Juicy pork tenderloin medallions and mushrooms in a tasty balsamic gravy!
Provided by Back Porch Paleo
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Season pork medallions with salt. Brush Dijon mustard around the sides of each medallion. Roll in rosemary and thyme until mustard is covered.
- 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.
- 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.
Nutrition Facts : Calories 244 calories, Carbohydrate 11.3 g, Cholesterol 73.7 mg, Fat 7.9 g, Fiber 1.5 g, Protein 31.6 g, SaturatedFat 1.8 g, Sodium 363.6 mg, Sugar 4.1 g
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