Classic Balsamic Pork and Mushroom Skillet with Garlic, Shallots and Pan Reduction
Balsamic Pork and Mushroom Skillet
Description
Tender pork tenderloin medallions are seared until golden, then simmered with mushrooms, shallots, garlic, 25 Star Dark Balsamic, and Herb de Provence Olive Oil for a rich, glossy skillet sauce. It is savory, balanced, and generous enough to spoon over potatoes, noodles, rice, or crusty bread.
Recipe Overview
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Serves: 4
Ingredients
1¼ pounds pork tenderloin, sliced into 1-inch medallions
3 tablespoons Herb de Provence Olive Oil, divided
1 teaspoon sea salt
½ teaspoon black pepper
12 ounces cremini or button mushrooms, sliced
1 large shallot, thinly sliced
3 cloves garlic, minced
¾ cup chicken stock
¼ cup 25 Star Dark Balsamic Vinegar, divided
2 teaspoons Dijon mustard
1–2 tablespoons butter, optional
1 tablespoon chopped fresh parsley, optional
Instructions
• Pat pork medallions dry and season both sides with sea salt and black pepper.
• Heat 1 tablespoon Herb de Provence Olive Oil in a large skillet over medium-high heat.
• Sear pork medallions for 2–3 minutes per side until golden brown. Transfer to a plate. The pork does not need to be fully cooked yet.
• Add the remaining 2 tablespoons Herb de Provence Olive Oil to the skillet.
• Add mushrooms and cook 6–8 minutes, stirring occasionally, until browned and reduced.
• Add shallot and cook 1–2 minutes, until softened.
• Add garlic and cook 20–30 seconds, just until fragrant.
• Pour in chicken stock, 3 tablespoons 25 Star Dark Balsamic Vinegar, and Dijon mustard, scraping up the browned bits from the bottom of the skillet.
• Simmer 3–5 minutes, until the sauce begins to reduce slightly but is still spoonable.
• Return pork medallions and any juices to the skillet. Simmer 3–5 minutes, turning once, until the pork reaches 145°F in the center.
• Stir in butter, if using, for a smoother, glossier sauce.
• Spoon the balsamic mushroom sauce over the pork and finish with parsley and the remaining 1 tablespoon fresh 25 Star Dark Balsamic just before serving.
Chef’s Tip
Sear the mushrooms before adding liquid so they brown instead of steam. That caramelized mushroom flavor is what gives the balsamic pan sauce more depth and makes the finished sauce taste rich instead of flat.
Flavor Variations
• Fig Dark Balsamic adds warm sweetness and pairs beautifully with pork and mushrooms
• Pomegranate Dark Balsamic gives the sauce a brighter sweet-tart finish
• Raspberry Dark Balsamic adds a sharper berry edge for a fruit-forward skillet sauce
• Espresso Dark Balsamic creates deeper roasted richness and a steakhouse-style mushroom sauce
• Garlic Infused Olive Oil can replace Herb de Provence Olive Oil for a stronger savory garlic profile
Pairings
Serve with garlic mashed potatoes, buttered noodles, rice pilaf, roasted carrots, sautéed spinach, green beans, creamy polenta, or crusty bread to soak up the extra balsamic mushroom sauce.
BUILD YOUR PLATE
Turn this recipe into a complete meal
Build a hearty dinner around this rich balsamic skillet by pairing it with a comforting starch, seasonal vegetables, and plenty of the savory mushroom pan sauce.
FINISHED MEAL
Balsamic Pork & Mushroom Skillet
Protein
Pork tenderloin medallions, grilled pork chops, chicken breasts, or turkey cutlets.
Vegetables & Sides
Garlic mashed potatoes, buttered egg noodles, creamy polenta, roasted carrots, asparagus, green beans, sautéed spinach, or crusty artisan bread.
Flavor Pairing
25 Star Dark Balsamic + Herb de Provence Olive Oil
Recipe Notes
The sauce should lightly coat a spoon, not become syrupy. Finish with the reserved fresh 25 Star Dark Balsamic just before serving to brighten the sauce and showcase the layered balsamic flavor. Leftovers reheat beautifully over low heat with a splash of chicken stock if needed.
