Pork Medallions with Mushroom Sauce
Ingredients
The meat
-
1.3
lb
pork tenderloin
-
½
tsp
Himalayan salt
-
½
tsp
ground black pepper
The sauce
-
2
tbsp
ghee
-
8
oz
baby bella mushrooms, sliced
-
1
cup
light chicken stock
-
1
tbsp
fresh sage, finely chopped
-
1
tsp
fresh thyme, finely chopped
-
1
tbsp
tapioca starch
-
1
tbsp
water
Instructions
- Season the pork tenderloin with salt and pepper, then slice it into 8 medallions.
- Melt ghee in a skillet over medium-high heat and add the pork medallions, cooking for 4 minutes on each side until golden brown.
- Remove the cooked medallions to a plate to collect the juices.
- Add sliced mushrooms to the skillet and cook until golden, about 5 minutes, adding more ghee if necessary.
- Once the mushrooms are cooked, add the fresh herbs and chicken stock, followed by the diluted tapioca starch; bring to a boil and cook until the sauce thickens.
- Return the medallions and their juices to the pan, spooning sauce over them.
- Turn off the heat and let the medallions rest in the sauce for about 5 minutes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
272
Total fat
13g
Total carbohydrates
5g
Total protein
34g
Sodium
394mg
Cholesterol
115mg
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