Pork Medallions with Balsamic Onion Gravy provides a savory and sophisticated meal that’s perfect for a quick weeknight dinner or an elegant dinner party. This Italian-inspired dish offers tender pork medallions infused with the tangy sweetness of balsamic onions, creating a delightful harmony of flavors. Let’s explore how to make this flavorful pork entrée that’s sure to become a favorite in your repertoire.

Ingredients

• Pork Medallions:
  • 1.5 pounds pork tenderloin, cut into 1-inch thick medallions
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • Note: For a more intense flavor, consider marinating the medallions in olive oil, garlic, and rosemary for 30 minutes before cooking.
• Balsamic Onion Gravy:
  • 2 large onions, thinly sliced
  • 2 tablespoons butter
  • 1/4 cup balsamic vinegar
  • 1/2 cup chicken broth
  • 1 tablespoon brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon fresh thyme leaves, optional
  • Tip: Use sweet onions like Vidalia for an added layer of sweetness in the gravy.

Steps / Instructions

1. Begin by preparing the pork medallions. Pat them dry with a paper towel, then season both sides with salt and freshly ground black pepper. This ensures a good sear and locks in the moisture.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the pork medallions in a single layer. Sauté each side for approximately 3-4 minutes until they are golden brown and cooked through. Remove them from the skillet and set aside. Ensure the internal temperature reaches 145°F for perfectly cooked pork.
3. In the same skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onions and sauté for about 10 minutes, stirring often, until they are soft and caramelized. This forms the base of our balsamic onion gravy. The caramelization enhances the natural sweetness of the onions.
4. Sprinkle 1 tablespoon of all-purpose flour over the onions and stir well to coat. This will help thicken the gravy. Make sure the flour is fully incorporated to avoid lumps.
5. Gradually add 1/4 cup of balsamic vinegar, stirring constantly to deglaze the pan. The vinegar will lift the fond and add depth to the sauce. Scrape the bottom of the pan to incorporate all the flavorful bits.
6. Pour in 1/2 cup chicken broth, followed by 1 tablespoon of brown sugar, and stir until the sugar dissolves and the mixture is smooth. The brown sugar balances the acidity of the vinegar.
7. Allow the sauce to simmer for about 5 minutes until it thickens to your preferred consistency. If you’re using fresh thyme, stir it in now for an aromatic finish. The thyme adds a subtle herbal note to the gravy.
8. Return the pork medallions to the skillet, nestling them into the balsamic onion gravy. Let them warm through for 2-3 minutes, allowing the flavors to meld. This step ensures the pork absorbs the flavorful gravy.
9. Serve the pork medallions hot, generously drizzled with the balsamic onion gravy. Garnish with a sprig of thyme for an elegant presentation.

Tips & Tricks

• For the best results, use a high-quality balsamic vinegar to ensure the sauce is rich and flavorful. Look for labels indicating “aged” balsamic for the best depth of flavor.
• If you prefer a thicker gravy, allow the sauce to simmer longer until it reduces to your liking. Alternatively, add more flour or cornstarch mixed with cold water.
• Make-ahead tip: Prepare the balsamic onion gravy a day in advance and store in the refrigerator. Reheat gently before adding the pork medallions. This can enhance the flavors as they meld together.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to maintain the dish’s flavors and textures. Avoid microwaving, as it can toughen the pork.
• Tip: To ensure even cooking, let your pork medallions sit at room temperature for 15 minutes before cooking.

Serving Suggestions

Consider serving Pork Medallions with Balsamic Onion Gravy over fluffy mashed potatoes or alongside a simple green salad for a balanced meal. Pair the dish with a side of Bow Tie Pasta Salad for a refreshing contrast. A glass of red wine, such as Merlot or Pinot Noir, complements the dish beautifully, enhancing the balsamic notes. Elevate the presentation by garnishing with fresh thyme sprigs or a sprinkle of chopped parsley for a burst of color and freshness.

FAQ

• Can I use pork loin instead of tenderloin? Yes, pork loin can be used but it may require slightly longer cooking times due to its thicker cuts. Ensure it is cooked thoroughly and remains juicy.
• Can I use a different type of vinegar? While balsamic vinegar is ideal for its sweetness and depth, you can substitute with red wine vinegar in a pinch, though the flavor will be sharper. Adjust the sugar content to balance the acidity if needed.
• What if my gravy is too thin? To thicken a thin gravy, continue reducing it on the stove or mix an extra teaspoon of flour with a tablespoon of cold water and stir it into the gravy. Simmer until it reaches the desired consistency, stirring constantly.
• Can I make this dish gluten-free? Yes, substitute the all-purpose flour with cornstarch or a gluten-free flour blend to thicken the gravy.
• Is there a vegetarian version? Substitute the pork with thick slices of portobello mushrooms and use vegetable broth for a vegetarian twist.

Print

Pork Medallions with Balsamic Onion Gravy

Recipe by m h

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: Italian Difficulty: Easy

🍽️

Servings

− 4 +

⏱️

Prep Time

15 min

🍳

Cook Time

25 min

🔥

Calories

—

Pork Medallions with Balsamic Onion Gravy provides a savory and sophisticated meal that's perfect for a quick weeknight dinner or an elegant dinner party. This Italian-inspired dish offers tender pork medallions infused with the tangy sweetness of balsamic onions, creating a delightful harmony of flavors.

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Ingredients

US Metric

• 1.5 pounds pork tenderloin, cut into 1-inch thick medallions
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 2 large onions, thinly sliced
• 2 tablespoons butter
• 1/4 cup balsamic vinegar
• 1/2 cup chicken broth
• 1 tablespoon brown sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon fresh thyme leaves, optional

Directions

1.

Begin by preparing the pork medallions. Pat them dry with a paper towel, then season both sides with salt and freshly ground black pepper.

2.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the pork medallions in a single layer. Sauté each side for approximately 3-4 minutes until they are golden brown and cooked through. Remove them from the skillet and set aside.

3.

In the same skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onions and sauté for about 10 minutes, stirring often, until they are soft and caramelized.

4.

Sprinkle 1 tablespoon of all-purpose flour over the onions and stir well to coat.

5.

Gradually add 1/4 cup of balsamic vinegar, stirring constantly to deglaze the pan.

6.

Pour in 1/2 cup chicken broth, followed by 1 tablespoon of brown sugar, and stir until the sugar dissolves and the mixture is smooth.

7.

Allow the sauce to simmer for about 5 minutes until it thickens to your preferred consistency. If you're using fresh thyme, stir it in now.

8.

Return the pork medallions to the skillet, nestling them into the balsamic onion gravy. Let them warm through for 2-3 minutes.

9.

Serve the pork medallions hot, generously drizzled with the balsamic onion gravy.