Pork Medallions In Onion Gravy

These tender pork medallions are seasoned with our bold Montreal Magique blend and seared to perfection, creating a deliciously caramelized crust, and topped with an onion gravy.

Servings

4

Prep Time

10 Min

Cook Time

35 Min

Ingredients

2 lbs pork tenderloin

4 tbsp Noshejan Montreal Magique

6 tbsp butter

2 large onions, halved and sliced

6 garlic cloves, minced

2 tbsp flour

2 cups beef broth

1 tbsp Worcestershire sauce

Instructions

Slice the tenderloin into 1" thick slices. Sprinkle 2 tbsp Noshejan Montreal Magique evenly over all slices so both sides are coated well.

In a large pan, heat 2 tbsp butter over medium-high heat. Cook medallions for 3 minutes per side (top & bottom). Remove from heat and set aside.

In the same pan, melt the remaining butter over medium heat. Add the onions. Cook for 20 minutes, stirring often. Add the garlic and cook for one more minute.

Sprinkle the flour evenly over the onions. Mix well until the flour is combined well with the onions.

Slowly add the beef broth, a little at a time, stirring constantly. Bring the heat up to medium-high. Add the Worcestershire sauce and remaining Noshejan Montreal Magique and mix well.

Add the medallions back to the pan, nestling them within the onion mixture. Cook for 3 minutes per side, ensuring the medallions' internal temperature reaches 145°.

Serve the medallions with the onion gravy poured on top. Garnish with chopped parsley if preferred.