A delightful twist on a classic pork medallion dish, featuring a rich onion and herb sauce.
Trim the pork tenderloin of any excess fat and slice it into 1-inch thick medallions.
Ensure uniform thickness for even cooking.
Season the medallions with rosemary, salt, and pepper on both sides.
Press the seasoning gently into the meat for better adherence.
Heat half the olive oil in a large skillet over medium-high heat and sear the pork medallions on both sides until golden brown. Remove and set aside.
Avoid overcrowding the skillet to ensure proper searing.
Add the remaining olive oil to the skillet and sauté the onions until they are soft and golden, about 10 minutes.
Stir frequently to prevent burning.
Add the red bell pepper and garlic to the skillet and cook for 2 minutes until fragrant.
Chop the garlic finely for even distribution.
Pour in the chicken stock and Worcestershire sauce, then bring to a boil and reduce by half.
Scrape the bottom of the skillet to incorporate all the flavors into the sauce.
Return the pork medallions to the skillet, coating them in the sauce, and cook for 2 minutes until heated through.
Ensure the pork is fully coated for maximum flavor.
Serve the pork medallions with the onion and pepper sauce, garnished with additional rosemary if desired.
Pair with your favorite side dish for a complete meal.
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