HERB-CRUSTED PORK MEDALLIONS

Herb-Crusted Pork Medallions image

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

Provided by Back Porch Paleo

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 40m

Yield 4

Number Of Ingredients 11

Previous Next

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)

Steps:

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

Nutrition Facts : Calories 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, Sodium 363.6 mg, Sugar 4.1 g