Pork Tenderloin Medallions with Caramelised Onions
Pork tenderloin medallions with caramelised onions is a one-pan dinner built on a lean, quick-cooking cut and a slow-cooked onion sauce. The pork is sliced into thick rounds and browned for six minutes, then finished in a sauce of golden onions, stock, thyme and a splash of balsamic vinegar. It feeds four, and the onions do all the work.
- Total
- 50 min
- Prep
- 15 min
- Cook
- 32 min
- Serves
- 4
- Per serving
- 305kcal
Buying and preparing pork tenderloin medallions with caramelised onions
Pork tenderloin, sometimes sold as pork fillet, is the long, thin muscle from along the backbone. It has very little fat, which is why it cooks fast and also why it dries out if you take your eye off it. Look for a pale pink piece weighing around 600g, and trim off the thin silvery skin with a sharp knife, because it stays chewy when cooked.
Cut across the grain into rounds about 2.5cm thick. Thinner slices overcook before the sauce is ready. If one end of the tenderloin is much thinner, fold it under or cut that piece slightly thicker so every medallion cooks at the same rate.
Pork tenderloin medallions with caramelised onions, step by step
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- Cut and season Slice the tenderloin into 2.5cm thick medallions. Pat them dry with kitchen paper and season both sides with the salt and pepper. Slice the onions thinly.
- Brown the pork Heat the oil in a large frying pan over a medium-high heat. Cook the medallions for on each side, until deep golden. Lift them onto a plate. They will not be cooked through yet.
- Caramelise the onions Turn the heat down to medium-low and melt the butter in the same pan. Add the onions and a pinch of salt and cook for about , stirring every few minutes, until soft and a deep golden brown. If they catch, add a splash of water.
- Make the sauce Stir in the thyme and balsamic vinegar, then pour in the hot stock. Let it bubble for a minute, scraping up the sticky bits from the base of the pan.
- Finish the pork Return the medallions and any juices to the pan. Simmer gently for , turning once, until the pork is steaming hot all the way through with no pink left (75°C on a meat thermometer) and the sauce has reduced to a glossy coating.
- Rest and serve Take the pan off the heat and leave the pork for before serving with the onions spooned over.
What to serve and what to swap
Mash, boiled new potatoes or a bowl of buttery tagliatelle all catch the onion sauce well, and green beans or steamed tenderstem broccoli add a fresh contrast. This is a good dinner for mid-week because everything happens in a single pan.
The same slow onions work with other meat. Try them with beef patties with caramelised onions, or swap the tenderloin for pan-fried pork chops if that is what you have. For a faster version without the sauce, there is an air fryer pork tenderloin medallions recipe.
Common problems and fixes for Pork Tenderloin Medallions with Caramelised Onions
- The onions burn before they turn sweet.
- The heat is too high. Keep it at medium-low, stir regularly and add a tablespoon of water whenever the pan looks dry, so the onions soften and sweeten rather than scorch.
- The medallions are dry and tough.
- Tenderloin is very lean and overcooks fast. Cut the medallions no thinner than 2.5cm, keep the final simmer to 5 minutes and check the middle with a thermometer rather than guessing.
- The sauce is too thin.
- Lift the pork out onto a warm plate and boil the sauce hard for a minute or two until it clings to a spoon, then return the meat.
Frequently asked questions about Pork Tenderloin Medallions with Caramelised Onions
How long do you cook pork tenderloin medallions?
Brown them for 3 minutes on each side, then simmer for 5 minutes in the sauce. Pork should be steaming hot all the way through with no pink and clear juices, or 75°C in the centre.
What do you serve with pork tenderloin medallions with caramelised onions?
Creamy mashed potato is the classic partner, as it soaks up the sauce. Boiled new potatoes with steamed green beans or tenderstem broccoli also work well.
Can I use red onions instead?
Yes. Red onions give a slightly sweeter, jammier sauce and a darker colour. Use the same weight and cook them for the same time.
Can you make the onions ahead?
Yes. Caramelise them up to 2 days ahead, cool them quickly and keep them covered in the fridge. Reheat in the pan before you brown the pork.
How did you like the recipe?
4.7 / 5 · 45 ratings
