Your mashed potatoes are begging for these savory and tender pork medallions! Saucy and simple to make in under 30 minutes.
Ingredients:
1 lb pork tenderloin, cut in 1" slices
Montreal steak spice
2 tbsps olive oil
Gravy:
2 tbsps butter
1 large onion, thinly sliced
2 tsps minced garlic
1 tbsp flour
1 cup beef broth
2 tsps worcestershire sauce
1 tsp dry thyme
Give the slices of pork a generous sprinkling of Montreal steak spice then cook them in a skillet on medium high heat with 2 tbsps olive oil. They'll need about 3-4 minutes per side then remove to a plate.
Melt the butter for the gravy in the same pan and on medium heat cook the onions for 8-10 minutes. Add the garlic until fragrant, about 30 seconds.
Whisk the flour into the broth, worcestershire sauce and thyme. Make a well in the center of the onions. Pour in and whisk to avoid lumps then stir together with the onions and cook 1-2 minutes to thicken.
Return the pork to the pan to heat through. The internal temperature should read 145°F.
Served up on mashed potatoes or if you prefer buttered egg noodles or rice.
Serves 3-4
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