Monday, November 21, 2011

Pork Tenderloin Medallions with Balsamic Onion Sauce

I decided to splurge and get some pork tenderloin instead of the usual bone-in pork chops.... definitely worth it!  This was WAY more tender and flavorful than they tend to be, plus you don't have to cut around the bone!

The only vegetable I put in the sauce was onion, but if I had had mushrooms, I definitely would have included them.  So give that a try. 

What you need:
Two 1-pound pork tenderloins, cut into 1/2 inch medallions.
Salt, pepper, and garlic powder
Cooking Spray or small amount of olive oil.
1-2 cups sliced onion
3-4 garlic cloves, thinly sliced
(mushrooms, sliced, if you have them- I definitely think they would add to this!)
1/2 cup Balsamic Vinegar or 1/4 cup Balsamic Glaze
2-3 tablespoons flour

Place the tenderloin medallions, 1-2 teaspooons salt, 1 tablespoon black pepper, and 1 Tablespoon garlic powder, and 1/2 teaspoon dried sage in a large bowl.  Stir to even distribute seasoning.  Heat a large frying pan on high until very hot.  Spray with cooking spray or add a little bit of oil and let that heat up.  Place the tenderloin medallions in a layer across the pan (you may not be able to fit them all at once, depending on your pan size and how much tenderloin you are doing).  Sear for 2 minutes, then flip, cover, and let cook 5-7 minutes more, or until cooked through.  Remove from pan and place on a plate.  Cook the remaining tenderloin in the same fashion if necessary.  Remove that to the plate, spray the same pan with oil again and add the onions, garlic, and mushrooms.  Saute until softened and slightly browned, then add 1/4 basamic glaze (which is I used since I didn't have balsamic vinegar at the time) or 1/2 cup balsamic vinegar.  Also add 1/3 cup water if you use the glaze or a few tablespoons if you use the vinegar.  Whisk in the flour until smooth and then add the tenderloin back into the pan.  Stir to coat in the sauce and let cook 3-4 minutes until the pork has heated back through and the sauce has thickened slightly.  Ready to serve!

I served this with sauteed swiss chard on the side for me, and herb roasted potatoes for Rob.  Yum!

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