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)
465 Calories
20g Fat
18g Carbs
47g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 465
% Daily Value*
Total Fat 20g 25%
Saturated Fat 7g 35%
Cholesterol 140mg 47%
Sodium 791mg 34%
Total Carbohydrate 18g 6%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 47g
Vitamin C 5mg 24%
Calcium 32mg 2%
Iron 4mg 21%
Potassium 1033mg 22%
*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 unsalted butter, divided

  • 2 tablespoons extra-virgin olive oil, divided

  • 2 medium onions, thinly sliced

  • 1 teaspoon sugar

  • 8 ounces mushrooms, sliced

  • 1/3 cup all-purpose flour

  • 1 teaspoon salt

  • 1/4 teaspoon freshly 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-faced 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.