Pan Fried Pork Tenderloin in Garlic Sauce (Edit recipe)

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Delicious and easy garlic pork tenderloin that’s so quick, pan fried on a skillet. I’m a huge fan of pork tenderloin if it’s cooked right. I’ve had my fair share of overcooked and dry pork tenderloin which made me avoid them for years. However, I found that you can actually have a perfectly juicy and tender meat once they are cooked for a short time, like this paleo and Whole30 pork tenderloin recipe. The thick sauce is savory and addicting, and you’ll want to put it on everything!

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PREP TIME

5 minutes

COOK TIME

12 minutes

INGREDIENTS

Serves: 4

Ingredients

1-1/2 lb Pork Tenderloin
1/2 tsp dried Oregano
1/4 tsp Paprika
1/8 tsp Salt
1/8 tsp Ground Fresh Black Peppercorns
1 Tbsp Ghee, plus more if needed (or your favorite cooking oil)

Garlic Sauce

1 Tbsp Coarse-Dijon Mustard (Noble Made)
1/4 cup Coconut Aminos
1/2 cup Bone Broth, (or chicken broth)
1 tsp fresh Thyme
1/2 tsp Arrowroot Powder
4 cloves Garlic, minced
1-2 tsp Pure Maple Syrup, (optional, omit for Whole30)

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Process

Cook Mode

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

Slice pork tenderloin into 1/2 inch medallions, then season with oregano, paprika, salt, and pepper.
Whisk together all ingredients for the garlic sauce, EXCEPT garlic. Set aside.
Heat 1 tbsp of ghee in a large skillet over medium high heat.
Once sizzling hot, add seasoned pork medallions in a single layer. Cook for 2-3 minutes on each side until cooked through.
Remove the pork from the skillet and set aside.
Another more ghee to the pan, if needed, then add garlic.
Stir for 1 minute until fragrant, then pour in the sauce. Simmer for 3-4 minutes until thickened.
Add the pork back in the skillet for 1 minute until warmed through, spooning the sauce over the meat.
Remove from heat and serve warm.

Notes

You can store leftovers of this paleo pork tenderloin recipe for 3-4 days in the fridge kept in an airtight container. To reheat, you can microwave until just heated through, or pan fry in a skillet again with the lid closed for 2-3 minutes per each side.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	211
Fat:	8 g
Carbohydrates:	10 g
Protein:	24 g
Cholesterol:	69 g
Sodium:	746 mg
Fiber:	0 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.