Tender and juicy, Pork Medallions with Onion Gravy come together quickly for the perfect meal any night of the week. You'll love serving this pork dish over potatoes with your favorite veggie on the side!
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Whether you need a tasty and filling meal that's easy enough for a weeknight dinner, or something hearty to sit down to on Sunday night, you'll love how easy it is to prepare these pork medallions with gravy.
Why this Recipe Works
With classic ingredients that are easy to find, these pork medallions with homemade gravy make for a satisfying dish any time!
It's easy to switch up the seasonings to your taste, and this recipe comes together in just 30 minutes. Pair your pork with Garlic Cream Cheese Mashed Potatoes and a batch of roasted green beans Honey Garlic Roasted Carrots and you've got yourself a meal that's guaranteed to please every time!
Ingredients Needed
- Pork Tenderloin: Look for a nice pinkish-red tenderloin with a good amount of fat marbling.
- Seasonings: A combination of salt, black pepper, garlic powder, red pepper flakes, and fresh thyme provide lots of savory flavor.
- Olive Oil
- Onions: Infuse the gravy with a delicious aromatic flavor that enhances the flavor of the pork medallions.
- Garlic: Fresh minced is always recommended.
- Flour: Ensures that the gravy gets thick and luscious.
- Chicken Broth: Acts as the base for the gravy and provides some meaty flavor.
- Worcestershire Sauce: Adds an extra dimension of umami flavor that makes the gravy rich and irresistible.
How to Make Pork Medallions with Onion Gravy
- Step 1: Cut the pork tenderloin into 12 even medallions, then sprinkle with salt, pepper, and garlic powder.
- Step 2: Heat olive oil to a shimmer in a skillet over medium-high heat and give the medallions a good sear in the hot pan, about 3 minutes on each side.
- Step 3: To the same large skillet, add diced onion and cook until translucent, then add garlic and stir until fragrant.
- Step 4: Add flour and mix until the onion and garlic are coated.
- Step 5: Whisk in the chicken stock and bring to a simmer until it's thick.
- Step 6: Season with red pepper flakes and add Worcestershire sauce.
- Step 7: Simmer another 3 to 5 minutes, until thickened again.
- Step 8: Place pork medallions back in the skillet over medium heat and simmer a final 5 minutes.
Recipe Tips
- Be sure you purchase a pork tenderloin, which is different than a pork loin!
- Pork tenderloin is often sold in pairs, so you can have one to prepare now and freeze the other for another dish later on.
- Pat pork medallions dry before seasoning and searing them.
- For some additional earthy flavor, add mushrooms and make mushroom gravy (cremini mushrooms, baby bella mushrooms, and white button mushrooms are all great options).
- Use a cast iron skillet if you have one--it will give you a nice even cook.
- Scrape the brown bits from the bottom of the pan as you make the gravy, they're packed with lots of flavor!
- Use a meat thermometer to ensure your pork reaches an internal temperature of 145 degrees F.
Recipe FAQ's
This is a cut of pork that's long and boneless and comes from around the backbone. It's also sometimes referred to as pork fillet, pork steak, or a Gentleman's Cut.
Allow leftovers to cool some, then transfer to an airtight container in the fridge for 3 to 5 days. You can also store it in the freezer in freezer bags. Be sure to press out any excess air and freeze for up to 3 months.
I recommend transferring your leftovers back to a skillet or pan over the stove top and heating through over medium. You may want to add a splash of chicken broth to make sure they don't dry out. Pork medallions can also be microwaved or reheated in the oven at 350 degrees F. From frozen, allow your medallions to thaw in the fridge before reheating.
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Pork Medallions with Onion Gravy
Equipment
Ingredients
- 1 1/2 pound pork tenderloin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 3 tablespoons olive oil divided
- 1 cup onion diced
- 2 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 2 teaspoon fresh thyme chopped
- 1/4 cup flour
- 2 cups chicken broth low sodium
- 1 teaspoon Worcestershire sauce
Instructions
- Place the tenderloin on a cutting board and cut it into 12 medallions, sprinkle evenly with the salt, pepper and garlic powder.
- Heat a large skillet on medium-high heat and add 1 1/2 tablespoons of olive oil. Once shimmering add the pork medallions and cook for about 3 minutes then flip and cook another 3 minutes, it's ok if they aren't cooked all the way, they will finish cooking in the gravy. Remove to a plate.
- Reduce the heat to medium and add in the remaining 1 1/2 tablespoons of olive oil and add in the diced onions. Cook until soft and transluccent about 5 minutes. Add in the minced garlic and cook another 30 seconds.
- Sprinkle in the flour and whisk it cooking another minute, then whisk in the chicken stock and bring to a simmer until thickened.
- Whisk in the Worcestershire sauce and simmer for about 3-5 minutes.
- Reduce the heat to medium-low and place the pork medallions back into the gravy and continue simmering for 5 minutes or until the pork reaches 145 degrees.
- Serve over mashed potatoes, rice or pasta!
Glad you enjoyed it Helen 🙂
Wow, this is the most tender pork tenderloin we've ever had! Fixed this for dinner, and had leftovers for lunch today. Will make this often, thanks!
Glad you enjoyed it! Most pork tenderloins purchased in a grocery store have two tenderloins unless you are buying in bulk like you probably did. It's ok if the pork isn't 1.5 pounds (they are generally 1-1.5 pounds) you just want to cook the pork until its 145 degrees 🙂
We really liked this recipe. My daughter, who isn't a vegetarian but doesn't eat much meat, especially liked the gravy. I do have a suggestion, tho. Most tenderloins I've purchased are way less than 1.5 pounds. (I buy them in a package of four, so can't just pick one of the larger ones.) Stating the thickness of the medallions and the cooking temp would be helpful when using a smaller tenderloin. I looked at a few other recipes for pork tenderloin medallions and most stated a 1.5" thickness, temp of 145 - 160 (according to the National Pork Board). I wasn't sure if the medallions were supposed to be fully cooked before removing from the skillet, and then just reheated when placed back, or if the last five minutes were to finish cooking. I did enjoy this recipe and will likely make it many more times, but I do think those clarifications would be helpful, especially to newer cooks. Thanks.
So happy you loved it Susan, you can certainly double the gravy no problem.
Nice flavor and easy to make. The chops were very tender and moist. Do you think we could double the chicken broth and have a good result?
Yay so happy everybody loved it 🙂
My family devoured this recipe! Hubby said it was his new favorite and asked when I was making it again lol Thank you 🙂