These Pork Medallions with Balsamic Onion Gravy are full of flavor, with a perfectly seasoned creamy gravy with sautéed onions and a touch of vinegar. Ready in 30 minutes with simple ingredients and one skillet!
If pork tenderloin is your thing (or you’re just realizing it might be), there are plenty more delicious ways to cook it: Slow Cooker Pork Tenderloin, Grilled Pork Tenderloin, and Air Fryer Pork Tenderloin are some of our favorites!
This Pork Medallions with Balsamic Onion Gravy recipe checks all the boxes! It’s quick, full of flavor, and everyone (yes, even the picky eaters) cleans their plate.
You’ll need pork tenderloin, onion, garlic, broth, some simple seasonings and a splash of balsamic vinegar. Plus, everything comes together in one skillet for easy cleanup!
The gravy is rich, savory, and just a little tangy, but not too much. Even my kids love it over mashed potatoes or with a side of roasted potatoes.
Ingredients you’ll need:
- Pork tenderloin: Trimmed and sliced into medallions for quick, even cooking! Grab a regular pork tenderloin and not the kind that comes in with seasoning.
- Yellow onion: Finely diced and caramelized slightly for a mellow, sweet base to the gravy.
- Butter: Helps soften the onions and adds richness to the sauce.
- Garlic, paprika and salt: season our gravy.
- Flour: Thickens the gravy. Don’t skip it unless using a gluten-free alternative.
- Chicken broth: Keeps the sauce light and savory; use low-sodium so you can control the salt.
- Balsamic vinegar: Adds a slight tangy flavor that ties everything together. If you’re unsure, you can start with a small amount, then taste and increase before serving.
- Heavy cream (optional): For a smoother, silkier gravy. Totally optional but highly recommended!
How to cook Pork Tenderloin Medallions:
This recipe is super easy to pull together with just one skillet and a few simple steps! You can find everything you need to know in the pink recipe card below.
- Cut the pork into even medallions and season lightly with salt and pepper.
- Brown the medallions on both sides.
- Cook onions and butter until soft and golden. Add garlic, salt, and paprika.
- Stir in flour until no white bits remain.
- Whisk in broth and balsamic. Add cream if using.
- Return the pork to the skillet, cover, and simmer until the sauce thickens and the pork is cooked through.
Tips for tender pork:
- Use a low simmer: After adding the sauce, keep the heat low so the pork stays tender and the gravy thickens gently without scorching.
- Trim the silver skin for the most tender bites: Lay the pork tenderloin flat and look for the shiny, silvery-white membrane along the surface. Slide a sharp knife just under one end of the silver skin, then hold it taut with your fingers while carefully slicing it away from the meat at a slight angle. It should come off in one long strip. Removing it prevents tough, chewy bites and helps the pork cook more evenly!
- Slice evenly: Aim for consistent thickness so each medallion cooks at the same rate.
How to store leftover pork:
Store leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Make sure the pork has thawed before reheating it!
Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to keep the pork from drying out.
Serving suggestions:
This dish is packed with rich, savory flavor, so serving it alongside something creamy, buttery, or veggie-loaded just brings the whole meal together in the most comforting, satisfying way!
We love spooning the balsamic onion gravy over these Garlic Mashed Potatoes. They’re smooth, velvety, and just right for soaking up every drop of sauce.
For something a little more unique, try this Baked Cheese Risotto for a cheesy, oven-baked twist on a classic!
Need some veggies on the side? Add some Honey Glazed Carrots, Cheesy Baked Asparagus, or classic Roasted Vegetables for extra nutrients and color.
And if you’re like us and never skip the bread, Homemade Dinner Rolls are perfect for soaking up that gravy. Definitely worth it.
Pork Medallions with Balsamic Onion Gravy
written by Ashley Fehr
Ingredients
- 1 pork tenderloin, (about 1 lb) trimmed
- salt and pepper
- 1 tablespoon oil
Balsamic Onion Gravy
- 1 yellow onion, (finely diced)
- 2 tablespoons salted butter
- 2 cloves garlic, (finely minced)
- ½ teaspoon salt
- ¼ teaspoon paprika
- 1 tablespoon all-purpose flour
- ¾ cup low sodium chicken broth
- 1 tablespoon balsamic vinegar
- 2 tablespoons heavy cream, (optional)
- fresh chopped parsley and freshly cracked black pepper as desired
Instructions
- Slice pork tenderloin into ¾-1" slices and season lightly with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Sear the pork medallions for 2-3 minutes per side, just until golden. Remove to a plate to keep warm and cover with foil.
Balsamic Onion Gravy
- Add onion and butter to the empty skillet and reduce heat to medium-low. Cook and stir until light golden and softened, about 3-4 minutes.
- Add garlic, salt, and paprika and cook for 1 minute.
- Stir in flour until no white remains.
- Whisk in the broth and balsamic, stirring until completely combined. Stir in the cream if using.
- Add the pork back into the skillet and cover with sauce. Cover the pan with a lid and simmer gently over medium-low heat.
- Cook until thickened and pork reaches an internal temperature of 145℉. Taste and adjust seasonings as desired.
Notes
- Pork tenderloin medallions: you can use this recipe with boneless pork chops or chicken breasts as well, chicken breasts will just need much longer to cook.
- Add bacon: a couple pieces of bacon added in with the onion adds great flavor!
- Make it dairy free: you can omit the cream and it will still be just as delicious! If skipping the cream be sure to increase the broth so it’s not too tangy.
- Make it gluten free: skip the flour and whisk 1 tablespoon of corn starch in with the broth before adding to the pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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