Stovetop Pork Tenderloin Medallions with Creamy Mushroom–Shallot Pan Sauce + Roasted Turnips

A fast, deeply savory skillet supper: juicy pork tenderloin medallions seared hard, then finished in a silky mushroom–shallot pan sauce. Roasted turnips go sweet and caramelized—very Pacific Northwest late-winter vibes.

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Ingredients

Kroger® Fresh Natural Pork Tenderloin (1 lb) 1 lb $3.99 sale (reg $4.99)
Simple Truth Organic® Whole Baby Bella Mushrooms (8 oz) 8 oz, sliced $3.50 sale (reg $3.99)
Shallots (1 lb) 1 large shallot, finely chopped (about 1/4 cup) $3.99
Organic Purple Top Turnips (1 ct) 2 medium turnips (about 1 lb total), peeled and cut into 3/4-inch chunks $2.49
Simple Truth Organic® Low Sodium Free Range Chicken Broth (32 oz) 1/2 cup $2.00 sale (reg $2.19)
Olive oil 2 Tbsp (turnips) + 1 Tbsp (searing)
Butter 1 Tbsp
Dijon mustard 1 tsp
Thyme (fresh or dried) 1 tsp fresh leaves or 1/2 tsp dried
Heavy cream or half-and-half 1/4 cup
Salt and black pepper to taste
Lemon (optional) 1 tsp juice to finish (or a splash of vinegar)

Instructions

Prep: Heat oven to 425°F. Line a sheet pan. Pat 1 lb pork tenderloin dry and slice into 1-inch-thick medallions (about 10–12 pieces).
Roast turnips: Toss peeled, chunked turnips (about 1 lb) with 2 Tbsp olive oil, 1/2 tsp salt, and black pepper. Roast at 425°F, tossing once, until browned and tender, 22–28 minutes.
Sear pork: Heat 1 Tbsp olive oil in a large skillet over medium-high. Season pork medallions with 3/4 tsp salt and pepper. Sear 2–3 minutes per side until well-browned. Transfer to a plate (they’ll finish in sauce).
Build sauce: Reduce heat to medium. Add 1 Tbsp butter, then add sliced 8 oz baby bella mushrooms and a pinch of salt. Cook, stirring, until mushrooms brown and release their liquid, 6–8 minutes.
Aromatics: Stir in 1 chopped shallot and 1/2 tsp dried thyme (or 1 tsp fresh). Cook 1 minute.
Deglaze: Add 1/2 cup chicken broth, scraping up browned bits. Simmer 2 minutes.
Finish sauce: Stir in 1/4 cup cream (or half-and-half) and 1 tsp Dijon mustard. Simmer 2–3 minutes until lightly thickened. Taste and adjust salt/pepper.
Finish pork: Return pork and any juices to skillet. Simmer gently until pork reaches 145°F, 2–4 minutes (don’t overcook). Finish with 1 tsp lemon juice (optional).
Serve: Plate creamy mushroom pork with roasted turnips on the side (spoon extra sauce over everything).

Health notes: ~700–850 kcal per serving. High protein; turnips are lower-carb than potatoes and high in vitamin C/fiber. Sauce adds some fat—use half-and-half instead of cream to lighten.

Drink pairing: Earthy mushrooms and a savory pan sauce love medium-bodied reds with good acid. Best styles: Pinot Noir, Gamay, or a lighter Syrah. Local WA picks: a Willamette Valley Pinot is close by (OR), but for WA look for a Columbia Valley Pinot Noir (Chateau Ste. Michelle) or a WA Gamay if you spot one from smaller producers.

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