Creamy Mushroom and Leek Pork Medallions
I love this recipe because it’s such a great way to showcase pork tenderloin differently. The medallions stay perfectly tender when cooked to a medium-pink, and I absolutely love the mushroom and leek sauce deglazed with vermouth!
Deliciously tender pork medallions smothered in a creamy mushroom and leek sauce, infused with tarragon and a bright touch of lemon. This simple and quick recipe is perfect for a comforting yet elegant dinner, ready in under 40 minutes. Ideal for both weeknight meals and hosting, it uses accessible ingredients to deliver maximum flavor.
Why make this recipe?
- The secret is in the sauce: by deglazing the pan drippings with vermouth, you create an incredibly flavorful base that captures all the essence of the dish.
- Elegant yet budget-friendly: pork tenderloin is often one of the most affordable cuts of meat at the grocery store, but when served as medallions with a refined sauce, it creates a stunning, high-end plate.
- Perfect for entertaining or a weeknight meal: it’s impressive enough for guests, yet simple enough for a busy Tuesday!
Tips for a perfect recipe:
- For a tender pork: avoid overcooking the medallions. As soon as they reach a hint of pink in the center, they are perfect.
- Added depth: add a splash of chicken broth if you want a sauce with an even richer flavor profile.
- Gourmet twist: replace some of the button mushrooms with oyster mushrooms or wild mushrooms for an earthy touch.
- Perfect pairings: mashed potatoes, fresh pasta, steamed broccoli, or green beans.
Trim the silver skin from the pork tenderloin. Slice into 4 to 6 medallions. If desired, lightly pound them with a meat mallet for even thickness. Season generously with salt and pepper.
In a large pan, melt 1 tbsp of butter over medium-high heat. Sear the medallions until beautifully browned on both sides (about 2–3 minutes per side). Transfer to a plate and set aside.
Add 2 tbsp of butter to the same skillet. Sauté the mushrooms for 5 minutes until golden brown. Deglaze with the vermouth, scraping the bottom of the pan to release the flavorful brown bits, and let it reduce slightly. Remove the mushrooms and set aside.
Add the last tablespoon of butter to the pan. Sauté the shallots and leeks for 2 to 3 minutes until tender. Stir in the cream, Dijon mustard, half of the tarragon, and the lemon zest. Bring to a gentle simmer.
Return the mushrooms to the sauce, stir, then add the pork medallions. Simmer gently for 3 to 5 minutes, just enough to heat the meat through and coat it perfectly with the sauce.
Serve immediately, garnished with a bit of fresh lemon zest, the remaining tarragon, and a light drizzle of olive oil.
No similar recipes found
Bon appetit and enjoy!
You can also leave us a comment and share your experience with this recipe.