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Creamy pork medallions in a rich mushroom and prune sauce, garnished with fresh thyme.

Creamy Pork Medallions with Mushroom Sauce and Prunes

Juicy pork medallions in a rich mushroom sauce made with white wine, cream, and fresh thyme. An easy, elegant dinner ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine European
Servings 4 people
Calories 550 kcal

Equipment

Ingredients
  

  • 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

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.

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.

Nutrition

Calories: 550kcal
Keyword Creamy pork medallions, Easy dinner, Mushroom sauce, Mushroom trio sauce, Pork tenderlion recipe, Weeknight recipe
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