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Pork Medallions

 Pork Medallions
My wife always raves about dinner when I make this recipe, but that may just be her way of getting me to do more of the cooking!
2 ServingsPrep/Total Time: 30 min.


  • 1 pork tenderloin (about 1/2 pound)
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons butter
  • 1 small onion, sliced
  • 1/4 cup sliced fresh mushrooms
  • 1 garlic clove, minced
  • 2 teaspoons King Arthur Unbleached All-Purpose Flour
  • 1/2 cup chicken broth
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon dried savory
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Minced fresh parsley, optional


  • Slice tenderloin into 1/2-in.-thick medallions. In a skillet, brown
  • pork in oil for about 2 minutes on each side. Remove from skillet
  • and set aside.
  • In same skillet melt butter. Add the onion, mushrooms and garlic;
  • saute for 1 minute. Stir in flour until blended. Gradually stir in
  • the broth, rosemary, savory, salt and pepper. Bring to a boil; cook
  • and stir for 1 minute or until thickened.
  • Lay pork medallions over mixture. Reduce heat; cover and simmer for

2 of 2

Pork Medallions (continued)

Directions (continued)

  • 15 minutes or until meat juices run clear. Garnish with parsley if
  • desired. Yield: 2 servings.
Nutritional Facts: One serving equals 206 calories, 15 g fat (4 g saturated fat), 83 mg cholesterol, 631 mg sodium, 6 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.