Herb-Crusted Pork Medallions recipe

All Recipes Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Ingredients

1 (1 1/2 pound) pork tenderloin, silver skin removed, cut into 2-inch medallions
salt to taste
2 tablespoons Dijon mustard
1 tablespoon minced fresh rosemary, or more as needed
1 tablespoon minced fresh thyme, or more as needed
1 tablespoon avocado oil
1 pound sliced fresh mushrooms
salt and ground black pepper to taste
1 ½ cups bone broth
2 tablespoons balsamic vinegar
1 tablespoon cassava flour (such as Otto's)

Nutrition Info

244 calories
carbohydrate: 11.3 g
cholesterol: 73.7 mg
fat: 7.9 g
fiber: 1.5 g
protein: 31.6 g
saturatedFat: 1.8 g
servingSize: -
sodium: 363.6 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Season pork medallions with salt. Brush Dijon mustard around the sides of each medallion. Roll in rosemary and thyme until mustard is covered.

  2. Heat avocado oil in a large skillet over medium-high heat. Add medallions, cook until browned, about 3 minutes. Flip with tongs. Cook until second side is browned, about 3 minutes more. Reduce heat, arrange mushrooms around medallions. Season with salt and pepper.

  3. Whisk bone broth, balsamic vinegar, and cassava flour together in a bowl until smooth. Pour over and around mushrooms, stir with a wooden spoon to distribute evenly. Simmer, stirring occasionally, until pork is no longer pink in the center and sauce thickens up, about 8 minutes.

Recipe Yield

4 servings

Recipe Note

Juicy pork tenderloin medallions and mushrooms in a tasty balsamic gravy!

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