Herb-Crusted Pork Medallions Recipe

Name: Herb-Crusted Pork Medallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1/2 cups bone broth; 2 tablespoons balsamic vinegar; 1 tablespoon cassava flour (such as Otto's)

Servings: persons

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 1/2 cups bone broth
2 tablespoons balsamic vinegar
1 tablespoon cassava flour (such as Otto's)

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.

153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Herb-Crusted Pork Medallions falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herb-Crusted Pork Medallions

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