French Onion Pork Tenderloin Medallions Recipes

THICK-CUT PORK TENDERLOIN MEDALLIONS

Steps:

• Trim fat and silverskin from tenderloins. Cut crosswise into 1 1/2" pieces and tie each piece with a piece of kitchen twine so they won't slump over in the pan. The thin, tapered end pieces can be shaped to match by scoring 3/4 of the way through the meat, folding in half and tying to secure; make sure the top and bottom surfaces are flat.
• Season pork with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add pork cut side down and cook, without moving pieces, until well-browned, 3 to 5 minutes. Turn pork and brown on second side, 3 to 5 minutes more. Reduce heat to medium. Using tongs, stand each piece on its side and cook, turning pieces as necessary, until sides are well browned and internal temperature registers 145 to 150 degrees on instant-read thermometer, 8 to 12 minutes. Transfer pork to platter and tent lightly with foil; let rest while making pan sauce, then serve.

ONION PORK TENDERLOINS

Steps:

• In a large skillet over medium-high heat, brown tenderloins in oil on all sides. Sprinkle soup mix over the meat; add wine to the skillet. Reduce heat. Cover and simmer for 25-30 minutes or until a thermometer reads 160°, adding water to the skillet if needed. Remove tenderloins and keep warm. , In a small bowl, combine the cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with tenderloins.

FRENCH ONION PORK TENDERLOIN MEDALLIONS

Steps:

• 1.Using chef's knife trim all fat from the tenderloin. Cut tenderloin into 2.5cm(1in) medallions and sprinkle with rosemary and half each of the salt and pepper.
• 2.In large non-stick frying pan heat half of the oil over medium high heat and brown pork in batches if necessary. Remove to plate.
• 3.Return frying pan to heat and add remaining oil. Cook onions, stirring for about 8 minutes or until beginning to turn golden. Reduce heat to medium and cook, stirring for about 10 minutes or until very soft and golden. Add red pepper and garlic and cook for 2 minutes.
• 4.Add stock and Worcestershire sauce and remaining salt and pepper. Bring to boil and boil for 5 minutes or until reduced by half. Return pork to frying pan and turn to coat in sauce for about 2 minutes or until hint of pink remains in pork.