Steakhouse Mushroom Pork Loin Medallions Recipes

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PORK TENDERLOIN WITH MUSHROOMS



Pork Tenderloin with Mushrooms image

Over the years, I've found the trick to serving this tender pork with its mild onion-and-mushroom-flavored gravy is to fix enough- people tend to come back for seconds!

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 10

2 pork tenderloins (about 1 pound each)
3 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion, thinly sliced
1-1/2 cups sliced fresh mushrooms
1/2 cup thinly sliced celery
2 tablespoons all-purpose flour
1/2 cup chicken broth
Hot wild rice or noodles, optional

Steps:

  • In a skillet, brown pork in butter. Transfer meat to an ungreased shallow 1-1/2-qt. baking dish. Sprinkle with salt and pepper; set aside. In the pan drippings, saute the onion, mushrooms and celery until tender. Combine flour and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Pour over meat. Cover and bake at 325° for 1 hour or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. Serve with rice or noodles if desired.

Nutrition Facts :

STEAKHOUSE MUSHROOM PORK LOIN MEDALLIONS



Steakhouse Mushroom Pork Loin Medallions image

These Steakhouse Mushroom Pork Loin Medallions take less than 30 minutes to prepare, making this recipe a great choice for any night of the week!

Provided by Valerie Brunmeier

Categories     Main Course

Time 25m

Number Of Ingredients 14

1 package Smithfield Marinated Steakhouse Mushroom Pork Loin Filet
2 tablespoons olive oil
1 tablespoon butter
½ cup diced white or yellow onion
8 ounces cremini (brown button) mushrooms (cleaned and quartered)
1 teaspoon minced garlic
1 heaping tablespoon fresh thyme or 1 teaspoon dried thyme
¼ cup red wine
2 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
¼ cup heavy cream or half and half
2 tablespoons cornstarch
salt and fresh ground black pepper (to taste)

Steps:

  • Slice pork loin filet into 2-inch medallions.
  • Add olive oil to a large heavy skillet (preferably cast iron) and place over MEDIUM-HIGH heat. Cook pork medallions for about 3 minutes per side, until nicely browned and cooked through. Remove to a plate and set aside.
  • Reduce heat under skillet to MEDIUM and add butter. When butter has melted add onion and garlic and cook, stirring. When onions have slightly softened, add mushrooms and fresh thyme. Cook and stir for several minutes until mushrooms are tender. Add red wine to skillet and cook for a minute or two and then add beef broth, Worcestershire sauce, and Dijon mustard. Increase heat under skillet as needed to bring mixture to a low boil and simmer for a minute or two. Reduce heat to LOW.
  • Meanwhile, combine heavy cream (or half and half) with cornstarch in a small bowl, mixing until well combined. Add to skillet and stir until sauce has thickened slightly. Season with salt and pepper, to taste.
  • Nestle the cooked pork medallions into the sauce and serve.

PORK MEDALLIONS IN MUSHROOM GRAVY



Pork Medallions in Mushroom Gravy image

This pork medallions recipe is hypnotic! It transforms pork tenderloin into juicy, golden, spice rubbed pork medallions that pan sear to tender perfection in minutes! The seared pork medallions are then enveloped in silky, umami rich mushroom gravy that deserves its very own encore. This pork medallions recipe may look and taste gourmet (perfect for special occasions like Mother's Day!) but is simple to make with a cook time of less than 30 minutes once your ingredients are prepped. Serve these pork medallions over a bed of mashed potatoes with honey roasted carrots or Parmesan asparagus and you have a swoon worthy dinner everyone will love!

Provided by Jen

Number Of Ingredients 18

1 pork tenderloin (1 to 1½ pounds)
3 tablespoons flour
1 teaspoon salt
1/2 tsp EACH garlic powder, onion powder, pepper, paprika
butter
olive oil
12 ounces baby bella/cremini mushrooms sliced ¼-inch thick
1 shallot, minced
4 garlic cloves, (minced)
¼ teaspoon red pepper flakes
¼ cup flour
2 ½ cups reduce sodium beef broth
1 tablespoon Worcestershire sauce
1 tablespoon reduced sodium soy sauce
1 teaspoon Dijon mustard
1 teaspoon beef bouillon ((see notes))
1 teaspoon dried parsley
½ tsp EACH dried oregano, dried thyme

Steps:

  • Prep pork: Trim silver skin from the pork tenderloin and cut crosswise into 12 medallions. Press each medallion with the palm of your hand to flatten to a about 1/2-inch even thickness. Whisk the flour and all pork seasoning together in a shallow dish. Dredge each medallion in the mixture, shake off any excess, then transfer to a dry surface.
  • Cook pork: Melt the 2 tablespoons butter in 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add HALF of the pork medallions in a single layer and cook for approximately 3 minutes per side. Pork is cooked through when internal temperature registers at 145˚F. Cooking time will also depend on the thickness of the medallions. Transfer pork to a plate, tent with foil and repeat with remaining pork.
  • Caramelize mushrooms: Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Increase temperature to medium-high and add half of the mushrooms. Give them a stir to evenly coat in the butter then arrange mushrooms in a single layer. Cook mushrooms for 3 minutes per side or until golden. Once evenly browned, season mushrooms lightly with freshly cracked salt and pepper and give them a stir. Remove mushrooms from skillet and repeat with remaining mushrooms; transfer all mushrooms to a plate.
  • Gravy: To the now empty skillet, melt 2 tablespoons butter. Add shallot and sauté over medium-high heat for 2-3 minutes to soften. Reduce heat to medium, add garlic and red pepper flakes and sauté for 30 seconds. Add flour and cook for 1 minute, scraping up the browned bits on the bottom of the pan. Reduce heat to low and slowly whisk in beef broth. Add soy sauce, Worcestershire, Dijon, beef bouillon, and all seasonings. Bring to a simmer until thickened. Once thickened to desired consistency, stir the mushrooms into the gravy.
  • Assemble: Nestle the pork medallions into the pan and spoon some gravy over top. Cook over medium for a few minutes to warm through. Taste and season with salt and/or pepper to taste. Garnish with fresh parsley if desired. Serve over mashed potatoes (recommended), rice or pasta.

PORK MEDALLIONS



Pork medallions image

Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 13

1 tbsp olive oil
600g pork medallions
2 tbsp unsalted butter
2 banana shallots , thinly sliced
250g chestnut mushrooms , sliced
1 garlic clove , crushed
1 tbsp plain flour
100ml madeira or sherry
400ml chicken stock
4 sprigs thyme
½ tbsp wholegrain mustard
100ml double cream
mashed potato and wilted greens, to serve

Steps:

  • Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
  • Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
  • Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.

Nutrition Facts : Calories 545 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium

MUSHROOM PORK MEDALLIONS



Mushroom Pork Medallions image

What a wonderful combination. This recipe came from a couscous package, and even people who don't care for pork usually ask for seconds.

Provided by ReeLani

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

1 lb pork tenderloin
all-purpose flour
1 egg
1 tablespoon water
1/2 cup seasoned dry bread crumb
2 tablespoons vegetable oil
1 cup sliced fresh mushrooms
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1 cup chicken broth
2 tablespoons dry white wine
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
1/2 cup milk

Steps:

  • Cut pork crosswise into 12 slices; pound to 1/4-inch thickness.
  • Dust pork slices lightly with flour.
  • Beat egg and water together.
  • Dip pork into egg mixture, then into bread crumbs.
  • Sauté pork in oil, a few pieces at a time, until golden brown and cooked, about 3 minutes per side.
  • Remove pork from the skillet; keep warm.
  • In same skillet sauté mushrooms in butter.
  • Stir in the 2 tbls flour; cook until flour is very lightly browned.
  • Gradually stir in broth, wine, thyme and pepper.
  • Bring to a boil; simmer 1 minute.
  • Add milk; simmer until thickened, stirring occasionally.
  • Spoon mushroom sauce over pork.
  • Serve with couscous or rice.

PORK WITH A CREAMY MUSHROOM SAUCE



Pork with a creamy mushroom sauce image

Lean pork contains around 4% fat, so is a good choice if you're on a diet. The pork medallion is quick to cook and makes a good alternative to chicken. Each serving provides 315 kcal, 29g protein, 8.5g carbohydrate (of which 7g sugars), 18g fat (of which 7g saturates), 3.5g fibre and 0.3g salt.

Provided by Fiona Hunter

Categories     Main course

Yield Serves 1

Number Of Ingredients 10

2 tsp rapeseed oil
1 very small onion (50g/1¾oz peeled weight), finely chopped
100g/3½oz lean pork medallion, roughly chopped
1 garlic clove, crushed (optional)
100g/3½oz mushrooms, roughly chopped
100ml/3½fl oz chicken stock
3 level tbsp half-fat crème fraîche
1 tbsp chopped fresh chives (optional)
salt and freshly ground black pepper
150g/5½oz courgetti or butternut squash noodles, to serve

Steps:

  • Heat the oil in small frying pan. Add the onion and cook for 3-4 minutes.
  • Add the pork, garlic (if using) and mushrooms and cook for 2-3 minutes.
  • Pour in the stock, cover with a lid and cook over a low heat for 5-10 minutes, or until the pork is cooked through.
  • Remove from the heat, stir in the crème fraîche and chives, if using, and season to taste.
  • Cook the courgetti in a microwave on high for 2 minutes. Leave to stand for 1 minute.
  • Serve the pork and sauce with the courgetti.

Nutrition Facts : Calories 315kcal, Carbohydrate 8.5g, Fat 4%, Fiber 3.5g, Protein 29g, SaturatedFat 7g, Sugar 7g

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