Classic Balsamic Pork and Mushroom Skillet with Garlic, Shallots and Pan Reduction
Classic Balsamic Pork and Mushroom Skillet with Garlic, Shallots and Pan Reduction
Description
Savory seared pork tenderloin medallions simmered with mushrooms, garlic, and shallots in a smooth Classic Balsamic reduction. The balsamic adds deep color and gentle sweetness that balances the earthy mushrooms and creates a rich, glossy skillet sauce.
Recipe Overview
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
1 lb pork tenderloin, sliced into 1-inch medallions
1/4 cup 25 Star Dark Balsamic Vinegar (plus a small drizzle for finishing if desired)
1/2 cup chicken stock
2 cups sliced mushrooms (cremini or button)
1 shallot, thinly sliced
2 cloves garlic, minced
1 tbsp Herb de Provence Olive Oil
1 tbsp butter (optional)
Salt and black pepper
Instructions
• Season pork medallions with salt and black pepper.
• Heat Herb de Provence Olive Oil in a large skillet over medium-high heat.
• Sear pork 2–3 minutes per side until golden. Remove and set aside.
• Add mushrooms and shallots to the skillet and cook until browned and reduced.
• Add garlic and cook 20–30 seconds until fragrant.
• Pour in chicken stock and 25 Star Dark Balsamic Vinegar; scrape up the browned bits from the bottom of the skillet.
• Simmer 2–3 minutes until the sauce begins to reduce.
• Return pork to the skillet and simmer 2–3 minutes more to thicken and glaze.
• Stir in butter if using, then serve warm with the skillet sauce spooned over the top.
• Finish with a small drizzle of 25 Star Dark Balsamic Vinegar if desired.
Chef’s Tip
Sear mushrooms in a single layer so they brown instead of steaming — this builds a deeper, richer sauce.
Flavor Variations
• Use Fig Dark Balsamic for warm sweetness
• Swap in Pomegranate Dark Balsamic for bright acidic contrast
• Use Cranberry Orange White Balsamic for a subtle citrus lift
• Use Raspberry Dark Balsamic for a sharper berry edge
• Use Espresso Dark Balsamic for deep roasted richness and steakhouse-style savory depth
Pairings
Pairs beautifully with garlic mashed potatoes, buttered noodles, rice pilaf, sautéed spinach, roasted carrots, or creamy polenta. Excellent alongside Pinot Noir or Syrah.
Recipe Notes
The pan reduction should stay smooth, glossy, and spoonable rather than overly thick. Espresso Dark Balsamic is especially good with mushrooms because it deepens the savory character without overpowering the pork.
