Sprinkle in the flour and stir to coat the veggies. Cook for one minute.
- Slowly pour in the heavy cream, whisking as you pour. Continue whisking until it starts to thicken, then pour in the milk, whisking as you pour. Allow to simmer for 2 minutes and allow it to thicken, whisking often.
- Whisk in the cream cheese until thoroughly incorporated. Add more salt and pepper, if needed. Place the pork and any accumulated juices back into the skillet and serve.
Notes
Storage: Keep in an airtight container in the fridge for up to 3 to 4 days.
Is pork loin the same as a tenderloin? Not even in the slightest. They are not the same cuts of meat and aren’t interchangeable in this recipe. Pork tenderloin is unbelievably tender but pork loin is bigger and tougher and requires more cooking.
What to serve with this recipe: You can serve this with egg noodles or mashed potatoes. Try cauliflower mashed potatoes for a healthier option! Have some buttered peas and carrots or sauteed asparagus. Try roasting some green beans with parmesan cheese as well.
Nutrition Facts
Calories
463.41Fat (grams)
33.05 gSat. Fat (grams)
17.81 gCarbs (grams)
13.18 gFiber (grams)
1.04 gSugar (grams)
6.36 gProtein (grams)
29.59 gSodium (milligrams)
172.78 mgCholesterol (grams)
153.59 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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