What makes pork tenderloin medallions with caramelised onions a good choice?
This recipe is a great choice because it uses affordable ingredients that are easy to find in any shop. Cooking the pork as medallions ensures every piece stays juicy and full of flavour. The onions add a rich depth to the sauce without needing much extra effort. Families usually enjoy Pork Tenderloin Medallions with Caramelised Onions because the flavours are mild and very comforting.
A step-by-step guide to pork tenderloin medallions with caramelised onions
Preparation: Slice the pork tenderloin into thick medallions and season them with salt and pepper. Slice the onions thinly and set them aside while you heat the pan.
Searing: Heat the oil in a frying pan and brown the pork medallions for two minutes on each side. Remove the meat from the pan and keep it warm on a plate.
Onions: Melt the butter in the same pan and add the sliced onions. Cook them over medium heat for about fifteen minutes until they are soft and brown.
Finishing: Add the stock and thyme to the pan then return the pork to the onions. Simmer everything together for five minutes until the sauce thickens and the pork is cooked through.
My best tips for pork tenderloin medallions with caramelised onions
Make sure to slice the onions thinly so they soften and brown evenly in the pan. Do not rush the onions because the slow cooking brings out their natural sugars. If the pan looks too dry, add a small splash of water or extra stock. You can also add a little balsamic vinegar at the end if you want a deeper colour and tangier taste. Always let the meat rest for a few minutes before serving to keep it moist. Pork Tenderloin Medallions with Caramelised Onions tastes excellent served alongside mashed potatoes or steamed green beans.
You can also try these recipes:
spinach tart,
baked oats or
homemade pizza dough.
