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Pork Medaillons with Glazed Onions

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


  • 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

Nutrition 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

How to Make It

  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.

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