This popular Sunday dish is made from the most sought-after cut of pork.
- 7 tbsp. butter
- 2 tbsp. vegetable oil
- 4 yellow onions, peeled and sliced
- 1⁄2 cup plus 1 tbsp. flour
- Freshly ground black pepper
- 1 lb. pork tenderloin, cut into 1 "- thick medallions
- 1 cup heavy cream
Preheat oven to 200°. Melt 4 tbsp. of the butter and 1 tbsp. of the oil together in a large skillet over medium-high heat, add onions, and cook, stirring often, until deep golden brown, 15–20 minutes. Season to taste with salt. Transfer half the onions to a large baking dish and the remaining half to a small bowl.
Melt the remaining butter and oil together in same skillet over medium-high heat. Season 1⁄2 cup of the flour with salt and pepper, then lightly dredge pork and brown in skillet, 2–3 minutes per side. Put pork on top of onions in dish and scatter reserved onions on top of pork. Cover dish and keep warm in oven.
Pour off fat from skillet, then heat skillet over medium-high heat. Whisk the remaining flour and 1 1⁄2 cups water together in a bowl until smooth, add to skillet, and cook, whisking and scraping browned bits stuck to bottom of skillet, until slightly thickened, 4–5 minutes. Add cream, season to taste with salt and pepper, and boil for 1 minute. Strain sauce over the pork and onions in dish.
Serve pork and onions with hot boiled new potatoes, if you like, passing gravy boat of sauce at the table.
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