why make this recipe
This dish is quick, comforting, and full of flavor. The pork stays tender and the onion gravy is rich and sweet. For another simple pork meal idea, try garlic Parmesan pork chops with cheesy scalloped potatoes.
introduction
Tender Pork Medallions with Caramelized Onion Gravy is a homey meal you can make on weeknights or for guests. The pork cooks fast and the gravy makes it feel special. You need only a few basic ingredients and one skillet.
how to make Tender Pork Medallions with Caramelized Onion Gravy
Slice the pork into medallions and season them. Brown the medallions in butter, then remove them. Cook the sliced onions in the same skillet until they turn sweet and brown. Stir in flour to absorb the fat, then slowly add beef broth to make a smooth gravy. Put the pork back into the skillet and warm it in the gravy until coated and done.
Ingredients :
- pork tenderloin
- onions
- butter
- flour
- beef broth
- salt
- pepper
- mashed potatoes or rice
- roasted vegetables
Directions :
- Slice the pork tenderloin into medallions. Season with salt and pepper.
- In a skillet, melt butter over medium heat. Add the pork medallions and cook until golden brown on both sides. Remove and set aside.
- In the same skillet, add sliced onions and cook until caramelized. Sprinkle flour over onions and stir.
- Gradually add beef broth, stirring constantly until the gravy thickens.
- Return the pork medallions to the skillet and coat with the gravy.
- Serve with mashed potatoes or rice and roasted vegetables.
how to serve Tender Pork Medallions with Caramelized Onion Gravy
Serve the pork medallions over mashed potatoes or rice. Spoon plenty of onion gravy over the meat and sides. Add roasted vegetables on the side for color and crunch. Garnish with a little black pepper or chopped parsley if you like.
how to store Tender Pork Medallions with Caramelized Onion Gravy
Cool the leftovers to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the gravy is too thick. Do not freeze the gravy if you want the best texture, but you can freeze the cooked pork for up to 2 months and thaw before reheating.
tips to make Tender Pork Medallions with Caramelized Onion Gravy
- Pat the pork dry before seasoning so it browns well.
- Do not crowd the pan; brown in batches if needed.
- Cook onions slowly over medium-low heat for better caramelization and flavor.
- Stir the flour into the onions well to avoid lumps in the gravy.
- Taste the gravy and adjust salt and pepper before serving.
variation (if any)
- Use chicken broth instead of beef broth for a lighter gravy.
- Add a splash of white wine when deglazing for extra flavor.
- Stir in a little cream at the end for a richer gravy.
- Add mushrooms with the onions for a mushroom-onion gravy.
FAQs
Q: How thick should the pork medallions be?
A: Slice them about 1/2 to 3/4 inch thick. This cooks fast and stays tender.
Q: Can I use pork chops instead of tenderloin?
A: Yes. Thin boneless pork chops work well. Adjust cooking time if needed.
Q: What if my gravy is lumpy?
A: Whisk vigorously while adding broth, or push the gravy through a sieve. You can also whisk a small amount of cold water with a spoon of flour before adding to help smooth it.
Q: Can I make this ahead?
A: You can cook the pork and onions ahead, then reheat and finish the gravy just before serving.
Tender Pork Medallions with Caramelized Onion Gravy
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Description
A quick and comforting dish featuring tender pork medallions simmered in a rich caramelized onion gravy, perfect for weeknights or special occasions.
Ingredients
- 1 lb pork tenderloin
- 2 onions, sliced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup beef broth
- Salt, to taste
- Pepper, to taste
- Mashed potatoes or rice, for serving
- Roasted vegetables, for serving
Instructions
- Slice the pork tenderloin into medallions and season with salt and pepper.
- In a skillet, melt butter over medium heat and add the pork medallions. Cook until golden brown on both sides, then remove and set aside.
- In the same skillet, add sliced onions and cook until caramelized.
- Sprinkle flour over the onions and stir to combine.
- Gradually add beef broth, stirring constantly until the gravy thickens.
- Return the pork medallions to the skillet and coat with the gravy.
Notes
Serve with mashed potatoes or rice and roasted vegetables. For a richer gravy, consider stirring in a splash of cream.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
