Dairy-Free Pork Medallions with Creamy Mushroom Sauce
Elevate your dinner with this irresistible recipe for Dairy-Free Pork Medallions with Creamy Mushroom Sauce! Perfectly seared pork medallions are drenched in a velvety mushroom sauce, crafted with unsweetened almond milk and tapioca starch for a rich, creamy texture—entirely dairy-free. Infused with aromatic notes of garlic, fresh thyme, and shallots, this dish delivers a gourmet experience while remaining wholesome and easy to prepare. Ready in just 45 minutes, it's the ideal centerpiece for weeknight dinners or entertaining guests. Serve with roasted vegetables or a side of rice to complete this flavorful, gluten- and dairy-free meal you'll want to make again and again!
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 3 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 8 oz cremini mushrooms, sliced
- 2 shallots, minced
- 3 garlic cloves, minced
- 1 tsp fresh thyme leaves
- 1 cup vegetable broth
- 1 cup unsweetened almond milk
- 1 tbsp tapioca starch
- 2 tbsp fresh parsley, chopped
Instructions
Trim any silver skin from the pork tenderloin and slice into 1-inch thick medallions.
Season the pork medallions with salt, pepper, garlic powder, and onion powder on both sides.
In a large skillet over medium-high heat, add 2 tablespoons of olive oil.
Once the oil is hot, add the pork medallions in a single layer. Cook for 3-4 minutes on each side until golden brown and just cooked through. Transfer to a plate and keep warm.
In the same skillet, add the remaining tablespoon of olive oil if needed, and reduce the heat to medium. Add the sliced mushrooms and shallots. Sauté for 5-7 minutes until the mushrooms are soft and the shallots are translucent.
Add the minced garlic and thyme to the skillet. Sauté for an additional 1-2 minutes until fragrant.
Pour in the vegetable broth and bring to a simmer, scrapping any brown bits from the bottom of the skillet.
In a small bowl, whisk together the almond milk and tapioca starch until smooth. Pour this mixture into the skillet, stirring constantly to avoid lumps. Cook for 2-3 minutes until the sauce has thickened.
Return the pork medallions to the skillet to warm through for a couple of minutes.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
1234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 4628 mg | 201% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 9.0 g | ||
| Protein | 126.1 g | 252% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 543 mg | 42% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3515 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
