Indulge in Delicious Pork Medallions with Wine Sauce

Greetings, fellow food enthusiasts! Today, I’m thrilled to share with you my latest recipe creation: Pork Medallions in Wine Sauce. Tender pork medallions pan-fried to perfection and topped with a creamy wine sauce – this dish is a surefire way to impress your family or guests.

As a sommelier, I believe that every meal deserves a good pairing of wine. And this dish pairs wonderfully with either red or white wine depending on your preference. The rich flavors of the mushroom and shallot wine sauce compliment the tenderloin medallions beautifully, making for a harmonious and delicious combination of flavors.

What’s great about this recipe is that it’s quick and easy to make, yet it still manages to look like an elegant restaurant-style entrée. You can easily whip this up on a weeknight for dinner or serve it as part of an elaborate spread for entertaining guests.

So grab your ingredients, heat up your skillet, and get ready to impress yourself and others with this stunningly simple yet incredibly flavorful Pork Medallions in Wine Sauce recipe. Trust me; it’s worth every bite!

Why You’ll Love This Recipe

Pork Medallions in Wine Sauce
Pork Medallions in Wine Sauce

Are you looking for a dish that’s both savory and indulgent? Look no further than this Pork Medallions in Wine Sauce Recipe. It’s perfect for a dinner party, family gathering or even just a cozy night in. Here’s why you’ll love it:

Firstly, the combination of tender medallions of pork and a rich wine sauce is guaranteed to tantalize your taste buds. The juicy pork tenderloin is seared to perfection and combined with a luscious red wine sauce, which makes for a fantastic aroma, filling your kitchen with irresistible scents.

Not only is this recipe scrumptiously delicious, but it’s also incredibly easy to make. With just a few ingredients, you can whip up a meal that looks and tastes like it was made by a professional chef.

Moreover, the recipe comes with some variations that allow for customization according to your preference such as creamy wine sauce or mushroom wine sauce. Whether you’re feeling adventurous or minimalist, this recipe can easily fit your needs while still impressing your guests.

Lastly but not least, this recipe is versatile and pairs well with many different sides and wine choices. You can pair it with roasted potatoes or steamed vegetables for an elegant meal or serve it alongside pasta for date night at home.

All of these reasons make Pork Medallions in Wine Sauce Recipe an ideal choice for any occasion. So why not give it a try today and impress yourself and others with its great taste?

Ingredient List

 Meat lovers, get ready to be blown away!
Meat lovers, get ready to be blown away!

Here are the ingredients you will need to make Pork Medallions in Wine Sauce Recipe:

  • 1 lb pork tenderloin, trimmed and cut into 1-inch medallions
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • ½ tsp. garlic powder
  • 2 tbsp. olive oil, divided
  • 1 tbsp. butter, divided
  • 4 cups sliced mushrooms
  • 2 shallots, chopped
  • 1 cup red wine
  • 1 cup white wine
  • 1 cup beef broth
  • 1 tbsp. chopped fresh thyme
  • 1 tbsp. chopped fresh rosemary

Make sure to have all the ingredients ready before starting to cook to ensure that everything goes smoothly.

The Recipe How-To

 When pork meets wine, magic happens.
When pork meets wine, magic happens.

Now, let’s dive into how to cook this delicious dish of Pork Medallions in Wine Sauce! This recipe is perfect for a fancy dinner or special occasion.

Ingredient List:

  • 1 pound pork tenderloin medallions, trimmed and cut into slices (1/2 inch thick)
  • Salt and freshly ground black pepper, to taste
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cups sliced mushrooms
  • 1/4 cup chopped shallots
  • 1 cup red wine (dry sherry or marsala wine can be used as substitutes)
  • 1/2 cup low-sodium beef broth
  • 1 teaspoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh parsley leaves

The How-To:
Step 1:

Season the pork medallions well with salt, black pepper, and garlic powder on both sides.

Step 2:

Heat a large skillet over medium-high heat, and add the olive oil. When the oil is hot, add the pork medallions and cook for about five minutes on each side or until browned.

Step 3:

Remove the pork medallions from the pan and set them aside.

Step 4:

In the same pan, melt butter over low heat. Add shallots and mushrooms, sautéing until the mushrooms are tender.

Step 5:

Pour in the red wine (or substitutes) and beef broth, stirring to scrape up any browned bits. Increase heat to high and bring to a boil. Cook until liquids reduce by half.

Step 6:

Reduce heat to low and return pork medallions to pan, spooning some mushroom sauce over it.

Step 7:

Cover the skillet and simmer pork medallions and mushroom sauce over low heat for about 10 minutes or until pork is cooked through.

Step 8:

Serve the pork medallions with sauce spooned over them. Garnish with thyme and parsley leaves.

Substitutions and Variations:

  • Instead of red wine, use white wine for a lighter flavor.
  • For creamier sauce, add 1/4 cup heavy cream to the mushroom sauce just before serving.
  • Port wine can be used instead of red wine.

Now, you have learned how to cook this sumptuous meal. The aroma itself will fill your senses, but wait until you taste it!

Substitutions and Variations

 The perfect blend of succulent pork and rich wine sauce.
The perfect blend of succulent pork and rich wine sauce.

If you’re looking to switch things up a bit, there are several substitutions and variations that you can use to make this Pork Medallions in Wine Sauce recipe your own. Here are some ideas to get you started:

– Wine: While the recipe calls for red and white wine, feel free to experiment with different varietals. For example, you could use a dry sherry or marsala wine instead of red wine for the sauce. Or, swap out the white wine for a fruity riesling or chardonnay. Just keep in mind that different wines will bring different flavors and aromas to the dish.

– Mushroom: If you don’t have mushrooms on hand or don’t care for them, you could leave them out altogether or substitute them with another vegetable. Try using bell peppers, zucchini, or even diced eggplant for a heartier dish.

– Pork tenderloin: While pork tenderloin medallions are ideal for this recipe, you could also use pork chops or even a pork roast that has been sliced into medallions.

– Sauce: The creamy mushroom sauce is already delicious as written, but if you’re feeling creative, there are plenty of ways to switch it up. Use Dijon mustard instead of whole grain mustard for a creamier texture or stir in some chopped bacon for added flavor.

With these substitutions and variations in mind, feel free to experiment and play around with different ingredients until you find your perfect combination.

Serving and Pairing

 This pork medallions in wine sauce is a real showstopper.
This pork medallions in wine sauce is a real showstopper.

This savory dish pairs perfectly with a full-bodied red wine, such as a Cabernet Sauvignon or a Pinot Noir. The wine sauce adds a richness to the meal so you’ll want to choose something with a little complexity of its own.

As far as side dishes go, you can’t go wrong with roasted potatoes or steamed green beans. The potatoes can be roasted in the oven while you’re preparing the medallions, and the green beans can be steamed quickly on the stovetop.

If you want something a little more creative, try pairing the pork medallions with some buttered egg noodles or braised mushrooms. The creamy textures and earthy flavors complement the wine sauce perfectly.

For those who prefer lighter dishes, you can also serve this recipe with a crisp salad or roasted vegetables for a healthy and delicious meal. No matter what you choose to pair it with, your taste buds are sure to thank you for this delectable pork medallion recipe!

Make-Ahead, Storing and Reheating

 Don't just impress your guests, awe them with this dish.
Don’t just impress your guests, awe them with this dish.

If you’re hosting a dinner party or just want to get a head start on dinner, this recipe allows you to prepare it ahead of time. Once the pork medallions are cooked, simply transfer them to an airtight container and refrigerate for up to 3 days.

If reheating, place the medallions in a skillet over medium heat with a splash of olive oil or butter for 2-3 minutes until they are heated through. Alternatively, you can reheat them in the oven, covered with foil at 350°F (175°C) for 10-15 minutes or until warmed thoroughly.

The sauce can be made ahead of time as well and kept in an airtight container in the refrigerator for up to 3 days. To reheat the sauce, transfer it to a small pot over low heat, whisking occasionally until heated through for about 5-7 minutes.

When you’re ready to serve, simply pour the sauce over the pork medallions and garnish with fresh herbs or lemon wedges.

Not only does making this dish ahead save time, but it also brings out even more flavor as the pork tenderloin absorbs the delicious wine sauce.

Tips for Perfect Results

 This recipe is a guarantee to elevate your dining experience.
This recipe is a guarantee to elevate your dining experience.

When cooking pork medallions in wine sauce, there are a few tips and tricks to keep in mind to ensure the best possible results. Here are some tips for making the pork medallions perfectly cooked and the sauce rich and flavorful.

First, when cooking the pork medallions, make sure to cut them into even sizes so they cook evenly. Thinly sliced medallions will cook faster than thicker ones. It is also essential to season the meat well with salt and black pepper before frying in butter and olive oil.

Once you’ve pan-fried the pork medallions, be sure to rest them for a few minutes before serving. This helps the juices redistribute throughout the meat.

When making the wine sauce, use high-quality wine for the best results. Also, do not overcook or burn the garlic, shallots or mushrooms as they can become bitter or give a burnt taste to the sauce.

To thicken up your wine sauce, let it simmer a bit longer until it has reduced and gained thickness. You can also add a tablespoon of flour or cornstarch mixed with water to thicken it even more.

If you want an extra creamy texture for your wine sauce, add heavy cream or sour cream during the last few minutes of cooking time. For a tangy flavor add Dijon mustard and for a sweet touch balsamic cherry sauce could give your dish an interesting twist.

To bring out more flavor from your herbs or seasoning use fresh ingredients whenever possible. Chopped fresh tarragon is perfect with creamy wine sauce while rosemary goes very well with port-based sauce.

By following these tips, you’ll end up with deliciously cooked pork medallions in a rich and flavorful wine sauce that will impress any dinner guest.


Before we wrap this up, let me answer a few common questions you might have regarding this Pork Medallions in Wine Sauce recipe. I want to make sure that you have all the information you need to achieve the perfect dish every time. So, let’s delve into some frequently asked questions and clear up any doubts you might have.

How long does it take to cook pork medallions?

For juicy and flavorful pork, try seasoning it with a combination of salt, garlic powder, and pepper. Once the pork is coated, cook it on a skillet until it is fully cooked, flipping it over after three minutes. Once it’s completed, let the pork stand for five minutes before serving for the best results.

Why are my pork medallions tough?

Pork chops are known for their leanness but cooking them can be quite challenging. They tend to dry out quickly and become tough if overcooked, regardless of the cooking method used. Therefore, precise cooking time and temperature are key to ensure a juicy, tender and flavorful finish.

What’s the difference between pork loin and medallions?

Pork loin medallions, derived from the loin of the pig, offer lean and tender meat. Only the eye of the loin is utilized in this cut, leading to a low-fat content after removal of visible fat.

What wine goes with pork medallions?

When it comes to pairing wine with Pork Tenderloin, white wines that have a hint of juiciness, like Chardonnay, Riesling, or Pinot Blanc, make a perfect match. For red wine lovers, it’s best to opt for lighter-bodied yet juicy options, such as Zinfandel, Beaujolais Villages, or Côtes du Rhône, to complement the dish.

Bottom Line

In conclusion, this Pork Medallions in Wine Sauce Recipe is perfect for any dinner occasion! The combination of tender pork medallions paired with a delicious wine sauce is sure to impress your guests. Plus, the recipe is versatile and can be customized to fit your preferences. You can substitute or add different ingredients to make it your own.

What’s great about this recipe is that it’s easy to prepare and doesn’t require too much time in the kitchen. Even if you’re not a seasoned cook, you’ll be able to whip up this impressive meal in no time.

Whether you’re hosting a dinner party, having a romantic date night, or simply want to treat yourself to a delicious meal, this Pork Medallions in Wine Sauce Recipe is the perfect addition to your recipe collection. So why wait? Head to the grocery store and get started on this delicious dish today!

Pork Medallions in Wine Sauce

Pork Medallions in Wine Sauce Recipe

This is a "Bed and Breakfast" recipe which I have made several times.
No ratings yet
Prep Time 15 mins
Cook Time 10 mins
Course Main Course
Cuisine Fusion
Calories 512.1 kcal


  • 1 1/4 lbs pork tenderloin
  • 2 teaspoons olive oil
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • black pepper (to taste)
  • 2 tablespoons shallots (minced)
  • 1/2 lb mushroom (thinly sliced)
  • 1/3 cup dry sherry
  • 1 cup chicken stock
  • 1 1/2 teaspoons balsamic vinegar


  • Remove all visible fat and tough sinew from the pork tenderloin. Cut the meat crosswise into 1-1 1/2 inch medallions.
  • Place each medallion, cut sie up, on a cutting board between two pieces of plastic wrap. Flatten with broad side of a wide knife or rolling pin to a thickness of 1/4 inch. Sprinkle with salt and pepper.
  • Heat oil and 1 tablespoon of the butter in a large non-stick skillet. Saute the medallions 3-4 minutes on each side. Remove to a platter and keep warm.
  • Let skillet cool slightly. Add shallots to oil and butter mixture remaining in skillet and cook 1 minute. Add mushrooms and cook 1 minute. Add sherry, chicken stock and vinegar. Bring mixture to a boil and boil rapidly until liquid is reduced by half. Turn off heat.
  • Cut remaining tablespoon of butter into small chunks and stir into sauce. Adjust seasoning to taste with salt and pepper or more vinegar if desired.
  • Serve pork medallions covered in mushroom sauce.

Add Your Own Notes


Serving: 296gCalories: 512.1kcalCarbohydrates: 10gProtein: 43.5gFat: 22.1gSaturated Fat: 9.1gCholesterol: 147.5mgSodium: 466.6mgFiber: 0.8gSugar: 3.6g
Keyword < 30 Mins
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