Pork loin medallions cooked with a light herby cream sauce. A perfect quick and easy weeknight dinner.
In a large straight sided skillet heat oil over medium high heat.
Season pork slices with salt and pepper. Add to skillet and brown on both sides, about 2 minutes a side. It's ok if it is not cooked through at this step.
Once pork is browned, remove to a plate. Add onions to pan and saute until soft, about 3 minutes. If the pan is too dry add a bit of olive oil.
Add garlic and herbs to onions. Saute for about 1 minute.
Add wine to onions and herbs. Deglaze the pan by scraping up the bits on the bottom with a wooden spoon.
Add broth and brig to a boil. Reduce heat and stir in cream. Season with salt and pepper if needed. Do not boil once the cream is added. A gentle simmer is what you want.
Add back in the pork to the cream sauce. Allow the sauce to thicken and the pork to cook through-about 5 minutes.
If your sauce does not thicken up then mix 1 Tablespoon cornstarch with 2 Tablespoons broth or water and stir it into the sauce. It will thicken up quickly.