It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!
Check out this recipe that might be helpful tonight:
Pork medallions are tender pan-fried slices of pork tenderloin with sautéed onion and garlic in a rich and creamy brown gravy. Pairs deliciously with potatoes, roasted vegetables, noodles, or seasoned rice.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
2 Pork Tenderloins, approximately 1–1.5 lbs each
1 tbsp Olive or Canola Oil
3 tbsp Butter
1/2 cup Chopped Yellow Onion
1 tbsp Minced Garlic
1/4 cup All-Purpose Flour
2 cups Chicken Broth
1 tbsp Worcestershire Sauce
1 tsp Rosemary
1 tsp Salt
1/2 tsp Black Pepper
1/4 cup Cold Water
3 tbsp Cornstarch
- Slice both pork tenderloins into equal pieces approximately 2″ wide. Pat each piece dry with a paper towel. Season with salt and pepper.
- Heat oil in a large cast-iron skillet or large non-stick pan over medium-high heat and add slices of pork to the pan once hot. Cook for 2-3 minutes per side until they are golden brown. Set aside.
- Melt butter and add onion. Cook for 5-7 minutes until tender. Add minced garlic and cook for 30-60 seconds until fragrant.
- Add flour and coat onion and garlic. Slowly add chicken broth while continuously stirring until smooth. Add Worcestershire sauce, and all seasonings and bring to a simmer for 5 minutes.
- If sauce does not thicken, add together cornstarch and cold water together in a small dish. Add it to the pan over high heat and stir. Once you have reached the desired consistency, add pork back to the pan and allow it to warm before serving.
Calories: 257kcal | Carbohydrates: 8g | Protein: 28g | Fat: 17g | Saturated Fat: 23g | Cholesterol: 684mg | Sodium: 841mg | Fiber: 1g | Sugar: 2g |