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1
Chop up half of a yellow onion.
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2
Chop fine or thick, I cut my onions to be about half of an onion ring.
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3
Melt butter in desired pan on low heat, add onions.
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4
Rinse and cut mushrooms to desired thickness, add them to the onions.
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5
Add the garlic and half of the red wine vinegar to the mushrooms and onions.
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6
Cover pan and let sit on low to med heat.
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7
Stir occasionally.
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8
When onions are golden and soft remove ingredients from pan into separate dish, cover dish and set it in the microwave to stay warm.
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9
Keep pan on low to med heat and drizzle olive oil in pan.
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10
Place the medallions in the olive oil.
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11
Brush medallions with apple butter then sprinkle pepper on the medallion.
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12
Flip each medallion and brush the rest of the apple butter on the other side and sprinkle more pepper.
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13
Now the medallions should be covered in the apple butter and pepper on each side.
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14
Add a half cup of warm water and the rest of the red wine vinegar to the pan and cover, by adding the water to the medallions, they will stay moist.
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15
Turn over medallions when starting to brown.
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16
Cut open a medallion to determine whether it is done or not.
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17
Pork will look a little pink in the middle, it is not like chicken, but the meat should only be slightly pink, mostly white.
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18
When medallions are finished add them to the onions and mushrooms, then recover.
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19
There should be some juice still in the pan keep that on the heat and add the gravy mix.
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20
Slowly add the rest of the warm water to the pan and wisk together with a fork, the gravy should be smooth and not too thick.
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21
Add parsley and desired amount of salt and pepper.
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22
When the gravy is finished add all ingredients back into the pan and mix together, cover pan and let sit for a few minutes on low heat, this way all of the flavors infuse together.
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23
Serve a couple medallions topped with the mushroom, onion, gravy mix.
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24
Serving side suggestion: broil asparagus in olive oil and cracked pepper.
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25
Buttery garlic mashed potatoes are also a great flavor match.
