This easy-to-make pork tenderloin with mushroom gravy is pan-seared to perfection then combined with the pan gravy! Serve your perfect pork medallions with some fresh sage for a meal that is wonderful as a weekend family meal, special occasion dinner, or for date night!
Pork Tenderloin Medallions & Gravy
These pan-seared pork fillets are easy to make and can be a delightful dinner for two or part of a hearty family meal! The gravy is packed with amazing flavors including well-seasoned pan juices from the seared pork, mushrooms, crispy bacon, fresh sage, and luscious heavy cream!
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🥘 Ingredients
Grab some fresh mushrooms and crisp up your fave brand of bacon to get this easy pork dinner started!
- 2 pounds Pork Tenderloin (roughly 2 lbs+, cut into 1-1 ½ inch slices or medallions)
- ½ teaspoon each, Salt & Pepper
- ½ teaspoon Smoked Paprika (regular or sweet paprika are also great in this recipe!)
- ¼ teaspoon Garlic Powder
- 1 tablespoon Coconut Oil (or your preferred cooking oil)
- 8 ounces Mushrooms (white button mushrooms or baby bella mushrooms, washed & sliced)
- 1 tablespoon Garlic (minced)
- 4-6 fresh Sage Leaves (rough chopped, large pieces - plus more for garnish if desired)
- 2 strips Bacon (I love thick-cut bacon, and think Applewood smoked bacon pairs wonderfully with pork)
- 1 ½ cups Heavy Cream
- 2 tablespoons coarse ground Dijon Mustard
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 Step-By-Step Instructions
How To Cook Pork Tenderloin
To begin, portion your pork tenderloin after trimming any excess fat. Our tenderloin packages usually have two strips of tenderloin fillets.
- Prep. Cut the tenderloins into 1-1 ½ inch sliced portions for your filets. Each tenderloin should yield 6 or more filets.
- Combine the seasoning. Measure and mix the salt, pepper, paprika, and garlic powder in a small bowl, then season both sides of each cut pork tenderloin portion. *I usually roll the sides through my seasoning as well, it adds even more wonderful flavor!
- Heat. Bring a large skillet or frying pan with coconut oil to medium-high heat. Once the oil begins to shimmer and is just about to start smoking, it's hot enough for pan searing the pork.
- Sear the pork medallions. Cook for 3 minutes per side, a little bit longer, closer to 4 minutes if the pork filets are thick cut.
- Rest. Remove from heat when both sides are golden and caramelized. Set aside and allow the pork tenderloin filets to rest while you make the pan gravy.
Make The Mushroom Gravy
- Saute mushrooms. Leave the skillet or frying pan with the cooked pork pan juices on medium-high heat and add minced garlic and cut mushrooms. Cook until garlic is slightly softened, about 2 minutes.
- Make it saucy. Add the heavy cream, Dijon mustard, and cut sage leaves. Bring to a simmer, then reduce heat and allow to simmer over low heat until thickened. Taste and season with salt and pepper, as needed.
- Serve. Spoon your gravy over the pork tenderloin fillets and serve immediately.
🥗 Sides
Some of my favorite sides include baked Parmesan yellow squash rounds, jasmine rice, garlic red skin mashed potatoes, or garlic Parmesan roasted broccoli for a complete dinner.
Be sure to check out all my ideas on what to serve with your pork tenderloin!
💭 Angela's Tips & Recipe Notes
- The recommended minimum internal temperature, as read by a digital meat thermometer, for 'fresh-cut muscle meats' including pork loin, tenderloin, pork chops, and pork roasts is 145ºF (63ºC) followed by a three minute rest time.
- Levels of doneness with pork loin and tenderloin are below:
145 - 150ºF for Medium Rare
150 - 155ºF for Medium
155 - 160ºF for Medium Well
160ºF for Well - Store leftovers in an airtight storage container in the refrigerator for up to 3-4 days. Use freezer storage containers to freeze for up to 2-3 months for best quality.
🥩 More Great Pork Dinner Ideas!
- Air Fryer Pork Loin Chops
- Ham and Potato Casserole
- Boneless Country Style Pork Ribs
- Ham Loaf
- Instant Pot Pork Loin
- Baked Pork Steaks
📋 Recipe
Pork Tenderloin with Mushroom Sage Gravy
This easy-to-make pork tenderloin is pan-seared to perfection then served with a creamy pan juice and mushrooms gravy! Serve your perfect pork medallions with some fresh sage for a meal that is wonderful as a weekend family meal, special occasion dinner, or for date night!
Servings: 6 servings
Calories: 240kcal
Prep 5 minutes
Cooking 20 minutes
Total Time 25 minutes
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Ingredients
- 1 2 lb pork tenderloin (roughly 2 lbs+, cut into 1-1 ½ inch slices)
- ½ teaspoon each, salt & pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- 1 tablespoon Coconut Oil
- 8 oz mushrooms (washed & sliced)
- 1 tablespoon garlic (minced)
- 4-6 fresh sage leaves (rough chopped, large pieces)
- 2 strips bacon (thick cut, cut, and crisped)
- 1 ½ cups heavy cream
- 2 tablespoon coarse ground Dijon mustard
Instructions
Pan Seared Pork Medallions
- Portion your pork tenderloin after trimming any excess fat. Cut the tenderloins into 1-1 ½ inch sliced portions for your fillets. Each tenderloin should yield 6 or more fillets.1 2 lb pork tenderloin
- Combine seasoning (salt, pepper, smoked paprika, and garlic powder) in a small bowl and season all sides of your cut pork tenderloin portions with the seasoning mixture.½ teaspoon each, salt & pepper, ½ teaspoon smoked paprika, ¼ teaspoon garlic powder
- Heat a large skillet or frying pan with coconut oil to medium-high heat, once the skillet and oil are both hot enough add the pork tenderloin cuts. The oil should have a shimmering appearance when heated fully.1 tablespoon Coconut Oil
- Cook for 3 minutes per side, a little bit longer, closer to 4 minutes if the pork fillets are thick cut.
- Remove from heat when both sides are golden and caramelized. Allow the pork tenderloin filets to rest.
Mushroom Gravy
- Leave the skillet or frying pan with the cooked pork pan juices on medium high heat and add minced garlic and cut mushrooms. Cook until garlic is slightly softened, about 2 minutes8 oz mushrooms, 1 tablespoon garlic
- Add the heavy cream, Dijon mustard, crisped bacon pieces, and cut sage leaves. Bring to a simmer, then reduce heat and allow to simmer over low heat until thickened.4-6 fresh sage leaves, 2 strips bacon, 1 ½ cups heavy cream, 2 tablespoon coarse ground Dijon mustard
- Season with salt and pepper, as needed, to taste. Serve immediately.
Equipment You May Need
Notes
- The recommended minimum internal temperature, as read by a digital meat thermometer, for 'fresh-cut muscle meats' including pork loin, tenderloin, pork chops, and pork roasts is 145ºF (63ºC) followed by a three minute rest time.
- Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 2-3 months.
145 - 150ºF for Medium Rare
150 - 155ºF for Medium
155 - 160ºF for Medium Well
160ºF for Well
Nutrition
Calories: 240kcal (12%) | Carbohydrates: 4g (1%) | Protein: 3g (6%) | Fat: 25g (38%) | Saturated Fat: 16g (100%) | Cholesterol: 82mg (27%) | Sodium: 276mg (12%) | Potassium: 172mg (5%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 957IU (19%) | Vitamin C: 2mg (2%) | Calcium: 44mg (4%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
crispy sage, mushroom gravy, pan seared, pork medallions, pork tenderloin
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Alice says
je recoit pour souper et je veux préparer cette recette a l'avance pour pouvoir m'occuper de mes invités puis je la préparer a l,avance et la faire chauffer dernière minute
"I am having dinner and I want to prepare this recipe in advance to be able to take care of my guests then I prepare it in advance and heat it up last minute"
Angela @ BakeItWithLove.com says
Oui, cela fonctionne à merveille !
"Yes, that works wonderfully!"