Savory French Onion Pork Medallions
Indulge in the luxurious flavor of French Onion Pork Medallions—a delightful dish where tender pork tenderloin medallions are cooked to perfection and smothered in a rich, savory sauce made from caramelized onions, sweet red bell peppers, and aromatic rosemary, simmered in beef stock and enhanced with a dash of Worcestershire sauce. This comforting recipe is perfect for a weeknight dinner or a special occasion, delivering a balance of flavors that will please every palate.
3
Servings
N/A
Calories
10
Ingredients
Ingredients
pork tenderloin
12 ounces (trimmed of fat and cut into 1-inch medallions)
fresh rosemary
2 teaspoons (chopped)
salt
1/4 teaspoon
black pepper
1/4 teaspoon
canola oil
2 teaspoons
large onions
2 (thinly sliced)
red bell pepper
1 (thinly sliced)
garlic cloves
2 (minced)
beef stock
1 1/2 cups
Worcestershire sauce
1 tablespoon
Instructions
1
Begin by preparing your pork tenderloin. Using a sharp chef’s knife, trim away any excess fat. Slice the tenderloin into 1-inch-thick medallions.
2
Season the medallions with freshly chopped rosemary, and sprinkle half of the salt and pepper evenly over them.
3
In a large non-stick skillet, heat half of the canola oil over medium-high heat. Sear the pork medallions in batches if necessary until they are brown on both sides. Set the medallions aside on a plate.
4
Return the skillet to the stove and add the remaining canola oil. Add the thinly sliced onions to the skillet and cook, stirring occasionally, until they start to turn golden, about 8 minutes. Lower the heat to medium, continue cooking until the onions are very soft and a deep golden color, about 10 more minutes.
5
Stir in the thinly sliced red bell pepper and the minced garlic. Cook for an additional 2 minutes until the peppers soften slightly.
6
Pour in the beef stock and Worcestershire sauce, and add the remaining salt and pepper. Increase the heat to bring the mixture to a boil. Let it boil for about 5 minutes or until the liquid is reduced by half, creating a thick, flavorful sauce.
7
Return the pork medallions to the skillet and turn them to coat with the sauce. Let them cook for about 2 more minutes or until the pork is cooked through with just a hint of pink remaining.
8
Serve the medallions hot, drizzled generously with the sauce and vegetables.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory French Onion Pork Medallions?
Savory French Onion Pork Medallions is a dish featuring tender pork tenderloin medallions cooked in a rich sauce of caramelized onions, red bell peppers, rosemary, and beef stock.
What cut of meat is required for this recipe?
The recipe calls for 12 ounces of pork tenderloin, trimmed of fat and cut into 1-inch medallions.
How many servings does this recipe provide?
This recipe provides 3 servings.
What seasonings are used for the pork?
The pork medallions are seasoned with freshly chopped rosemary, salt, and black pepper.
How thick should the pork medallions be cut?
The pork tenderloin should be sliced into 1-inch-thick medallions.
What type of oil is used for searing the meat?
The recipe recommends using canola oil for searing the pork and sautéing the vegetables.
How long should the onions be cooked to achieve a deep golden color?
The onions should be cooked for about 18 minutes in total: 8 minutes until golden and another 10 minutes until very soft and deep golden.
When do I add the red bell pepper and garlic?
Stir in the thinly sliced red bell pepper and minced garlic after the onions have finished caramelizing.
What liquids are used to make the savory sauce?
The sauce is made using beef stock and a tablespoon of Worcestershire sauce.
How long should the sauce be boiled?
The mixture should boil for about 5 minutes or until the liquid has reduced by half.
Is the pork cooked through during the initial searing?
No, the pork is seared until brown on both sides and then set aside, finishing its cooking later in the sauce.
What is the total number of ingredients in this recipe?
There are 10 total ingredients in this recipe.
How much rosemary is needed?
The recipe requires 2 teaspoons of fresh chopped rosemary.
Should I use a specific type of skillet?
A large non-stick skillet is recommended for this recipe.
What color should the pork be when it is fully cooked?
The pork should be cooked through with just a hint of pink remaining.
What is the role of Worcestershire sauce in this recipe?
Worcestershire sauce is added to the beef stock to enhance the savory flavor of the reduction sauce.
How many onions are used in this dish?
The recipe calls for two large onions, thinly sliced.
Can I serve this for a special occasion?
Yes, the description notes it is perfect for both weeknight dinners and special occasions due to its luxurious flavor.
What is the first step in preparing the pork?
The first step is to trim away any excess fat using a sharp chef's knife before slicing the tenderloin into medallions.
How many garlic cloves are required?
The recipe uses two minced garlic cloves.
How do I finish the dish once the sauce is reduced?
Return the pork medallions to the skillet, coat them in the sauce, and cook for about 2 more minutes.
How much beef stock is needed for the sauce?
You will need 1.5 cups of beef stock.
What temperature should I use to sear the pork?
The pork should be seared over medium-high heat.
Do I use all the salt and pepper at once?
No, half is used to season the meat directly and the remaining half is added to the sauce mixture.
Should the onions be sliced thinly or thickly?
The onions should be thinly sliced.
What is the target reduction for the sauce?
The sauce should be boiled until the liquid is reduced by half to create a thick consistency.
Is the red bell pepper cooked as long as the onions?
No, the bell pepper is only cooked for about 2 minutes until it softens slightly.
What is the recommended serving style?
The medallions should be served hot and drizzled generously with the sauce and vegetables.
How much salt and pepper are used?
The recipe calls for 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
What is the main aromatic herb used?
Fresh rosemary is the primary aromatic herb used to season the dish.