Pork Medallions with Mushroom Dill Sauce

Arrowroot is a great thickening agent in place of cornstarch.

Pork Medallions with a Mushroom Dill Sauce

Recipe by Chef BinksCourse: DinnerDifficulty: Easy


Prep time




  • 1 1/2 lb. Pork Tenderloin, Sliced

  • 4 Tablespoon Olive Oil

  • 12 oz. Mushrooms, Sliced

  • 1/2 Onion, Chopped

  • Salt and Pepper, to Taste

  • 1/4 Cup Dry White or Red Wine

  • 1 Cup Beef Broth

  • 1 Tablespoon Sour Cream

  • 1 Teaspoon Fresh Dill, Chopped

  • Arrowroot, to Desired Thickness


  • Flatten pork to about 1/2-inch thick with a meat mallet, if necessary. Remove as much fat as possible.
  • In a large skillet over medium heat, melt 2 tablespoons of olive oil and cook the pork for 6 to 8 minutes to sear the sides and seal in the flavor. Remove from heat.
  • Sauté onions and mushrooms in olive oil and cook for a few minutes. Add wine & beef stock.
  • Mix all ingredients together & bring to a boil before adding small amounts of arrowroot at a time to thicken. Add sour cream for color & texture.
  • Serve over pork.

Recipe Video

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