Herb-Crusted Pork Medallions recipe
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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 caloriescarbohydrate: 11.3 gcholesterol: 73.7 mgfat: 7.9 gfiber: 1.5 gprotein: 31.6 gsaturatedFat: 1.8 gservingSize: -sodium: 363.6 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Herb-Crusted Pork Medallions
Directions
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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.