Pork Medallions with Mushroom Gravy

Gayle McLeod | October 17, 2015

Not yo' mamma's pork chops in mushroom soup... Remember that one? My mom whipped it up for us all the time when we were kids, then it was my go-to dish during the early years of adulthood when I was out on my own... then I grew up ;)

This version ditches the canned stuff, yet still has the convenience of using ready-made soup, with all the flavour and goodness of from-scratch cooking. Still a shortcut, but a way better one!

I love using pork tenderloin to make this dish for a few reasons... it's lean, tender enough for kids to cut themselves and when portioned into medallions, it cooks much quicker than a thick pork chop. Bonus for rushed weeknights!! File this one under "Family Food".

Serves 4


2 tbsp olive oil

2 tbsp butter

1 large pork tenderloin (about 1.5 lbs), silver skin removed, cut crosswise into 1.5" thick pieces and pressed to flatten slightly

salt & pepper to taste

2 tbsp flour, plus more for dusting

1/4 cup minced shallots

2-3 sprigs of fresh thyme

2 cloves garlic, minced

1/4 cup dry white wine, dry sherry or stock

2 cups Serious Mushroom Soup

fresh Italian parsley, finely chopped



Season the pork medallions well on both sides with salt & pepper, then dust with flour, tapping off the excess. In a large skillet, warm the olive oil and butter over medium heat. Add the medallions to the pan and sear until browned on each side yet not fully cooked in the centre. Transfer to a plate and set aside.

Add the shallots, thyme sprigs and garlic to the same skillet and cook until tender and fragrant. Add the wine to deglaze the pan, scraping up any browned bits stuck to the bottom of the pan. Sprinkle the 2 tbsp of flour in the pan and cook while stirring for 2 minutes. Pour in the mushroom soup and bring to boil. Reduce the heat and simmer the gravy while stirring occasionally until thickened. 

Return the pork medallions to the skillet along with any accumulated juices. Cover with a lid and simmer gently over low heat until the medallions are warmed through. Discard the thyme sprigs and serve immediately over buttered noodles or mashed potatoes. Sprinkle with fresh parsley if desired.








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