Pork Medallions with Onion Gravy

This Pork Medallions with Onion Gravy is a hearty, flavorful dish that’s perfect for a comforting meal at home. The pork tenderloin is sliced into medallions and pan-seared to perfection, creating a beautiful golden crust while keeping the inside tender and juicy. The rich and savory onion gravy, made with caramelized onions and a hint of garlic, pairs perfectly with the pork, making this dish an instant family favorite.

The combination of beef broth, Worcestershire sauce, and thyme brings a deep, robust flavor to the gravy, while the tender medallions soak up all the deliciousness. This dish is not only quick and easy to prepare but also brings restaurant-quality flavor to your dinner table.

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Ingredients

For the Pork:

• 1 pound pork tenderloin, sliced into 1-inch thick medallions
• Salt and pepper, to taste
• 2 tablespoons olive oil

For the Gravy:

• 2 tablespoons butter
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• 1 teaspoon Worcestershire sauce
• ½ teaspoon dried thyme
• Salt and pepper, to taste

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Instructions

1. Prepare and Cook the Pork:

• Season the pork medallions generously with salt and pepper on both sides.
• In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the pork medallions and cook for 3-4 minutes on each side, or until browned and cooked through. Transfer the cooked medallions to a plate, cover with foil, and set aside.

2. Make the Onion Gravy:

• Using the same skillet, melt 2 tablespoons of butter over medium heat. Add the thinly sliced onion and sauté, stirring frequently, until they become soft and caramelized—about 8-10 minutes.
• Add the minced garlic and cook for another 20 seconds until fragrant.
• Sprinkle the all-purpose flour over the onions and garlic, stirring constantly for 1-2 minutes until the flour is fully absorbed and no white streaks remain.

3. Build the Gravy:

• Gradually pour in the beef broth, stirring constantly to prevent lumps. The mixture will begin to thicken as it heats.
• Stir in the Worcestershire sauce and dried thyme. Season with additional salt and pepper to taste. Allow the gravy to simmer for 1-2 minutes until it reaches your desired consistency.

4. Finish the Dish:

• Return the cooked pork medallions to the skillet, spooning the onion gravy over them to ensure they are fully coated.
• Allow the pork to heat through, simmering for 2-3 minutes. Ensure the internal temperature of the pork reaches 145°F.
• Serve hot, garnished with fresh parsley if desired, alongside mashed potatoes or rice.

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Tips for Success:

• Caramelizing the onions: Be patient when cooking the onions—low and slow is the key to achieving deep caramelization, which adds a rich, sweet flavor to the gravy.
• Gravy consistency: If the gravy becomes too thick, you can thin it with a little extra beef broth until it reaches your preferred consistency.
• Pork doneness: Use a meat thermometer to check the pork’s internal temperature. It should be 145°F for perfectly juicy and tender medallions.

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This Pork Medallions with Onion Gravy is a comforting dish that’s both simple and impressive. The savory gravy and tender pork medallions will have everyone coming back for seconds. Pair it with mashed potatoes or roasted vegetables for a complete meal!