Pork Medallions in Balsamic Mushroom Sauce

"A great meal for 4. Quick and easy to prepare. Can be served over rice or noodles. An experiment that turned out pretty good!"
photo by RobbieJG photo by RobbieJG
photo by RobbieJG
Ready In:


  • 18 ounces pork loin
  • 2 cups fresh sliced mushrooms
  • 2 teaspoons butter
  • 1 tablespoon olive oil
  • 12 cup chicken stock
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons minced garlic
  • 2 teaspoons salt (to taste)
  • 1 teaspoon pepper (to taste)
  • 1 teaspoon chopped basil (dried)


  • Slice Pork Loin diagonally into 1/2" medallions.
  • Salt and Pepper each side of medallions.
  • In a large skillet melt butter and add olive oil heat to medium high heat.
  • Place medallions in butter/oil and brown each side until a light crust forms (about 3 minutes each side).
  • Remove pork and set aside.
  • Add Stock to skillet scraping bottom of pan, bring to rolling boil.
  • Add Mushrooms, garlic and vinegar, basil, salt and pepper to stock.
  • Stir occasionally and reduce by 1/2.
  • Add medallions (and any juices from them) to the skillet and combine well.
  • Lower heat to medium low and let simmer about 10 minutes.

Questions & Replies

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  1. Delish! Easy and yummy!!! I didn't want a cream sauce but I wanted something that would bring out the pork and mushrooms...this delivered!!! Might add a tad more balsamic and a little less stock next time :)
  2. Made this for dinner last night & it is fabulous. I added rosemary & sage to Step 2. The meat was tender & had a great taste. I served with brown & wild rice mixture. It was also easy to do. I will definitely make this one again.


<p>I love to cook! My mother taught Boy's Foods at our local high school when I was growing up, and thus my brother, my father and I all spend a lot of time in the kitchen creating. Fortunately when I experiment in the kitchen I have a lot more hits than misses (at least according to my wife). <br /> <br />I am the father of 2 grown kids (college) and a step-kid (about the same age) and very happily married! I worked as an agriculture researcher (hence the public name) for 20 years. I now work for the Knights of Columbus. <br /> <br />To relax I like to draw and play guitar, and of course, cook. Sometimes I think the artist in me comes out in the kitchen in how I create some new dishes. My only downfall is that I don't document what I am doing very well. So sometimes I have a great dish; but may have a hard time re-creating it. <br /> <br />I was taught to be a good cook one must taste what they are cooking. A recipe is a guideline for the dish, but don't be afraid to color outside the lines. I have often pondered getting formal training in the culinary arts - but in the mean time we (my wife and I) watch a lot of the Food Network. Recipezaar has be a great resource too. <br /> <br />Please feel free to rate my posted recipes! You suggestions would be greatly appreciated</p>
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