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Ingredients
Scale
- 1 pork tenderloin, (about 1 lb) trimmed
- salt and pepper
- 1 tablespoon oil
- 1 yellow onion, (finely diced)
- 2 tablespoons salted butter
- 2 cloves garlic, (finely minced)
- ½ teaspoon salt
- ¼ teaspoon paprika
- 1 tablespoon all-purpose flour
- ¾ cup low sodium chicken broth
- 1 tablespoon balsamic vinegar
- 2 tablespoons heavy cream, (optional)
- fresh chopped parsley and freshly cracked black pepper as desired
Instructions
- Slice the pork tenderloin into ¾-1" medallions and season lightly with salt and pepper.
- In a large skillet, heat oil over medium-high heat and sear the pork medallions for 2-3 minutes on each side until golden.
- Remove the medallions to a plate and cover with foil to keep warm.
- In the same skillet, add butter and diced onion, cooking until the onion is soft and translucent.
- Stir in minced garlic, salt, and paprika, and cook for another minute.
- Sprinkle in flour and stir for about 30 seconds, letting it combine with the onion mixture.
- Gradually whisk in chicken broth and balsamic vinegar, bringing the mixture to a simmer. Let it thicken slightly.
- If using, add heavy cream for added richness and stir well.
- Return the pork medallions to the skillet to heat through, finishing with garnishes of parsley and black pepper.
Notes
Ensure the pork is not overcooked for tenderness.
Feel free to adjust the cream quantity based on your preference for richness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 medallion
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg