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Pan-Seared Pork Medallions in Onion Gravy

Tender, juicy pork tenderloin medallions seared to perfection and smothered in a rich, glossy, and savory caramelized onion pan gravy.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pork
  • 1.5 lbs pork tenderloin silver skin removed, cut into 1-inch medallions
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
Onion Gravy
  • 2 tbsp olive oil divided
  • 3 tbsp unsalted butter divided
  • 1 large yellow onion thinly sliced
  • 3 cloves garlic minced
  • 1.5 cups beef broth low-sodium
  • 1 tbsp balsamic vinegar or Worcestershire sauce
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 2 tbsp fresh flat-leaf parsley finely chopped, for garnish

Equipment

  • Large skillet (Stainless steel or Cast iron)
  • Cutting Board
  • Sharp knife
  • Measuring Spoons

Method
 

  1. Trim the silver skin from the pork tenderloin and slice it crosswise into 1-inch to 1.5-inch thick medallions. Flatten slightly with your palm.
  2. Mix salt, pepper, garlic powder, and smoked paprika. Season both sides of the pork medallions generously.
  3. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add pork in a single layer (cook in batches if needed). Sear for 3-4 minutes per side until golden brown crust forms and internal temperature reaches 145°F. Remove pork to a plate and cover loosely.
  4. Reduce heat to medium. Add remaining 1 tablespoon olive oil, 1 tablespoon butter, and sliced onions to the skillet. Sauté for 5-7 minutes, scraping up browned bits, until onions are softened and caramelized.
  5. Add minced garlic and cook for 1 minute until fragrant. Pour in beef broth and balsamic vinegar. Bring to a simmer, scraping the bottom of the pan, and let reduce slightly for 3 minutes.
  6. In a small bowl, whisk cornstarch and cold water until smooth to create a slurry. Stir the slurry into the simmering sauce. Cook for 1-2 minutes until glossy and thickened. Stir in the final 1 tablespoon of butter.
  7. Return the pork medallions and any resting juices back to the skillet. Spoon the gravy over the meat and simmer gently for 1-2 minutes to heat through.
  8. Remove from heat, garnish generously with fresh chopped parsley, and serve immediately.

Notes

Serve with mashed potatoes, rice, or egg noodles to soak up the gravy. Ensure you do not overcook the pork; it should have a slight blush of pink in the center for maximum tenderness.