PORK MEDALLIONS with ONION GRAVY serves 4
Tender pork medallions topped with a savory caramelized onion brown gravy and served over fluffy mashed potatoes makes a satisfying yet easy meal for any night of the week.
PORK
1 pound pork tenderloin, sliced into 1-inch thick medallions
FRESH ground sea salt and black pepper, to taste
2 tablespoons avocado oil
- Season the pork medallions with salt and pepper on both sides.
- Heat 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.
- Transfer to a plate and cover them with foil to keep them warm.
GRAVY
2 tablespoons butter
1 large onion, thinly sliced
2 cloves garlic, minced
1 tablespoon WONDRA
1 cup beef broth
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
FRESH ground sea salt and black pepper, to taste
- In the same skillet, melt the butter over medium heat.
- Add the thinly sliced onion and cook 8-10 minutes until they are soft and caramelized.
- Add the minced garlic to the skillet and cook until fragrant, about 30 seconds.
- Sprinkle the WONDRA over the onions and garlic, stirring constantly for 2 minutes until golden.
- Gradually add the beef broth to the skillet, stirring continuously to avoid forming lumps.
- Stir in the Worcestershire sauce and dried thyme.
- Adjust seasoning to taste.
- Allow the sauce to simmer2-3 minutes until it thickens.
- Return the pork medallions to the skillet, turning to coat in the gravy.
- Cook until pork is well-coated and cooked through.
- Serve over mashed potatoes.
NOTES: This recipe was written to conserve washing dishes, but I like to use 2 separate skillets. I start to onions first and coordinate so they finish at the same time.