herb crusted pork medallions with balsamic mushroom sauce

File Jun 14, 3 18 12 PMOn a whim one Sunday afternoon I thought I’d try making pork medallions with some of the amazing herbs happily growing in our garden. I stuck to the rosemary and thyme for this recipe, but we have some sage that is growing out of it’s mind crazy this year. We’ll have to come up with some other recipes for that…it’s a beautiful problem to have!

My son competed in Pro Start during high school (which is basically a 2 year cooking school for high school kids) and his Provo High School had two teams competing in the State competition during his junior year. His team cooked lamb and the other team cooked pork medallions…the lamb beat out the pork medallions and took 1st in state, so they actually got to go to nationals to compete, which is a blog post for another day. Let’s just say it was my son, 4 girls and whole lot of fun in San Diego, CA!

Back to the pork medallions…they were peppercorn crusted and were pretty amazing. Based off of this food memory I thought using our garden fresh herbs instead of the peppercorns might be kinda fun, also…I’m the only one that really likes pepper enough to warrant using them so heavily in a recipe! So herbs it was.

It’s actually a pretty quick meal to put together…pair it with some roasted veggies or butter basted baby red potatoes and a salad and you’ve got dinner on the table in no time. Hope it makes your mouth smile as much as it does ours!

herb crusted pork medallions with balsamic mushroom sauce

  • Servings: 3-5
  • Difficulty: easy
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  • 1 pork tenderloin, silver skin removed & cut up into 2” medallions
  • 1 T avocado oil
  • 2 T Dijon mustard
  • 2-3 T fresh thyme & rosemary, finely minced
  • 1 t freshly ground pepper
  • 1½ c bone broth
  • 1 T Otto’s cassava flour
  • 2 T balsamic vinegar
  • 1 lb mushrooms, sliced
  • Redmond Real Salt & pepper to taste


  1. Prep the mustard and herbs…place the Dijon mustard in a small bowl and the herbs on a small plate so you’re prepared for dusting the medallions after you cut them.
  2. Mix bone broth, Otto’s cassava flour and balsamic vinegar together in a bowl and whisk well til all the flour is completely incorporated.
  3. Pat the pork tenderloin dry. Carefully remove the silver skin that is typically always on one side. If you leave this silver skin on, when it’s cooked it will tighten up that section of the medallion and synch up the meat on that side, making it tough and not cook very evenly. Take the time to removed it…it will make a difference. Just use a sharp knife and go slow so that you don’t cut into the tenderloin too much.
  4. Once the silver skin is removed, cut the tenderloin up into 2″ sections and season cut sides with some salt. There will be a smaller piece from the very end of the tenderloin…just keep in mind that this one will cook quicker than the others so you might need to remove it from the pan so it doesn’t get overcooked.
  5. Once all medallions are cut, use a brush and paint the mustard around the sides of a medallion and then roll in fresh herbs. (If you’re using dried herbs, just remember that you won’t want to use as much of them as they are more concentrated, rather than roll them in the herbs you can dust sprinkle the herbs on the sides) and place on plate. Prep the rest of the medallions the same way till they are all painted and some herb love goin’ on!
  6. Heat up a skillet (we always use our Lodge cast iron pan…but any 10″-12″ skillet should do the trick) and add avocado oil.
  7. Once pan is hot, place all medallions in the pan and get a real good sear on the first side. Once you have a good, dark sear use some tongs and turn them over and let them begin to get a good sear as well.
  8. Turn heat down a bit at this point.
  9. Place mushrooms in pan around the sides and in the middle of the medallions. They will begin to release some of their moisture, which is perfectly normal.
  10. Season mushrooms with a pinch or two of salt and some pepper.
  11. Whisk broth/flour/vinegar mixture again and then pour into the pan around all the mushroom.
  12. Using a wooden spoon, stir the sauce mixture around with the mushrooms so they all get dunked in the yumminess.
  13. Simmer about 8 minutes, stirring occasionally, you should see the sauce begin to thicken up and the medallions should be just about done.
  14. The sauce will thicken up the longer you let it simmer, you can place a lid on it at this point if the medallions need a few more minutes to finish cooking. You can check the temperature of the medallions with a meat thermometer…cook to the desired temperature. If you want, sprinkle on a few more fresh herbs…and ENJOY!

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