Beer-Braised Pork Medallions with Mushroom Onion Sauce

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You know those nights when you want something that tastes like you’ve gone out to a cozy little pub, but you’re absolutely not in the mood for a complicated recipe? That’s exactly how these Beer-Braised pork medallions with creamy mushroom onion sauce were made.

Juicy slices of pork tenderloin are pan-seared until golden, then simmered in a rich beer and beef stock sauce with soft onions and hearty cremini mushrooms. It’s easy comfort food, but it feels like you’ve actually put in way more effort than you did.

Ingredients

For the pork

• 1 pork tenderloin (about 1–1 1/4 lb / 450–550 g)

• 1/2 tsp fine salt

• 3/4 tsp freshly ground black pepper

• 3/4 tsp paprika (sweet or smoked)

• 3/4 tsp garlic powder

• 3/4 tsp onion powder

For the sauce

• 1 tbsp olive oil

• 2 tbsp unsalted butter, divided

• 1 large yellow onion, halved and thinly sliced

• 1/2 tsp salt, plus more to taste

• 4–5 oz cremini mushrooms, quartered (about 1 1/2 cups)

• 2 cloves garlic, minced

• 1/8–1/4 tsp red pepper flakes (optional, to taste)

• 1 tsp Dijon mustard

• 2 tsp soy sauce (or tamari)

• 1/2 cup beer (lager, amber, or brown ale)

• 3/4 cup low-sodium beef stock

• 1 1/2 tsp cornstarch

• 2 tbsp cold water

• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Prepare the pork

   • Trim away any visible fat and silverskin from the pork tenderloin.

   • Slice into 1-inch thick medallions and pat dry with paper towels.

2. Season the medallions

   • In a small bowl, combine the salt, pepper, paprika, garlic powder and onion powder.

   • Sprinkle the seasoning over both sides of each medallion, pressing it in lightly so it sticks.

3. Sear the pork

   • Heat a large skillet over medium-high heat.

   • Add the olive oil and 1 tablespoon of butter.

   • When the fat is hot and shimmering, add the medallions in a single layer without crowding (cook in batches if needed).

   • Sear for about 3 minutes on the first side, until nicely browned, then flip and cook another 2 minutes.

   • Transfer the medallions to a plate; they will finish cooking in the sauce.

4. Cook the onions and mushrooms

   • Reduce the heat to medium.

   • Add the remaining 1 tablespoon of butter to the skillet.

   • Stir in the sliced onion, sprinkle with the 1/2 teaspoon of salt, and cook for 4–5 minutes, stirring occasionally, until softened and lightly golden.

   • Add the mushrooms and cook for another 4 minutes, until they release their moisture and start to brown.

   • Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

5. Deglaze and build the sauce

   • Stir in the red pepper flakes (if using), Dijon mustard and soy sauce.

   • Pour in the beer and beef stock, scraping up any browned bits from the bottom of the pan.

   • Bring to a gentle simmer and cook for 10–12 minutes, stirring occasionally, until the alcohol cooks off and the liquid reduces slightly.

6. Thicken the sauce

   • In a small bowl, whisk together the cornstarch and cold water until completely smooth.

   • While the sauce is gently simmering, slowly pour in the slurry, whisking or stirring constantly.

   • Cook for 1–2 minutes, until the sauce thickens and coats the back of a spoon.

   • If it becomes too thick, add a splash of stock or water to loosen.

7. Finish the medallions

   • Return the pork medallions and any juices from the plate to the skillet.

   • Nestle them into the sauce and spoon mushrooms and onions over the top.

   • Simmer gently for 2–3 minutes, or until the pork is just cooked through and reaches an internal temperature of about 145°F (63°C).

8. Garnish and serve

   • Taste the sauce and adjust seasoning with more salt or pepper, if needed.

   • Remove from the heat, sprinkle with chopped parsley and serve hot over mashed potatoes, rice, buttered noodles, or with crusty bread.

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Video Recipe

How to Store & Reheat Leftovers

Fridge:
Let the pork and sauce cool to room temperature, then transfer to an airtight container. Store in the fridge for up to 3 days. The sauce will thicken as it chills – that’s normal.

Reheating on the stove (best texture):

• Add the pork medallions and sauce to a skillet.

• Warm over low to medium-low heat, stirring the sauce and flipping the medallions occasionally.

• If the sauce looks too thick, stir in a splash of water, beef stock, or a little extra beer until it loosens up.

• Heat just until the pork is warmed through; avoid boiling so it stays tender.

Reheating in the microwave:

• Place a portion of pork and sauce in a microwave-safe dish and cover loosely.

• Heat in 30–40 second bursts, stirring the sauce and flipping the pieces in between, until hot.

• Add a small spoonful of water or stock if the sauce looks too thick or dry.

Freezing:
Because of the cornstarch and the onion-mushroom sauce, the texture can change a bit after freezing, but it still works if you need to:

• Cool completely, then transfer to a freezer-safe container or bag.

• Freeze for up to 2 months.

• Thaw overnight in the fridge, then reheat gently on the stove with a splash of stock or water to bring the sauce back to life.

Make-ahead tip:
You can slice and season the pork medallions a few hours in advance and keep them covered in the fridge. When you’re ready to cook, everything comes together quickly in one pan, making this an easy option for a weeknight dinner or casual date night at home.

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