Pork Medallions with Caramelized Onions and Smoked Gruyere on a Bed of Penne
This is an absolute favourite in my house. It takes me about 35 minutes from start to finish but it tastes like I've be cooking for hours! Impressive enough for company but quick and easy enough for a weeknight meal... give it a try I promise you won't be disappointed!
1.5lb pork tenderloin
4tbs balsamic vinegar
4 cloves of garlic (crushed)
2tbs olive oil
4 small onions (halved and sliced into strips)
4c cooked penne pasta tossed in a little olive oil and salt
1c smoked gruyere cheese (semi-hard, shredded)
1 large handful of chopped flat leafed parsley
Slice the pork crosswise into 8 equally sized medallions (approx 1 1/2" each). Place the pork medallions in a small dish and rub with the salt, pepper, garlic and balsamic vinegar. Let marinate for at least 10 minutes.
Heat the butter and oil together in a large non-stick frying pan set over medium high heat. Add the medallions to the pan and allow them to cook without moving them at all, for 4 minutes. Carefully flip them over, and allow them to cook for an additional 4 minutes without moving them, this allows them to caramelize.
Check the pork medallions for doneness. Continue cooking for an additional 1 to 2 minutes if they appear too pink in the center (you do want them slightly pink) Remove them from the pan and place on a plate covered loosely with foil to keep them warm.
Add the onions to the same frying pan and reduce the heat to medium. Cook the onions stirring occasionally for 7-10 minutes, until they are a rich brown and quite soft.
Toss the warm cooked penne with some olive oil, chopped parsley and salt to taste. Place 1c of cooked penne on each oven proof plate and place 2 pork medallions beside it. Top with caramelized onions and shredded gruyere cheese. Broil in the oven until the cheese begins to melt. Remove and garnish with some additional chopped parsley.
TIP- Gluten-free pasta works great in this!