Name: Easy Pork Medallions Recipe for Juicy Flavor
Ingredients: 1 pound pork tenderloin , sliced into 1-inch thick medallions; salt and pepper , to taste; 2 tablespoons olive oil; 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; 1/2 teaspoon dried thyme; salt and pepper , to taste

Ingredients

Scale

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
1/2 teaspoon dried thyme
salt and pepper , to taste

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Instructions

Season the pork medallions with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the pork medallions and cook for approximately 3 to 4 minutes on each side or until they are browned and cooked thoroughly. Once done, transfer them to a plate and cover them with foil to keep them warm.
In the same skillet, melt the butter over medium heat. Add the thinly sliced onion and cook until they are soft and caramelized about 8 to 10 minutes.
Add the minced garlic to the skillet and cook until fragrant, about 20 seconds.
Sprinkle the all-purpose flour over the onions and garlic, stirring constantly for 1 to 2 minutes, until no white patches remain.
Gradually add the beef broth to the skillet, stirring continuously to avoid forming lumps.
Stir in the Worcestershire sauce and dried thyme. Season with salt and pepper to taste. Allow the sauce to simmer until it thickens, which should take about 1 to 2 minutes.
Return the pork medallions to the skillet, coating them in the brown gravy onion sauce. Cook for a few minutes to ensure the pork is well-coated and heated through with an internal temperature of 145°F. Enjoy!