Easy Pork Medallions with Mushroom Cream Sauce (Edit recipe)

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These juicy pork medallions are pan-seared to perfection and served in a creamy mushroom sauce. It's a delicious keto dinner recipe that's easy enough for a weeknight and elegant enough for a special occasion. So tender and flavourful!

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PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

Serves: 6

Ingredients

2 lb Pork Tenderloin, sliced 1 inch thick
Salt and Pepper
2 Tbsp Avocado Oil, divided
.333 cup White Wine, dry (or chicken broth)
3 Tbsp Unsalted Butter
8 oz Baby Bella Mushrooms, sliced
2 cloves Garlic, minced
2 Tbsp fresh Rosemary, chopped (or thyme)
.5 cup Heavy Cream (Whipping Cream)

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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 pork tenderloin slices between sheets of waxed paper and gently pound with a meat mallet to about 1/2 inch thickness. Season lightly with salt and pepper.
In a large skillet, heat 1 tablespoon of the avocado oil over medium heat. Add half of the pork slices in a single layer and cook about 2 to 3 minutes per side, until nicely browned.
Remove to a plate and repeat with the remaining oil and pork slices.
Add the wine or broth to the pan to deglaze the pan. Allow to cook until most of the liquid has evaporated, about 2 minutes.
Add the butter to the hot skillet and let melt. Add the mushrooms and sauté until golden brown, about 5 minutes. Add the garlic and rosemary and cook until fragrant, about 1 minute more.
Reduce the heat to medium low and stir in the cream. Cook until thickened, another 2 to 3 minutes. Return the pork and any accumulated juices to the pan and warm through. Add additional salt and pepper to taste.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	353
Fat:	23 g
Carbohydrates:	4 g
Protein:	36 g
Cholesterol:	122 g
Sodium:	95 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.