STOVETOP PORK AND MUSHROOMS
This STOVETOP PORK AND MUSHROOMS recipe is great for a quick weeknight comfort food dinner. Seared pork tenderloin medallions and sautéed mushrooms are great over mashed potatoes or rice.
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A comforting dinner in less than 20 minutes! This pan seared pork medallions and mushrooms cook up so fast. Prep rice, pasta or potatoes and you have a comforting meal.
Ingredient Options:
- Whisk in a splash of heavy cream along with the butter and herbs for a creamier sauce.
- Boneless pork chops can be used – cooking times vary depending on thickness.
- White mushrooms will work too.
More Pork Dinner Recipes:
RASPBERRY BALSAMIC PORK CHOPS – BAKED RANCH PORK CHOPS – PORK ROAST IN OVEN
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Table of Contents
STOVETOP PORK AND MUSHROOMS
Equipment
Ingredients
- 1 ½ lb pork tenderloin roast
- Salt/Pepper
- 2 tablespoons olive oil
- 8 brown mushrooms sliced
- 2 tablespoons butter
- 3 garlic cloves minced
- 1 teaspoon Italian seasonings
- 2 tablespoons Worcestershire sauce
Instructions
- Wash and pat dry pork tenderloin. Cut into 6 medallions, 1 inch thick per piece. Season with salt and pepper on each side.
- Heat a large non- stick skillet over medium-high heat with oil. Sear medallions until brown on each side and cook through. Less than 1 minute. Remove and set aside on a plate.
- Leave the pan juices in the skillet and cook the mushrooms until soft on medium heat.
- Add butter, garlic, Italian seasonings and Worcestershire sauce. Stir all together and return pork to the skillet. Cook until warm through.
- Serve immediately with mashed potatoes, pasta or rice.
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
