Pork Medallions with Onion Gravy

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• 1 pound pork tenderloin (, sliced into 1-inch thick medallions)
  Ingredient note

  Source: 1 pound pork tenderloin (, sliced into 1-inch thick medallions)
• As Needed + As Needed salt
  Ingredient note

  Source seasoning: salt and pepper (, to taste); Source seasoning: salt and pepper (, to taste)
• As Needed + As Needed Black pepper
  Ingredient note

  Source seasoning: salt and pepper (, to taste); Source seasoning: salt and pepper (, to taste)
• 2 tablespoons olive oil
  Ingredient note

  Source: 2 tablespoons olive oil
• 2 tablespoons butter
  Ingredient note

  Source: 2 tablespoons butter
• 1 each large onion (, thinly sliced)
  Ingredient note

  Source: 1 large onion (, thinly sliced)
• 2 cloves garlic (, minced)
  Ingredient note

  Source: 2 cloves garlic (, minced)
• 1 tablespoon all-purpose flour
  Ingredient note

  Source: 1 tablespoon all-purpose flour
• 1 cup beef broth
  Ingredient note

  Source: 1 cup beef broth
• 1 teaspoon Worcestershire sauce
  Ingredient note

  Source: 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried thyme
  Ingredient note

  Source: 1/2 teaspoon dried thyme

1. Season the pork medallions with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Add the pork medallions and cook for approximately 3 to 4 minutes on each side or until they are browned and cooked thoroughly. Once done, transfer them to a plate and cover them with foil to keep them warm.
3. In the same skillet, melt the butter over medium heat. Add the thinly sliced onion and cook until they are soft and caramelized about 8 to 10 minutes.
4. Add the minced garlic to the skillet and cook until fragrant, about 20 seconds.
5. Sprinkle the all-purpose flour over the onions and garlic, stirring constantly for 1 to 2 minutes, until no white patches remain.
6. Gradually add the beef broth to the skillet, stirring continuously to avoid forming lumps.
7. Stir in the Worcestershire sauce and dried thyme. Season with salt and pepper to taste. Allow the sauce to simmer until it thickens, which should take about 1 to 2 minutes.
8. Return the pork medallions to the skillet, coating them in the brown gravy onion sauce. Cook for a few minutes to ensure the pork is well-coated and heated through with an internal temperature of 145°F. Enjoy!