Pork Medaillons with Glazed Onions

Oxmoor House
Ask your butcher to trim the fat from the pork tenderloin and cut it into slices.
4 servings


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1 pound pork tenderloin
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray
1 teaspoon olive oil
1 small red onion, thinly sliced and separated into rings
3 tablespoons balsamic vinegar
2 teaspoons honey


1. Trim fat from pork. Cut pork into 1-inch-thick slices. Place slices between two sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Sprinkle with thyme, salt, and pepper.

2. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add pork; cook 3 minutes on each side or until browned. Remove from skillet, and keep warm.

3. Heat oil in skillet over medium heat; add onion. Cook 8 to 10 minutes or until onion is tender, stirring often. Add vinegar and honey; cook, stirring constantly, 1 minute or until onion is glazed. Spoon onion over pork.

Created date

April 2008

Nutritional Information

Calories 182
Caloriesfromfat 22 %
Fat 4.5 g
Satfat 1.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.8 g
Carbohydrate 10.6 g
Fiber 1.9 g
Cholesterol 74 mg
Iron 0.0 mg
Sodium 207 mg
Calcium 0.0 mg