Pork Tenderloin in Onion Gravy

 

For the Pork:

• 1 pound pork tenderloin , sliced into 1-inch thick medallions
• salt and pepper , to taste
• 2 tablespoonsolive oil

For the Gravy:

• 2 tablespoonsbutter
• 1 large onion , thinly sliced
• 2 cloves garlic , minced
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• salt and pepper , to taste

Instructions

• Season the pork medallions with salt and pepper on both sides.
• Heat olive oil in a large skillet over medium-high heat. Add the pork medallions and cook for approximately 3 to 4 minutes on each side or until they are browned and cooked thoroughly. Once done, transfer them to a plate and cover them with foil to keep them warm.
• In the same skillet, melt the butter over medium heat. Add the thinly sliced onion and cook until they are soft and caramelized about 8 to 10 minutes.
• Add the minced garlic to the skillet and cook until fragrant, about 20 seconds.
• Sprinkle the all-purpose flour over the onions and garlic, stirring constantly for 1 to 2 minutes, until no white patches remain.
• Gradually add the beef broth to the skillet, stirring continuously to avoid forming lumps.
• Stir in the Worcestershire sauce and dried thyme. Season with salt and pepper to taste. Allow the sauce to simmer until it thickens, which should take about 1 to 2 minutes.
• Return the pork medallions to the skillet, coating them in the brown gravy onion sauce. Cook for a few minutes to ensure the pork is well-coated and heated through with an internal temperature of 145°F. Enjoy!

Marry me chicken

 

Ingredients

• 3 Tbsp. 

  extra-virgin olive oil, divided

• 1/2 

  boneless, skinless chicken breast cut into two pieces lengthwise 

• Kosher salt

• Freshly ground black pepper

• 1 clove garlic, finely chopped

• 1 Tbsp. 

  fresh thyme leaves

• crushed red pepper flakes to taste 
• 3/4 cup 

  low-sodium chicken broth

• 1/2 cup 

  chopped sun-dried tomatoes

• 1/2 cup 

  heavy cream

• 1/4 cup 

  finely grated Parmesan

• Torn fresh basil, for serving

1. Preheat oven to 375°. 
2. dredge chicken in flour. 
3.  In a large ovenproof skillet over medium-high heat, heat oil and butter. 
4. Generously season chicken with salt and black pepper and cook, turning halfway through, until golden brown.  Transfer chicken to a plate.
5. In same skillet over medium heat, heat a bit more oil. Stir in garlic, thyme, and red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Stir in broth, tomatoes, cream, and Parmesan; season with salt. Bring to a simmer, then return chicken and any accumulated juices to skillet.
6. Transfer skillet to oven. Bake chicken until cooked through.  Careful not to overcook.
7. Arrange chicken on a platter. Spoon sauce over. Top with basil.

I serve with boiled potatoes. Would work with mashed or rice.