Creamy Pork Medallions with Mushroom Sauce and Prunes: Sweet & Savory Dinner Idea
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Creamy Pork Medallions with Mushroom Sauce and Prunes: tender pork, earthy mushrooms, and sweet prunes come together in a rich, velvety sauce.
Walking through the vibrant English Market in Cork, I was captivated by the earthy aroma of fresh mushrooms. The sheer variety—white button mushrooms, delicate brown beech mushrooms, and the prized porcini—sparked an idea to combine them into one dish that celebrates their unique textures and flavors.
This recipe for Creamy Pork Medallions with Mushroom Sauce is a celebration of rich, hearty flavors that come together with ease. Juicy pork medallions, pan-seared to perfection, are nestled in a velvety mushroom sauce made with cream, white wine, and fresh thyme. It’s an impressive yet approachable dish that’s perfect for a cozy family dinner or a special occasion.
Why These Ingredients Make the Best Creamy Mushroom Sauce
Pork Medallions: The Perfect Cut
Pork tenderloin is lean, and tender, and cooks quickly, making it a great choice for busy weeknights. Cutting it into medallions ensures even cooking and gives the dish a polished look.
A Mushroom Trio for Incredible Flavor
- White Button Mushrooms: These mild and versatile mushrooms are the perfect foundation, offering a classic earthy flavor.
- Brown Beech Mushrooms: Slightly nutty and delicate, these mushrooms add texture and visual appeal to the dish.
- Porcini Mushrooms: Known for their bold, umami-packed flavor, porcini elevate the sauce to something truly special. If fresh porcini aren’t available, dried ones soaked in warm water are a fantastic substitute—don’t forget to use the soaking liquid for extra flavor.
Pantry and Fresh Staples
- Dried Prunes: These sweet, chewy additions balance the earthy mushrooms and creamy sauce, providing a surprising depth of flavor.
- White wine: A splash of dry white wine, such as Chardonnay or Pinot Grigio, brightens the sauce and balances the cream.
- Dijon mustard: Just a touch adds a hint of tang that cuts through the richness of the dish.
- Fresh thyme: This herb brings an earthy aroma and ties the flavors together beautifully.
Pro Tips for Making the Best Creamy Pork Medallions
How to Sear Pork for Maximum Flavor
Searing creates a caramelized crust on the pork medallions while locking in their juices. Follow these steps for perfect results:
- Pat the pork dry with paper towels to remove excess moisture.
- Season generously with salt and pepper on both sides.
- Use a hot skillet with just enough oil to coat the bottom, and avoid overcrowding the pan to prevent steaming.
- Sear each side for 2–3 minutes until golden brown, then set the medallions aside to rest while you make the sauce.
Building Layers of Flavor in the Mushroom Sauce
Cooking the mushrooms in stages is key to achieving depth of flavor:
- Start with the white button mushrooms, which take the longest to cook and release their moisture.
- Add the porcini mushrooms next to infuse the sauce with their bold, earthy taste.
- Finally, stir in the brown beech mushrooms for their delicate flavor and texture.
- Incorporate the prunes before the cream, allowing their natural sweetness to infuse the sauce and balance the richness without overpowering it.
Deglaze Like a Pro
Deglazing with white wine helps lift all the flavorful bits left in the skillet from searing the pork and sautéing the mushrooms. Let the wine reduce by half before adding the cream for a balanced and silky sauce.
Variations and Best Side Dishes
Customizing Your Mushroom Sauce
- Swap porcini for shiitake or cremini mushrooms if needed.
- Replace thyme with rosemary or sage for a cozier, fall-inspired flavor.
- For a vegetarian option, substitute the pork with thick slices of tofu or roasted cauliflower steaks.
Ideal Side Dishes for Creamy Pork Medallions
- Creamy mashed potatoes or fluffy white rice are perfect for soaking up the sauce.
- Honey-mustard Glazed Brussels sprouts and dried prunes complement each other with their tangy-sweet profiles.
- A crusty loaf of bread is always a good idea to mop up every last drop of the sauce!
I can’t wait to hear how this dish turned out for you—did you find a new favorite mushroom or put your own spin on the recipe? Share your experience in the comments below, and don’t forget to leave a rating—it helps other food lovers discover this recipe!
Feeling proud of your creation? Snap a photo and tag it with #FoodieRoam on Instagram—I’d love to see and celebrate your delicious results!
Ingredients
Servings4 people
- 1.4 lbs pork tenderloin sliced into 1 ¼–1 ½ inch medallions
- 1 medium onion finely chopped (about 2 oz)
- 3 garlic cloves minced
- 5 oz white button mushrooms sliced
- 5 oz brown beech mushrooms
- 5 oz porcini mushrooms fresh and sliced (about 2 pieces)
- 1 cup dry white wine
- 3 oz whole dried prunes
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- A few sprigs of fresh thyme
- 2 tbsp butter
- 3 tbsp olive oil divided
- Salt and pepper to taste
What will you need?
- Knife
- Tongs
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Prep time15 minutes
Cook time30 minutes
Total time45 minutes
Instructions
- Slice the pork tenderloin into medallions and season generously with salt and pepper.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear the medallions for 2–3 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add the remaining olive oil. Sauté the onion for 3–4 minutes until softened. Add the garlic and cook for 30 seconds, stirring constantly.
- Add the white button mushrooms and cook for 2 minutes. Stir in the porcini mushrooms and cook for 1 minute. Finally, add the brown beech mushrooms and cook for 5–7 minutes, stirring frequently, until golden brown and the moisture has evaporated.
- Stir in the whole dried prunes and cook for 1–2 minutes to allow their natural sweetness to infuse into the dish.
- Pour the white wine into the skillet, scraping up any browned bits from the pan. Let it reduce by half, then stir in the Dijon mustard and thyme. Add the butter and let it melt before pouring in the heavy cream. Stir until smooth.
- Return the pork medallions to the skillet, reduce the heat, and spoon the sauce over them. Simmer for 4–5 minutes until the pork is cooked through (internal temperature of 145°F/63°C).
- Taste the sauce and adjust seasoning with salt and pepper, if needed. Serve immediately with your favorite side dishes, garnished with fresh thyme.
Our notes
Sear the pork medallions in a hot skillet until golden brown, working in batches to avoid overcrowding and ensure a caramelized crust.
Cook the mushrooms in stages to prevent steaming, allowing each type to release moisture and develop a rich flavor.