French Onion Pork Tenderloin Medallions
Elevate your weeknight dinner game with these French Onion Pork Tenderloin Medallions—a comforting fusion of juicy pork, sweet caramelized onions, and rich, melty Gruyère cheese. In this recipe, thick medallions of pork tenderloin are seared to golden perfection, then simmered in a savory sauce of beef broth, dry white wine, and fragrant thyme. The star of the dish, deeply caramelized onions, infuses every bite with the irresistible flavor of classic French onion soup. Finished with a bubbling layer of Gruyère and a sprinkle of fresh parsley, this dish is perfect for cozy evenings. Serve it with creamy mashed potatoes or crusty bread to soak up the flavorful sauce. Ready in under an hour, this one-pan masterpiece is as elegant as it is easy! Ideal for fans of French-inspired recipes, pork medallions, and hearty skillet dinners.
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Recipe Information
Ingredients
- 1 whole (about 1.5 lbs) Pork tenderloin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 large (thinly sliced) Yellow onions
- 2 cloves (minced) Garlic
- 1.5 cups Beef broth
- 0.5 cups Dry white wine
- 1 teaspoon Worcestershire sauce
- 1 teaspoon (fresh, chopped, or 1/2 teaspoon dried) Thyme
- 1 cup (shredded) Gruyère cheese
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Trim any excess fat or silver skin from the pork tenderloin and cut it into 1-inch thick medallions. Pat each medallion dry with a paper towel.
Season both sides of the pork medallions with salt and pepper. Lightly dredge them in the all-purpose flour, shaking off any excess.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Sear the pork medallions for 2-3 minutes per side until golden brown. Transfer them to a plate and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and butter to the skillet. Add the sliced onions and cook, stirring frequently, for 15-20 minutes, or until they are deeply caramelized and golden brown.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Deglaze the pan by adding the dry white wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to reduce by half, about 2-3 minutes.
Add the beef broth, Worcestershire sauce, and thyme to the skillet. Bring the mixture to a simmer.
Return the pork medallions to the skillet, nestling them into the onion mixture. Spoon some of the sauce over the medallions, cover the skillet with a lid, and let simmer for 10-12 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
Sprinkle the shredded Gruyère cheese over the medallions and onion mixture. Cover again and cook for an additional 2-3 minutes, until the cheese is melted and bubbly.
Garnish with chopped fresh parsley and serve immediately. Pair with mashed potatoes, roasted vegetables, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 36% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1635 mg | 71% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.8 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 349 mg | 27% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1025 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
