Pork Tenderloin With Mushrooms and Onions

Pork tenderloin with caramelized onions
Diana Rattray
Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 4 servings
Nutrition Facts (per serving)
366 Calories
19g Fat
25g Carbs
20g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 366
% Daily Value*
Total Fat 19g 24%
Saturated Fat 6g 31%
Cholesterol 61mg 20%
Sodium 603mg 26%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 12%
Protein 20g
Calcium 71mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This pork tenderloin dish is a mouthwatering slew of flavors. The tenderloin is sliced into medallions that are dredged in flour, pan-seared, and then simmered in wine and chicken broth along with caramelized onions and mushrooms. Moist, juicy, tender, and delectable, the first bite will have you realizing that this dish is a definite keeper.

Serve with hot cooked rice, buttered pasta, or mashed or roasted potatoes, and your favorite vegetables for a great family meal or gathering of friends.


  • 1 large or 2 small pork tenderloins, about 1 1/2 pounds
  • 2 tablespoons butter, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 medium onions, thinly sliced
  • 1 teaspoon sugar
  • 8 ounces sliced mushrooms
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup dry white wine or Marsala wine
  • 1/2 cup chicken broth

Steps to Make It

  1. Gather the ingredients.

  2. Slice the pork crosswise, about 3/4 to 1-inch in thickness.

  3. With the heel of your hand or a meat tenderizer, gently pound to make the medallions about 1/2-inch thick.

  4. In a large skillet or sauté pan, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium-low heat.

  5. Saute the onions, stirring frequently until softened. Add the sugar and continue cooking—stirring frequently—for about 15 minutes.

  6. Add the mushrooms to the onion mixture, and continue cooking for about 5 minutes or until the mushrooms are tender and golden brown.

  7. Remove the onions and mushrooms to a plate and set aside.

  8. Sprinkle the pork with the salt and pepper; dredge in the flour. Add the remaining 1 tablespoon of butter and 1 tablespoon of oil to the skillet. ​

  9. Pan sear the pork medallions over medium heat for about 3 to 4 minutes on each side, or until nicely browned.

  10. Add the wine and broth to the skillet along with the onion and mushroom mixture. Simmer, uncovered, for 2 minutes.

  11. Cover and reduce heat to low; cook for about 10 minutes longer.

  12. Serve the pork tenderloin with hot cooked rice, potatoes, or pasta.


  • Pork tenderloin is a lean cut of meat and can be overcooked easily. Check it with an instant-read thermometer and cook to the internal safe temperature of 145 F. 
  • If there are any leftovers, reheat the next day and make an open-face sandwich or put the pork medallion along with the mushroom onion mixture in a homemade sandwich bun. Enjoy it with some homemade chips or fries.