Entree: France – Pork Medallions in Mushroom Cream Sauce

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 1.5 lb (680 g) pork tenderloin
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 small shallot (about 1 oz / 30 g), finely diced
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) chicken stock
- 1 tsp (5 g) Dijon mustard
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley
- 1 tsp (5 ml) lemon juice (optional)

Instructions

1. Trim and cut pork into 1-inch (2.5 cm) thick medallions; season both sides with salt and pepper.
2. Heat butter and olive oil in a large skillet over medium-high heat. Sear medallions 2–3 minutes per side until golden; transfer to a plate and tent with foil.
3. Reduce heat to medium, add shallot and sauté 1 minute, then add mushrooms and cook until browned, about 4–5 minutes.
4. Deglaze the pan with white wine, scraping up browned bits; simmer until wine is reduced by half.
5. Stir in chicken stock, heavy cream, and Dijon mustard; simmer gently until sauce thickens slightly, 3–5 minutes.
6. Return medallions to the skillet and simmer in the sauce 2–3 minutes until cooked through (internal temp 145°F / 63°C).
7. Finish with lemon juice (if using) and parsley, adjust seasoning, and serve medallions with sauce spooned over.