"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Onion Pork Medallions Recipe

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This recipe for Onion Pork Medallions, by , is from The OLEKSY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Philip Oleksy

Category:
Category:

Ingredients:  
Ingredients:  
2 pork tenderloins 1-1 1/4 lbs each
2 tablespoons olive oil
2 envelopes onion soup mix
1 cup white wine or chicken broth
2 tablespoons corn starch
1 1/2 cups cold water

Directions:
Directions:
1.Cut tenderloins into 3/4 inch medallions. In a large skillet, brown pork on all sides. Sprinkle dry soup mix over meat and add wine or broth to skillet. Reduce heat, cover skillet and simmer for 30 minutes, adding liquid, if needed. Remove pork and keep warm.

2. In a small bowl, combine corn starch and water, whisking until smooth. Gradually stir mixture into pan drippings and bring to a boil. Continue stirring and cook until thickened. Return pork to gravy and serve.

Personal Notes:
Personal Notes:
The gravy is WONDERFUL. I sometimes will double it. Good with mashed potatoes, rice or noodles. Shred leftovers and serve Pork Manhattan's next day.

 

 

 

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