Introduction

This savory mushroom gravy recipe pairs perfectly with tender pork medallions, creating a comforting and flavorful meal. The rich gravy is loaded with caramelized mushrooms and a blend of herbs, ideal for serving over mashed potatoes, rice, or pasta.

A close-up view of a large silver pan filled with browned meat pieces topped by a thick brown mushroom sauce, containing sliced mushrooms and small bits of onions, scattered with finely chopped green herbs. A silver spoon is scooping one piece of meat covered with the same sauce and mushrooms. The pan is placed on a white marbled surface with some green herb bits around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pork tenderloin (1 to 1½ pounds)
3 tablespoons flour
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon pepper
½ teaspoon paprika
Butter
Olive oil
12 ounces baby bella or cremini mushrooms, sliced ¼-inch thick
1 shallot, minced
4 garlic cloves, minced
¼ teaspoon red pepper flakes
¼ cup flour
2½ cups reduced 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 teaspoon dried oregano
½ teaspoon dried thyme

Instructions

Step 1: Trim the silver skin from the pork tenderloin and cut crosswise into 12 medallions. Press each medallion with your palm to flatten to about ½-inch thickness. In a shallow dish, whisk together the 3 tablespoons flour, salt, garlic powder, onion powder, pepper, and paprika. Dredge each medallion in this mixture, shake off excess, and set aside on a dry surface.
Step 2: In a large skillet over medium-high heat, melt 2 tablespoons butter with 2 tablespoons olive oil. When hot, add half of the pork medallions in a single layer. Cook about 3 minutes per side, until an instant-read thermometer registers 145°F. Transfer cooked pork to a plate and tent with foil. Repeat with remaining medallions.
Step 3: Melt 2 tablespoons butter with 1 tablespoon olive oil in the skillet over medium heat. Increase heat to medium-high and add half of the mushrooms. Stir to coat, then arrange in a single layer. Cook 3 minutes per side until golden brown. Season lightly with salt and pepper, stir, and remove to a plate. Repeat with remaining mushrooms and combine all on the plate.
Step 4: In the now-empty skillet, melt 2 tablespoons butter. Add minced shallot and sauté over medium-high heat for 2–3 minutes until softened. Reduce heat to medium, add garlic and red pepper flakes, and sauté for 30 seconds. Stir in ¼ cup flour and cook for 1 minute, scraping up the browned bits from the bottom of the pan.
Step 5: Reduce heat to low and slowly whisk in the beef broth. Add soy sauce, Worcestershire sauce, Dijon mustard, beef bouillon, dried parsley, oregano, and thyme. Bring to a simmer and cook until thickened to your liking. Stir the mushrooms into the gravy.
Step 6: Nestle the pork medallions back into the pan with the gravy. Cook over medium heat for a few minutes to warm through. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley if desired. Serve over mashed potatoes, rice, or pasta.

Tips & Variations

For a deeper flavor, use homemade beef broth or add a splash of dry red wine to the gravy.
Try substituting cremini mushrooms with shiitake or portobello for a different texture and richness.
If you prefer a thicker gravy, let it simmer a bit longer or add a slurry of flour and water gradually.

Storage

Store leftover pork and mushroom gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, to prevent the sauce from separating. You can freeze the pork and gravy for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

The dish is served in a shallow white bowl, showing two main layers: a smooth, creamy light beige mashed potato base with soft texture, topped by a thick, rich brown mushroom gravy layer, filled with sliced glossy mushrooms and freshly chopped green herbs scattered on top. A shiny gold spoon rests inside the bowl, leaning on the left side. The bowl sits on a white marbled surface with some small green herb pieces around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend or cornstarch for dredging and thickening the gravy. Adjust the amount as needed to achieve the desired consistency.

Is it necessary to flatten the pork medallions?

Flattening the medallions ensures even cooking and a tender texture. If they are uneven, they may cook at different rates resulting in some pieces being over or undercooked.