Prep Time: 10 mins | Cook Time: 19 mins | Total Time: 29 mins | Servings: 6
These pan-fried pork medallions are super juicy and tender. They are then smothered in a rich and creamy brown gravy with sauteed onions, mushrooms, and garlic. This dish is very easy and fast to throw together and perfect to pair with potatoes, roasted vegetables, noodles, or seasoned rice for a simple weeknight meal!
Ingredients
Pork Medallions:
1 tablespoon Olive or Canola Oil
2 Pork Tenderloins, approximately 1–1.5 pounds each
Gravy:
3 tablespoons Butter
½ c. Chopped Yellow Onion
8 ounces Sliced Mushrooms
1 tablespoon Minced Garlic
¼ c. All-Purpose Flour
1 teaspoon Rosemary
1 tablespoon Worcestershire Sauce
½ teaspoon Salt
¼ teaspoon Black Pepper
2 c. Chicken Broth
Optional Thickener:
3 tablespoons Cornstarch
¼ c. Cold Water
How to make Pork Medallions
Step 1: Into about 2-inch wide equal pieces, slice the pork tenderloins and Pat the pieces dry using a paper towel. Sprinkle the tenderloins with salt and pepper.
Step 2: In a large cast-iron skillet or large non-stick pan, heat the oil over medium-high heat. Once the oil is hot, add the pork slices to the pan and cook for about 2 to 3 minutes on each side until golden brown. Set aside when done.
Step 3: In the same pan, melt the butter. Saute the onions and mushrooms in the melted butter for about 5 to 7 minutes until soft. Then, add the minced garlic and continue to cook for additional 30-60 seconds until aromatic.
Step 4: Coat the onion, mushrooms, and garlic with flour. Next, gradually pour in the chicken broth, stirring continuously until smooth. Add the Worcestershire sauce followed by all seasonings. Simmer for about 5 minutes.
Step 5: In a small dish, whisk the cornstarch with the cold water, then pour this into the pan. Stir over high heat until you reached your preferred consistency. Return the pork to the pan and cook for a little further to warm the pork.
Step 6: Serve and enjoy!
Nutrition Facts:
Calories: 308 kcal, Carbohydrates: 11 g, Protein: 34 g, Fat: 14 g, Saturated Fat: 6 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 5 g, Trans Fat: 1 g, Cholesterol: 113 mg, Sodium: 641 mg, Potassium: 833 mg, Fiber: 1 g, Sugar: 2 g, Vitamin A: 183 IU, Vitamin C: 8 mg, Calcium: 27 mg, Iron: 2 mg
Ingredients
- Pork Medallions:
- 1 tablespoon Olive or Canola Oil
- 2 Pork Tenderloins, approximately 1–1.5 pounds each
- Gravy:
- 3 tablespoons Butter
- ½ c. Chopped Yellow Onion
- 8 ounces Sliced Mushrooms
- 1 tablespoon Minced Garlic
- ¼ c. All-Purpose Flour
- 1 teaspoon Rosemary
- 1 tablespoon Worcestershire Sauce
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 c. Chicken Broth
- Optional Thickener:
- 3 tablespoons Cornstarch
- ¼ c. Cold Water
Instructions
Step 1: Into about 2-inch wide equal pieces, slice the pork tenderloins and Pat the pieces dry using a paper towel. Sprinkle the tenderloins with salt and pepper.
Step 2: In a large cast-iron skillet or large non-stick pan, heat the oil over medium-high heat. Once the oil is hot, add the pork slices to the pan and cook for about 2 to 3 minutes on each side until golden brown. Set aside when done.
Step 3: In the same pan, melt the butter. Saute the onions and mushrooms in the melted butter for about 5 to 7 minutes until soft. Then, add the minced garlic and continue to cook for additional 30-60 seconds until aromatic.
Step 4: Coat the onion, mushrooms, and garlic with flour. Next, gradually pour in the chicken broth, stirring continuously until smooth. Add the Worcestershire sauce followed by all seasonings. Simmer for about 5 minutes.
Step 5: In a small dish, whisk the cornstarch with the cold water, then pour this into the pan. Stir over high heat until you reached your preferred consistency. Return the pork to the pan and cook for a little further to warm the pork.
Step 6: Serve and enjoy!
