Pork Medallions with Sliced Mushrooms

Pork with Mushrooms

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


  • 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