Tender pork tenderloin medallions cooked to perfection and smothered in a rich mushroom gravy make the perfect cozy, unfussy dinner as we head into a new year. Comforting, flavorful, and easy to make.
Pork Tenderloin Medallions in a Rich Mushroom Gravy
As we head into 2026—and what’s already shaping up to be a cold winter—this is exactly the kind of meal I find myself craving. Nothing fancy, nothing fussy. Just my cast iron skillet on the stove, with something savory simmering away. This is going to make dinner feel warm and cozy. After a season full of celebrations and indulgence, I’m ready for food that’s comforting with little effort, and this pork tenderloin with rich mushroom gravy fits my mood perfectly.
This is a one pan wonder that fills the kitchen with a cozy aromas. It’s a simple recipe that feels special enough for a quiet weekend dinner or a weeknight when you just want to slow things down a bit. The pork is cut into medallions and stays tender and flavorful, and the mushroom gravy—rich and velvety without a drop of cream—brings everything together in a way that feels deeply satisfying.
I served it with a restaurant style baked potatoes this time, but it is perfect with something that can soak up every bit of that gravy—creamy mashed potatoes, buttered egg noodles, or even some crusty bread warm from the oven. Add a simple green vegetable or a crisp winter salad, and dinner feels complete without feeling heavy. This is the kind of meal I crave as we settle into winter cooking again—comforting, unfussy, and meant to be enjoyed slowly.
Enjoy!
What Ingredients Do I Need?
This recipe uses simple, familiar ingredients that come together into something deeply comforting.
- Pork Tenderloin - Lean, tender, and quick-cooking, pork tenderloin is ideal for medallions. When sliced and lightly dredged, it stays juicy while developing a beautiful golden crust.
- All-Purpose Flour - Used twice in this recipe — first to lightly coat the pork for browning, and again to create a classic roux that thickens the gravy.
- Butter & Olive Oil - This combination gives you the best of both worlds: butter for flavor and olive oil to help prevent burning while cooking over higher heat.
- Mushrooms (Baby Bella / Cremini) - These mushrooms add deep, savory flavor and a hearty texture to the gravy. They hold up well to browning and bring that cozy, umami-rich base to the sauce.
- Garlic - A generous amount of garlic adds warmth and depth without overpowering the dish.
- Beef Broth - Using beef broth gives the gravy a richer, more robust flavor than chicken broth, especially when paired with mushrooms.
- Worcestershire Sauce & Soy Sauce - These two work quietly in the background, adding savory depth and complexity without making the gravy taste “saucy.”
- Dijon Mustard - Just a touch sharpens the gravy and balances the richness — you won’t taste mustard, but you’d miss it if it were gone.
- Beef Bouillon - A small amount boosts the savory flavor and helps the gravy taste slow-simmered, even though it comes together quickly.
- Dried Herbs & Spices - Paprika, thyme, oregano, parsley, and a pinch of red pepper flakes add warmth and subtle earthiness, rounding everything out.
Substitutions and Variations
This recipe is forgiving and easy to adapt based on what you have on hand.
Simple Substitutions
- No pork tenderloin? Boneless pork chops can work — just pound them to an even thickness so they cook evenly.
- Mushroom swap: White mushrooms work in a pinch, though baby bellas provide deeper flavor. A mix of mushrooms is also lovely.
- Beef broth alternative: Chicken broth can be used if needed, though the gravy will be slightly lighter in flavor.
- Soy sauce substitute: Use tamari or coconut aminos for a similar savory effect.
- Butter replacement: You can use all olive oil if needed, but the butter really adds richness and flavor.
Easy Variations
- Add Fresh Herbs: Finish the gravy with chopped fresh thyme or parsley for a brighter, fresher flavor.
- Onion or Shallot Addition: Sauté finely chopped onion or shallot before adding the garlic for extra depth.
- Extra Mushroom Lovers: Double the mushrooms for an even heartier, gravy-forward dish.
- Creamy-Style (Optional): If you prefer, you can stir in a small splash of heavy cream or half-and-half at the end — just note this changes the character of the gravy.
Kitchen Tips & Notes
- Don’t overcrowd the skillet. Cooking the pork in batches helps it brown properly instead of steaming.
- Let the pork rest. Tenting the medallions with foil keeps them warm and juicy while you finish the gravy.
- Brown the mushrooms well. Take your time here — golden mushrooms add depth and flavor to the entire dish.
- Whisk the broth in slowly. Adding it gradually helps prevent lumps and gives you a smoother gravy.
- Adjust the thickness to your liking. If the gravy gets too thick, add a splash of broth. If it’s too thin, let it simmer a bit longer.
- Taste before serving. With broth, soy sauce, and bouillon, seasoning levels can vary — a final taste ensures everything is perfectly balanced.
I hope this pork tenderloin with mushroom gravy finds a place on your table this winter, whether it’s for a quiet weeknight or a slow, cozy weekend dinner. If you make it, let me know how you served it — and be sure to save the recipe for those cold nights when comfort cooking feels just right.
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