Pork Medallions with Sliced Mushrooms; sunrise

I’m planning my weekly menus more carefully now. Since the start of the pandemic I have switched to doing the shopping every 2 weeks rather than weekly. I do a monthly drive-through pick-up for the bulky things like wine, beer, milk, household cleaning supplies and any canned things I might need and I’ve always had dog food / treats delivered.

Still, shopping for 2 weeks at a time is definitely more work – but more than offset by not having to do any shopping on the off weeks.

Back to the planning…. I arrange the menus so we eat the most perishable foods first. The mushrooms and fresh spinach are gone within a few days but the cabbage, sauerkraut and frozen spinach are saved for second week. Carrots and celery easily last 2 weeks and there are always frozen peas – and dried beans to be cooked in my Instant Pot.

I like having my fridge, freezer and pantry full. I have never liked doing the shopping that fills them.

This was dinner the day after shopping:

Click here to Pin Pork Medallions with Sliced Mushrooms


Pork Medallions with Sliced Mushrooms

Skillet main course of sliced pork tenderloin and mushrooms. Serve with rice or mashed potatoes.

  • Author: Kate
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Pork
  • Method: Skillet


  • 1 pork tenderloin, 14oz (420gr), sliced, 1″ rounds
  • 4oz (120gr) mushrooms, trimmed, sliced
  • 2 shallots, chopped
  • 1 tbs oil
  • 1 cup (8oz, 240ml) chicken stock
  • 1 tbs soy sauce
  • 1 tbs miso
  • 1 tsp za’atar
  • 1 tbs cornstarch (maizena) dissolved in 2 tbs water


  • Heat oil in medium nonstick skillet.  
  • Add pork slices and brown on both sides, about 8 minutes total
  • Remove and set aside.
  • Add shallots, mushrooms and sauté until shallots are tender and mushrooms start to brown.
  • Add soy sauce, miso, za’atar, stock and stir to combine..
  • Return pork to skillet, turning to coat.
  • Cover, reduce heat to low and simmer 10 minutes.
  • Remove pork to a small platter.
  • Increase heat, add cornstarch mixture and stir until thickened.
  • Spoon mushrooms over pork and serve.


If you don’t have miso just leave it out or add a bit more soy sauce. Thyme can be substituted for the za’atar.

Keywords: pork medallions, mushrooms

Pork Medallions, Mushrooms

We’ve either had rain or mist or fog of clouds almost constantly for the last few weeks. When I came downstairs one morning and saw a hint of color through the windows I grabbed my camera along with the dog when we went out for our walk.

It was a beautiful sunrise.

It was calm – also unusual lately.

The sun rising was brilliant.

Guapa was bored – but managed to find sufficient things to sniff while I enjoyed the beauty of the morning.

Pork with Mushrooms

Comments 4

    • I saw that on the news this morning – and the bit when they emptied the tennis stadium…. Stay strong !
      5 days and done is better than waiting and then doing 2 or 4 weeks (which I think may be our future).

  1. Beautiful pictures! I’ve forgotten what it looks like green. It’s snowing again…

    I need to make this recipe. Over noodles or rice, I think. It looks delicious.

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