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.
Ingredients
Scale:
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
Instructions
Begin by preparing the pork medallions. Pat them dry with a paper towel, then season both sides with salt and freshly ground black pepper.
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.
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.
Sprinkle 1 tablespoon of all-purpose flour over the onions and stir well to coat.
Gradually add 1/4 cup of balsamic vinegar, stirring constantly to deglaze the pan.
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.
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.
Return the pork medallions to the skillet, nestling them into the balsamic onion gravy. Let them warm through for 2-3 minutes.
Serve the pork medallions hot, generously drizzled with the balsamic onion gravy.
