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!