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These tasty medallions were inspired by the herbs growing in my garden a few years back. Feel free to swap out the rosemary and thyme for what you enjoy most or have on hand. The simple balsamic infused sauce pairs perfectly with the pork and herbs combo. Serve with a dollop of tasty mashed potatoes or even a simple side of roasted veggies and/or side salad. A pretty quick meal to put together overall and it's a fun way to enjoy the humble pork tenderloin!

20 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	124
Fat:	5 g
Carbohydrates:	9 g
Protein:	14 g
Cholesterol:	15 g
Sodium:	422 mg
Fiber:	0 g
Sugars:	4 g
Calculated per serving.

Serves: 4

Ingredients

2 Tbsp Dijon Mustard
1 - 2 Tbsp fresh Rosemary, finely diced
1 - 2 Tbsp fresh Thyme, finely diced
1.5 cups Bone Broth, chicken, beef or even a veggies broth
2 Tbsp Balsamic Vinegar
1 Tbsp Cassava Flour
1 whole Pork Tenderloin, silver skin removed & cut into 1½” sections
1 Tbsp Avocado Oil
1 lb Crimini Mushrooms, sliced into ¼” sections
.5 - 1 tsp Sea Salt, to taste + pepper if desired

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place the mustard in a small bowl and the herbs on a small plate, set aside.
Mix bone broth, cassava flour and balsamic vinegar together in a bowl and whisk til all the flour is completely incorporated, set aside.
Pat the pork tenderloin dry. Carefully remove the silver skin that is typically always on one side. If you leave this silver skin on, when it’s cooked it will tighten up that section of the medallion and cinch up the meat on that side, making it tough and not cooked very evenly. Take the time to remove it. Just use a sharp knife and go slow so that you don’t cut into the tenderloin too much.
Once the silver skin is removed, cut the tenderloin into 1½-2″ sections and season cut sides with some salt. There will be a smaller piece from the very end of the tenderloin, keep in mind that this one will cook quicker than the others so you might need to remove it from the pan so it doesn’t get overcooked.
Once all medallions are cut, use a kitchen brush and paint the mustard around the sides of a medallion and sprinkle with fresh herbs. (If you’re using dried herbs, just remember that you won’t want to use as much of them as they are more concentrated, rather than roll them in the herbs you can dust sprinkle the herbs on the sides) and place on plate. Repeat with remaining medallions.
Heat up a 10″-12 cast iron skillet over medium heat then add avocado oil. Once the pan is ready, place all medallions in the pan and cook until you have a golden sear on the first side then turn over and do the same on the other side. Remove medallions to the plate and cover to keep warm.
Add mushrooms to a warm pan and season with a pinch or two of salt and pepper. They will begin to release some of their moisture and deglaze the pan. Let them brown up a bit then whisk broth/flour/vinegar mixture again and pour into the pan with the mushrooms. Stir to combine and simmer, stirring occasionally. Sauce will thicken as it simmers.
Check the temperature of the medallions with a meat thermometer. If not quite done, place back in the pan with sauce and cook to the desired temperature. Otherwise, serve medallions over your favorite cauli mash, potato puree or even roasted potatoes and spoon sauce over the top.