As a working mom, I’m always on the hunt for dinner recipes that feel a little fancy without requiring a ton of effort or leaving me with a sink full of dishes. This One-Pan Savory French Onion Pork Medallions recipe is one of my secret weapons. It takes the classic, comforting flavors of French onion soup—caramelized onions, rich broth, and gooey cheese—and transforms them into a quick and satisfying weeknight meal.
The key to this dish is all in the pan. We’re building layers of flavor from the very start. First, you’ll want to take a moment to prep your pork tenderloin. I like to cut it into thick medallions and then lightly pound them out to about half an inch. This helps them cook quickly and evenly. A simple sprinkle of salt and pepper is all they need for now.
Next, we start with the onions. We’re not fully caramelizing them just yet, but we’re getting them nice and soft in a mix of butter and olive oil. We’ll add some minced garlic for a fragrant kick. Then, a splash of Chardonnay deglazes the pan, lifting all those browned bits from the bottom and adding a layer of depth to our sauce. This is my little wine-and-dine moment of the night, even if it’s just for me and the pork.
This recipe is a two-step wonder. Because the pork and onions need to cook in batches to get a good sear, we repeat the process twice. It might seem like an extra step, but trust me, it’s worth it. You get that beautiful golden crust on the pork and perfectly browned onions every time. I cook the pork until it reaches an internal temperature of 145 degrees Fahrenheit, which is the safe temperature for pork. It stays incredibly juicy and tender this way!
After both batches are cooked and resting on a plate, we bring everything back to the pan for the grand finale. We’ll whisk in a bit of flour to create a roux, then pour in beef stock to create a rich, savory broth that thickens as it boils. The cooked pork medallions are then nestled back into the pan, soaking up all that delicious flavor.
The final touch is, of course, the cheese. A generous sprinkle of shredded gruyere or Swiss cheese over each medallion melts into a decadent, gooey blanket. The cheese, the tender pork, the savory onions—it all comes together in one glorious pan. Serve it with some roasted vegetables, a simple side salad, or some crusty bread for dipping, and you’ve got a meal that feels like a special occasion, but comes together on a regular Tuesday.
One-Pan Savory French Onion Pork Medallions
Description
Thinly sliced pork tenderloin medallions are seared with savory onions, then simmered in a rich sauce made with beef stock and wine. Finished with a sprinkle of melted gruyere cheese, this one-pan dish delivers the classic flavors of French onion soup in a quick and satisfying dinner.
Ingredients
Instructions
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Tenderize pork medallions until they are ½ inch thick. Lightly sprinkle one side with coarse kosher salt and pepper.
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Place a large pan on the stove on medium-high heat. Add butter and 2 TBSP olive oil to the pan.
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When the butter and oil are melted, add half of the slices of onions. Saute the garlic and onions for 2 minutes, until barely softened. Add the garlic and saute for 30 seconds.
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Add ¼ cup of Chardonnay to the pan. Bring the wine to a boil and then reduce heat to low. Simmer for 2-3 minutes to cook off the alcohol.
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When the wine is reduced by half, add half of the pork medallions to the pan, salted side down and pull the onions to sit on top of them. Cook for 5 minutes, then flip and this time nestle the onions around them so they are touching the pan.
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Cook the pork medallions and onions for another 4-7 minutes or until the pork has an internal temperature of 145 degrees and the onions are browned. Transfer the pork and onions to a plate with paper towels.
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Repeat these steps with the remaining onions, garlic, wine, and pork medallions.
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Return all of the onions to the pan and warm them up for 30 seconds. Take the flour and sprinkle it evenly over the onions, stirring to make sure the flour is distributed.
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Whisk in the beef stock, stirring vigorously to blend it into the floured onions, and bring it to a boil.
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Boil for 2-4 minutes or until the broth starts to thicken. Return all of the pork medallions to the pan and nestle in the onion broth.
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Sprinkle shredded gruyere or swiss cheese over each medallion. Let set until the cheese is melted.
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Serve with some of the broth drizzled on top!
