Pork Medallions

Pork Medallions Recipe

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Carla Tipton


This medallions are tender and favorful.


★★★★★ 1 vote


  • ·
    1 pork tenderloin
  • ·
    1 tablespoon olive oil
  • ·
    1 1/2 teaspoon butter or margarine
  • ·
    1 small onion, sliced
  • ·
    1/4 cup sliced fresh mushrooms (i sometimes leave out)
  • ·
    1 garlic clove, minced
  • ·
    2 teaspoon all purpose flour
  • ·
    1/2 cup chicken broth
  • ·
    1/4 teaspoon dried rosemary, crushed
  • ·
    1/4 teaspoon dried savory
  • ·
    1/4 teaspoon salt - 1/8 pepper
  • ·
    minced fresh parsley (if desired)

How to Make Pork Medallions


  1. Slice tenderloin into 1/2" thick Medallions. In a skillet, brown pork in oil for about 3 minutes on each side. Remove from skilet and set aside. In same skillet melt butter. Add the onion, mushrooms and garlic;saute for 1-2 minutes. Stir in flour until blended. Gradually stir in broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened.
  2. Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.

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About Pork Medallions

Course/Dish: Pork

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