Pork Medallions

Prep Time: 10 mins | Cook Time: 19 mins | Total Time: 29 mins | Yield: 6 Servings

These pork medallions and the gravy sauce are perfect to go with mashed potatoes, rice, noodles, or roasted veggies! Ready in just about 30 minutes, this recipe is one to try!

Ingredients:

Pork Medallions:

1 tablespoon Olive or Canola Oil

2 Pork Tenderloins, approximately 1–1.5 pounds each

Gravy:

1 tablespoon Worcestershire Sauce

1 tablespoon Minced Garlic

½ c Chopped Yellow Onion

8 ounces Sliced Mushrooms

2 c Chicken Broth

1 teaspoon Rosemary

½ teaspoon Salt

¼ c All-Purpose Flour

¼ teaspoon Black Pepper

3 tablespoons Butter

Optional Thickener:

3 tablespoons Cornstarch

¼ c Cold Water

Directions:

For the Pork:

Slice the pork tenderloins into 2-inch equal cuts.

Use paper towels to pat dry the pork slices.

Sprinkle salt and pepper over the pork, then toss until well coated.

Place a large cast-iron skillet on the stove and turn the heat to medium-high.

Add oil and allow it to become hot.

Add the pork slices into the hot skillet, then cook each side for about 3 minutes or until they turn golden brown. Remove from the skillet and transfer them onto a clean plate.

For the Gravy:

In the same empty skillet, add butter and allow it to melt.

Add the mushrooms and onions, then sauté for a few minutes until soft and translucent.

Add garlic, then sauté for a minute or until aromatic.

Add flour, then whisk and cook for a minute to remove the raw taste.

Add the seasonings and Worcestershire sauce. Scrape the bottom of the skillet to get the browned bits. Stir everything until well blended. Simmer for about 5 minutes.

Add the slurry (thickener) and stir until well blended. Simmer for a few more minutes until the texture of the sauce becomes thick.

Put the pork back into the skillet, then toss until well coated with the sauce.

Serve right away. Enjoy!

Nutrition Facts: