Tenderloin Medallions with Caramelized Onions and Skillet Potatoes

Recipe from Long Way On A Little by Shannon Hayes

Serves 2

This is a favorite “date night” meal in our house (it is too good to share with the kids!) If you are on a budget, pork kebabs can be substituted for tenderloin medallions. Their flavor will be more pronounced, but they will be slightly less tender. Also, for those folks who need to avoid potatoes, the recipe is just as delicious without them!

  • 6 tablespoons butter, lard, or tallow
  • 2 medium potatoes, cut into small chunks
  • Fine salt and ground black pepper, to taste
  • 1 large onion, cut into wedges
  • 1 teaspoon dried tarragon
  • 1 cup meat broth
  • 1 pound pork tenderloin, cut into 1-inch-thick medallions, or 1 pound pork kebabs
  • ¼ cup sherry
  • ½ cup heavy cream

Heat 2 tablespoons of the fat in a cast-iron skillet. Add the potatoes and sauté until browned. Season with salt and pepper, and continue sautéing until they are tender, about 15 minutes.

Meanwhile, heat 2 more tablespoons of the fat in a second skillet. Once it melts, add the onion. The wedges should sizzle as they hit the plan, but if they sputter or splatter, lower the flame. Stir will, coating the onions in the cooking fat and scraping up and browned bits that form in the bottom of the pan. Sauté 2-3 minutes, until the onions collapse and have given up two-thirds of their volume in water. Once they start to brown, lower the flame and cook until they are uniformly caramelized, stirring often, about 10-5 minutes longer.

Lower the heat if they start to burn. Add the tarragon and broth, and simmer over a very low flame until it is reduced by half, about 15 minutes.

Pour the sauce and onions into a small bowl. Return the skillet to a medium-high flame, add the remaining 2 tablespoons of fat, and swirl to coat. Sprinkle the pork with salt and pepper then add it to the skillet, making sure there is about 1 inch of space around each medallion, enabling them to brown. Sear 3 minutes per side. Add the potatoes, sauce, and sherry. Bring to a simmer and scrape up any browned bits. Add the heavy cream and mix well over low heat.

Serve immediately.


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