Pan-Seared Pork Medallions
This is a quick 30-minute pork medallions recipe. They're tender, pan-seared pork tenderloin with caramelized onions, mushrooms, and garlic in a rich brown gravy.
Equipment
Ingredients
Pork Medallions
- 2 Pork Tenderloins approximately 1–1 ½ pounds each
- 1 tablespoon Olive Oil
Gravy
- 3 tablespoons Butter
- 8 ounces Sliced Cremini Mushrooms
- ½ cup Chopped Yellow Onion
- 1 tablespoon Minced Garlic
- ¼ cup All-Purpose Flour
- 2 cups Chicken Broth
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Dried Rosemary
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Optional Thickener
- ¼ cup Cold Water
- 3 tablespoons Cornstarch
Instructions
Pork Medallions
- 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, then add the pork slices once hot. Cook for 2-3 minutes per side until they are golden brown. Set aside.
Gravy
- Melt butter and add onions and mushrooms. Cook for 5-7 minutes, until tender. Add minced garlic and cook for 30-60 seconds until fragrant.
- Add flour and coat the onions, mushrooms, and garlic. Slowly add chicken broth while continuously stirring until smooth. Add Worcestershire sauce and all seasonings, and then simmer for 5 minutes.
- If the gravy does not thicken, mix 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 the pork back to the pan and allow it to warm before serving.
Nutrition
Calories: 317kcalCarbohydrates: 12gProtein: 35gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 113mgSodium: 382mgPotassium: 887mgFiber: 1gSugar: 2gVitamin A: 182IUVitamin C: 2mgCalcium: 31mgIron: 2mg