Best French Onion Pork Tenderloin Medallions Recipes

French Onion Pork Tenderloin Medallions image

Provided by little_wing

Categories Pork

Time 35m

Yield 3 serving(s)

Number Of Ingredients 10

1 (12 ounce) pork tenderloin
2 teaspoons chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
2 large onions, thinly sliced
1 red bell pepper, thinly sliced
2 garlic cloves, minced
1 1/2 cups beef stock
1 tablespoon Worcestershire sauce

Steps:

Using chef's knife trim all fat from the tenderloin. Cut tenderloin into 1 inch medallions and sprinkle with rosemary and half each of the salt and pepper.
In large non-stick skillet heat half of the oil over medium high heat and brown pork in batches if necessary.
Remove to plate. Return skillet 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.
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 skillet and turn to coat in sauce for about 2 minutes or until a hint of pink remains in pork.

Nutrition Facts : Calories 249.3, Fat 9.6, SaturatedFat 2.5, Cholesterol 74.8, Sodium 700.4, Carbohydrate 14.5, Fiber 2.4, Sugar 6.5, Protein 26.1

French Onion Pork Tenderloin Medallions image

Provided by lady_heather

Categories Pork

Time 30m

Yield 3 serving(s)

Number Of Ingredients 9

1 pork tenderloin (about 450g/16oz)
2 teaspoons chopped fresh rosemary
salt and pepper
2 teaspoons vegetable oil
2 large onions, thinly sliced
1 red pepper, thinly sliced
2 garlic cloves, finely chopped
12 fluid ounces beef stock
1 tablespoon Worcestershire sauce

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.

Nutrition Facts : Calories 94.6, Fat 3.5, SaturatedFat 0.6, Sodium 451, Carbohydrate 14.4, Fiber 2.3, Sugar 6.5, Protein 2.8