Pork Medallions With Mushroom Gravy
This pork medallions recipe is heavenly. Tender marinated pork is perfectly seasoned, then pan-seared and enveloped in a caramelized mushroom gravy that is rich, thick, and full of umami goodness. The gluten-free gravy is full of flavor from garlic, shallots, and the pan drippings from the pork. The meal comes together in just 30 minutes, making it an epic option for a weeknight meal the whole family will love.
Servings 4 servings
Calories
Ingredients
Pork
- 1 package AdapTable Meals Pork Tenderloin Medallions
- 2.5 tablespoons flour 1 to 1 gluten-free flour can be used
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 2 tablespoons butter
- 2 tablespoons olive oil
Mushroom Gravy
- 3 tablespoons butter
- 8 oz Baby Bella/Crimini Mushrooms sliced 1/4" thick
- 1 shallot minced
- 3 cloves garlic minced
- 2 tablespoons butter
- 2 1/2 cups beef broth
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon Dijon mustard
- 1 teaspoon fresh thyme
- 1 teaspoon fresh parsley for garnish
Instructions
- In a shallow plate whisk together the flour, salt, pepper, garlic powder, onion powder, paprika and dried oregano.
- Dredge each pork medallion in the seasoned flour mixture. Reserve the remaining flour for the gravy.
- In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons butter over medium-high heat. Add the pork medallions and cook for 4-5 minutes on each side until golden brown and crisp. The pork is ready when the internal temperature of the pork reaches 145° F.
- Remove the pork from the pan and set it aside on a plate.
- Add 2 tablespoons butter to the skillet along with the sliced mushrooms. Stir and let the mushrooms cook for -5 minutes per side until golden and caramelized. Remove the cooked mushrooms to the plate with the pork.
- Add the minced shallot and garlic to the skillet and cook for 2-3 minutes until soft and aromatic.
- Add the last tablespoon of butter to the pan as well as the seasoned flour from step 1. Cook the flour, stirring vigorously for one minute. Add the beef broth and continue to whisk or stir vigorously until the gravy thickens.
- Add the Worcestershire sauce, soy sauce, and Dijon mustard to the pan along with the fresh thyme. Stir to incorporate. Bring the gravy to a boil, then reduce to a simmer. Add the pork and mushrooms back to the pan and stir to coat.
- Serve with mashed potatoes, buttered noodles, or mashed cauliflower to soak up all the delicious gravy.