Pork Tenderloin Medallions with Mushroom and Dill Sauce

Pork Tenderloin
Robert Linton / Getty Images
  • 50 mins
  • Prep: 20 mins,
  • Cook: 30 mins
  • Yield: 6 Servings
Ratings (4)

This easy pork tenderloin dish makes a delicious meal with the tasty mushroom sauce. Serve the pork with baked or mashed potatoes or rice.

A savory sour cream and dill sauce flavors the mushrooms and pork tenderloin medallions perfectly, and it's an easy dish to make in a skillet.

What You'll Need

  • 1 1/2 pounds pork tenderloin, sliced into 6 to 8 pieces
  • 4 tablespoons butter
  • 12 ounces sliced mushrooms
  • 1/2 cup chopped onion
  • salt and freshly ground pepper, to taste
  • 1/2 cup dry white wine
  • 1 cup beef broth, low sodium or unsalted
  • 1 tablespoon flour mixed with 2 tablespoons of water
  • 1/2 cup sour cream
  • 1 teaspoon chopped fresh dill, or 1/2 tsp dried

How to Make It

  1. Flatten pork slices to about 1/2-inch thick using your hand, or gently pound with a meat mallet or the bottom of a cup. Pork tenderloin is very tender and flattens with just a small amount of pressure.
  2. In a large skillet over medium heat, melt 2 tablespoons of butter and cook the mushrooms for 6 to 8 minutes, or until tender and golden brown. Transfer to a bowl with a slotted spoon and set aside. Pour off liquid which accumulated in the pan.
  1. In the same pan over medium-high heat, melt the remaining 2 tablespoons of butter. Add the pork and cook for 3 or 4 minutes on each side or until browned. Add the onion and cook for 3 to 4 minutes, or until softened and light yellow. Sprinkle lightly with salt and pepper. Add the wine and half of the broth to the pan. Cover; lower heat to medium -low and cook for 15 minutes, or until the meat is cooked through and tender. Transfer pork to a serving dish and keep warm.
  2. Stir flour and water mixture into the skillet, blending with the pan juices. Over medium heat, stir in the remaining broth and cook, stirring, until the sauce is smooth and thickened. Taste and adjust seasoning. Stir in sour cream and dill; add mushrooms and heat through, but do not let boil. Taste and adjust seasonings.
  3. Serve the sauce over the pork medallions.

Reader Comments

  • "I substituted fat-free Greek Yogurt for the sour cream. It was very flavorful. I served it with a baked potato with asparagus as a side. It's a pretty quick dish and requires minimal cleanup." C.P.
  • "Wonderful flavor, easy and fast to make.I will make it again! Thank you." Lidia
  • "A few months ago I was looking for a quick tenderloin recipe when I came across this medallion recipe and decided to try it. It was good enough that I've made it about a half a dozen times since and many folks have asked me for the recipe. Thank you for publishing this one!" D.G.

You Might Also Like