Pork Medallions with Mushrooms

(Serves 4, prep 10 min, cook 30 min)


  • Two 12-ounce pork tenderloins, cut crosswise into 2-inch-thick medallions and lightly pounded in a plastic bag (when my mom is angry, she hammers the pork well)
  • 1 lb. fresh mushrooms, sliced
  • 2 tbsp. unsalted butter
  • 2 tbsp. olive oil
  • ½ tsp. salt and ¼ tsp. freshly ground black pepper
  • 3 tbsp. fresh parsley, finely chopped
  • 3 tbsp. all-purpose flour, plus more for dusting
  • 2 cups warm water
  • Bread slices, for serving, recipe below. Plain bread is fine too if you are short on time.



  1. In a large pot, melt the butter in the olive oil.
  2. Season the pork medallions with salt and dust them with flour on each side.
  3. Add the medallions to pot and cook over moderate heat, turning once until browned outside, about 8 minutes.
  4. Add the mushrooms and pepper.
  5. Add 2 cups of warm water.
  6. Cook over moderate heat for about 20 minutes, covered with a lid.
  7. In a small bowl, mix well 2 tbsp. of flour with ¼ cup water and add to the medallions.
  8. Stir and cook until the sauce thickens, for about 5 minutes.
  9. Add fresh parsley.
  10. Serve right away over sliced bread.


For sliced bread (use recipe below or just use plain bread)

  • 2 eggs
  • 1 cup milk
  • 8 slices of french bread

Stir eggs and milk, quick dip the bread slices in this mixture and
bake on the griddle until brown on both sides.

Copyright Eli Potter Productions