Tender Pork Medallions are topped with a savory caramelized onion brown gravy in this easy pork tenderloin medallions recipe. Serve with mashed potatoes or rice and your favorite roasted veggie for a stand out meal with little effort!
Easy Pork Medallions Recipe
This pork medallions recipe is one of my favorite ways to cook pork tenderloin, along with my bacon wrapped pork tenderloin and roasted pork tenderloin recipes.
Since the tenderloin is sliced into medallions, it cooks quickly and the caramelized onion gravy adds incredible savory flavor. You’ll want to make sure you serve it with mashed potatoes or dinner rolls to soak up all that gravy!
Why You’ll Love These Pork Tenderloin Medallions
- Easy weeknight dinner. It takes just 30 minutes to prepare this pork tenderloin medallions recipe, making it perfect for the nights you’re low on time.
- Savory gravy. The gravy is made with beef broth and lots of onions, for a rich, savory, and earthy flavor that pairs well with the juicy pork.
- Stores well. Leftover pork medallions store well for several days and you can freeze them as well. Plus the gravy can be made in advance.
Ingredients Needed
Here’s an overview of what you’ll need for this pork medallions recipe.
(Scroll below to the printable recipe card for details and measurements.)
- Pork tenderloin – Cut into 1-inch thick pork medallions.
- Salt & pepper – To season the tenderloin.
- Olive oil – Used to sear the pork. For an alternative to olive oil, you can use vegetable oil, canola oil, or avocado oil for cooking.
- Butter – Used to sauté the onions for necessary moisture that also adds richness and flavor.
- Onion – Or substitute with shallots or leeks for a milder or different flavor.
- Garlic – Fresh garlic provides aromatics and the best flavor. Use garlic powder in a pinch.
- Flour – To thicken the gravy.
- Beef broth – Chicken or vegetable broth also work. You can also mix water with a boullion cube for a different base flavor.
- Worcestershire sauce – If you’re out of Worcestershire sauce, a mixture of soy sauce with a bit of sugar or balsamic vinegar can be used for a similar umami flavor.
- Thyme – Dried rosemary or oregano can be used instead of dried or fresh thyme for a fresher taste.
How to Cook Pork Medallions
Here’s an overview of how to prepare these pork medallions with onion gravy.
(Scroll below to the printable recipe card for details and measurements.)
- Cook the pork medallions. Season both sides with salt and pepper then cook in olive oil over medium-high heat for 3 to 4 minutes per side. Transfer to a plate and cover with foil.
- Cook the onions. Melt the butter in the skillet then add the onions and cook for 8 to 10 minutes, until caramelized. Add the garlic and cook just until fragrant. Sprinkle the flour over top and cook for 1-2 minutes.
- Make the gravy. Slowly add the broth, stirring continously. Stir in the Worcestershire, sauce, thyme, salt, and pepper. Simmer for 1-2 minutes to thicken.
- Add the pork. Return the pork to the skillet, coating with the brown gravy. Cook until heated through with an internal temperature of 145F.
Tips & Variations
Here are a few tips and variations to keep in mind when making your pork tenderloin medallions.
- The brown gravy onion sauce can be made in advance and refrigerated. Just reheat it when you’re ready to serve.
- Make it gluten-free. For a gluten-free version, use cornstarch or a gluten-free flour blend instead of all purpose flour.
- Bake the pork. The stovetop method provides a better sear on the medallions, but if preferred you can bake in the oven. Do so at 375°F until they reach an internal temperature of 145°F.
- This recipe can easily be doubled. Make sure to use a larger skillet or cook the pork in batches.
Serving Suggestions
These pork tenderloin medallions pair well with so many savory sides, like creamy and smooth Mashed Potatoes to soak up the gravy or light and fluffy Rice Pilaf. For a roasted vegetable, Roasted Asparagus or Roasted Carrots are clear winners, and to complete the meal, you can’t go wrong with a nice Garden Side Salad or Dinner Rolls. Don’t forget the Apple Cobbler for dessert!
Proper Storage
- Fridge: Allow Pork Medallions to cool to room temperature, then place them in an airtight container or wrap them securely in aluminum foil or plastic wrap. They can be refrigerated for up to 3 days.
- Freezer: For extended storage, freeze the pork medallions in freezer-safe containers or Ziploc freezer bags, which can be kept for 2-3 months. Thaw overnight in the fridge. When reheating, ensure they reach an internal temperature of 165°F to ensure safety.
More Easy Pork Recipes:
- Pork Chops with Caramelized Apples
- Bangers and Mash
- Slow Cooker Pork Carnitas
- Moo Shu Pork
- Air Fryer Pork Chops
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Pork Medallions with Onion Gravy
Ingredients
For the Pork:
- 1 pound pork tenderloin , sliced into 1-inch thick medallions
- salt and pepper , to taste
- 2 tablespoons olive oil
For the Gravy:
- 2 tablespoons butter
- 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!
I loved this recipe. You can switch it up too. Easy to make.
Have made this twice and making again tomorrow for 6 friends. It’s a great recipe. I add 1 tsp. Of Harvey’s Bristol Creme sherry and it’s fabulous. Usually serve mashed potatoes but tomorrow serving it with fresh pasta for a change. Adding roasted peppers, squash and mushrooms as a side.
Excellent recipe! Will make again and again. Thank you for sharing this.
Dellicious & Easy
This is very tasty and easy to make
it was a huge hit at our house! kids and husband both had seconds! I love pork tenderloin but never seemed to get it right, this recipe was delicious! easy to make, simple ingrdients and soooo flavourful! i used water instead of broth cause thats what i had on hand and it was amazing I can only imagine next time when i use broth!! thank you!!
This was a delicious dish. I’m usually not a pork eater but this will be in my rotation.
Loved it! I do almost all the cooking & found this recipe “fussier” than my norm. I feel it was worth it. Hubby doesn’t like anythjng “fussy” & claimed it was edible. Dont care – I’ll make it again.
Perfect weeknight dinner!! Delish!!
Very tender
This was a hit with my family and is on our regular rotation now
I don’t make pork very often because it always seems meh. However, this will definitely be in the rotation because it was so easy to make with minimal ingredients. So much flavor and perfect for weeknight dinner paired with lots of different veg and sides. Thank you for helping me to like pork again!
I love this recipe…..quick, easy, delicious!!!
I have boneless pork chops in my freezer. Can I use in place of the tenderloin ?
Hi Lynn – I’d have to test it further. For proper results, use a pork tenderloin.
I made this with some frozen chops cut in half and it was delicious. I was trying to use up things in my freezer and we all had seconds. No leftovers.
Great recipe, it smelled so good cooking and it tasted delicious!
This was so flavorful, the pork was tender, the onions add just the right bite
OMG! So simple and elegant too, very full of flavor. Only change was I added half a diced red pepper and a little more garlic just because I already had it cut up lol.
This recipe is a keeper! My husband loved it. Easy & delicious ?
I really like this it’s a good way to make pork tenerloin.
I loved this recipe. I made it exactly as directed and it came out perfect. The onion gravy was delicious and the pork was perfectly cooked and tender. This will be part of our dinner rotation from now on!
Great flavor and so tender.
Voted into our meal rotation! Flavorful!! Served with rice.
Turned out fantastic!
Made this tonight and it was loved by all. I doubled the gravy (mashed potatoes and a larger loin). The loin was so tender and flavorful. It did take me much longer to carmelize the onions. I wouldn’t change a thing. Thank you for sharing on the TikTok with your full recipe here.
I really loved this!! Made it for my son and his family who were visiting, and it was a hit. Everyone liked it a lot. Made it just as written.
I love pork tenderloin, this is delicious!!
Very tasty! Easy enough for a week night. Added mushrooms and served with rice! Thank you!
This was really delicious. I added baby Bella mushrooms to the onions and it was a nice addition.
This recipe is so good & easy too. My husband isn’t fond of pork but he really enjoyed this recipe.
Delicious easy meal. The gravy was excellent and medallions divine. Saving this s recipe for sure!!
I just made this with mashed potatoes and roasted broccoli! Amazing! Amazing! Amazing! I’m not a huge fan of pork but this recipe is just phenomenal! Easy and fast also! I will definitely add this to my rotation. Delicious! Thank you!
My family loved this recipe… It’s a keeper
Very tasty doubled the beef broth and flour for additional gravy and used fresh rosemary instead of thyme. Delicious will make again
Can I make this ahead of time and reheat it in a casserole dish in the oven?
This gravy is so good and so easy. I would have never thought about putting thyme in it.
Made this tonight and it was amazing. I used a gluten-free gravy pack instead of the flour, just because I had it, and I had 1/2 cup more liquid following the packet instructions. I’ll try it with the flour next time. This is really a great recipe and likely how I’ll eat pork tenderloin for the rest of my life. Now I need to look at your other recipes here.
This was so good! I’ll definitely be making this for when we have friends over for dinner. Yum!
Delicious! I love the level of flavor searing the pork gives the dish. And the onion gravy was over the top. I didn’t believe it was possible to develop the flavors it did in such short cook time. I’m a believer. Thank you for sharing