Sunday, October 19, 2008

Pork Medallions in Beer & Onion Sauce

1 - 1.25 lb. pork tenderloin, sliced into 1/2 inch medallions*

2 TBS unbleached flour
1/2 tsp salt
fresh ground pepper (a/b 1/4 tsp)

2 TBS olive oil

1 medium onion (baseball size) sliced in half, then thin sliced

3/4 c. full bodied beer (a nice pale ale or Oktoberfest works well)
3/4 c. hot organic vegetable (or beef) broth

1 TBS cornstarch
1/4 c. water

In small bowl, mix flour, salt & pepper. Add pork medallions & coat well.

Heat oil in 10 inch skillet over medium heat. Add pork & cook for 3 minutes. Turn & cook for 3 minutes more. Add onions; cook for 5 minutes, turning pork halfway through.

Pour in beer & broth. Cover & simmer for 15 minutes.

Combine cornstarch & water, stirring until smooth. Stir into sauce, mixing well. Cook until thick & bubbly.

Serve over egg noodles or mashed potatoes.

*You may substitute 4 boneless pork chops for the medallions.

4 comments:

Maven said...

This is so up my alley! I love food like this - can't wait to try this one!!

Your black bean soup was fabulous. I made it last week on a night I had to work late. I used chicken broth as I didn't have any vegetable. Everyone loved it, nice heat and it was so healthy.

Jinx said...

Thanks!! Somthing about October just says, "Cook with beer!"

I need to edit the black bean soup recipe...my husband said, "Don't you sometimes put chicken in here?" And, he's right! Glad you enjoyed it!

Lo said...

I'm afraid I saw "beer" and had to get me over here :)

Looks fab!

Jinx said...

I thought it would!!