Prep 5 mins
Cook 20 mins
Sweet pork medallions smothered in tangy mushrooms, onion, and a rich gravy. This recipe was kind of just thrown together when I could not find a good pork medallion recipe. The flavors came together so nicely I had to share it. My husband told me that it was his new favorite dish and that it was restaurant worthy, he is an honest guy, that comment makes a girl feel good!
- 8 pork medallions (lean and boneless)
- 1⁄2 yellow onion
- 10 mushrooms
- 1⁄4 cup red wine vinegar
- 1 tablespoon unsalted butter
- 1 teaspoon minced garlic clove
- 1⁄2 cup apple butter
- 2 tablespoons olive oil
- 2 cups warm water
- 1 (1 ounce) package pork gravy mix (Pork flavored-just add water mix)
- 2 teaspoons dried parsley
- 2 -4 tablespoons fresh ground pepper
- 2 -5 teaspoons salt
- Chop up half of a yellow onion. Chop fine or thick, I cut my onions to be about half of an onion ring.
- Melt butter in desired pan on low heat, add onions.
- Rinse and cut mushrooms to desired thickness, add them to the onions.
- Add the garlic and half of the red wine vinegar to the mushrooms and onions.
- Cover pan and let sit on low to med heat. Stir occasionally.
- When onions are golden and soft remove ingredients from pan into separate dish, cover dish and set it in the microwave to stay warm.
- Keep pan on low to med heat and drizzle olive oil in pan.
- Place the medallions in the olive oil.
- Brush medallions with apple butter then sprinkle pepper on the medallion. Flip each medallion and brush the rest of the apple butter on the other side and sprinkle more pepper. Now the medallions should be covered in the apple butter and pepper on each side.
- Add a half cup of warm water and the rest of the red wine vinegar to the pan and cover, by adding the water to the medallions, they will stay moist.
- Turn over medallions when starting to brown. Cut open a medallion to determine whether it is done or not. Pork will look a little pink in the middle, it is not like chicken, but the meat should only be slightly pink, mostly white.
- When medallions are finished add them to the onions and mushrooms, then recover.
- There should be some juice still in the pan keep that on the heat and add the gravy mix.
- Slowly add the rest of the warm water to the pan and wisk together with a fork, the gravy should be smooth and not too thick.
- Add parsley and desired amount of salt and pepper.
- When the gravy is finished add all ingredients back into the pan and mix together, cover pan and let sit for a few minutes on low heat, this way all of the flavors infuse together.
- Serve a couple medallions topped with the mushroom, onion, gravy mix.
- Serving side suggestion: broil asparagus in olive oil and cracked pepper. Buttery garlic mashed potatoes are also a great flavor match.