A deliciously easy recipe for pork medallions served with a savory onion gravy.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 pound pork tenderloin, cut into 1-inch thick medallions
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 medium onion, thinly sliced
2 cloves garlic, minced
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)
Fresh parsley, chopped (for garnish)
Instructions
Season the pork medallions with salt and pepper on both sides.
In a large skillet, heat olive oil over medium-high heat. Add the pork medallions and cook for 3-4 minutes on each side until browned and cooked through. Remove the medallions from the skillet and set aside.
In the same skillet, add the sliced onion and cook for about 5 minutes until softened. Add the minced garlic and cook for an additional minute.
Pour in the chicken broth and Worcestershire sauce, stirring to combine. Add the dried thyme and bring the mixture to a simmer.
If you prefer a thicker gravy, stir in the cornstarch mixture and cook for another 2-3 minutes until the gravy thickens.
Return the pork medallions to the skillet, spooning the onion gravy over them. Cook for an additional 2 minutes to heat through.
Garnish with chopped parsley before serving.
Notes
For a sweeter gravy, add a tablespoon of brown sugar to the onions while cooking.
Serve the pork medallions over mashed potatoes or rice to soak up the delicious gravy.