Pork Filet Mignon with Onions
Elevate your dinner table with this elegant and flavorful Pork Filet Mignon with Onions recipe, a restaurant-quality dish that's surprisingly easy to make at home. Tender, juicy pork medallions are perfectly seared to form a golden crust, then simmered in a rich, buttery pan sauce infused with garlic, fresh thyme, and a splash of balsamic vinegar. The real star, however, is the deeply caramelized onions, which add a sweet and savory complexity to every bite. This 45-minute recipe is a perfect option for a date night or special gathering, and it pairs beautifully with creamy mashed potatoes or roasted vegetables. Impress your family and guests with this comforting yet refined dish, packed with bold flavors and luxurious textures.
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Recipe Information
Ingredients
- 4 pieces pork filet mignon (center-cut medallions)
- 2 large yellow onions
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic
- 4 sprigs fresh thyme (optional)
- 1 tablespoon balsamic vinegar
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.25 cup beef or chicken stock
Instructions
Remove the pork filet mignon medallions from the refrigerator and let them come to room temperature for about 20 minutes before cooking. Pat them dry with paper towels.
Peel and thinly slice the yellow onions. Mince the garlic cloves.
Heat 1 tablespoon of olive oil and 2 tablespoons of unsalted butter in a large skillet over medium heat. Once the butter has melted, add the onions and a pinch of salt. Cook, stirring occasionally, for about 12-15 minutes until the onions are soft and caramelized. Adjust the heat if needed to prevent burning.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Add the balsamic vinegar and stir well. Remove the caramelized onions from the pan and set aside.
Season the pork medallions generously on both sides with kosher salt and black pepper.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the pork medallions to the pan and sear for 2-3 minutes on each side, until browned and a crust forms. If using, add the fresh thyme sprigs to the pan for extra flavor.
Lower the heat to medium and add the remaining 1 tablespoon of unsalted butter and the stock to the pan. Spoon some of the melted butter and stock over the pork medallions. Cover the skillet with a lid or foil and cook for an additional 5-6 minutes, or until the internal temperature of the pork reaches 145°F (63°C) for medium doneness.
Remove the pork from the pan and let it rest for 5 minutes.
While the pork rests, return the caramelized onions to the skillet and stir them into the pan sauce until heated through.
Serve each pork filet mignon topped with a generous spoonful of the caramelized onions and pan sauce. Pair with mashed potatoes, roasted vegetables, or a fresh side salad for a complete meal.
Nutrition Facts
Calories |
287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 248 mg | 11% | |
| Total Carbohydrate | 8.6 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.8 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 417 mg | 9% | |
*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.
