Heart-Healthy Pork Medallions with Creamy Mushroom Sauce
Elevate your weeknight dinners with this heart-healthy pork medallions recipe featuring a silky, creamy mushroom sauce. Tender slices of pork tenderloin are pan-seared to golden perfection, then simmered in a rich, yet guilt-free sauce made with fat-free Greek yogurt, fragrant garlic, and fresh thyme. With caramelized mushrooms and a zesty hint of lemon juice, this dish strikes the perfect balance between indulgence and nutrition. Ready in under 40 minutes, it's a quick and wholesome option packed with protein and flavor. Garnished with fresh parsley, it pairs beautifully with roasted vegetables or a simple side of whole-grain pilaf. Perfect for healthy eating enthusiasts and family dinners alike!
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 2 tablespoons olive oil
- 1 cup unsalted chicken broth
- 0.5 cup fat-free Greek yogurt
- 8 ounces mushrooms
- 2 cloves garlic
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
Instructions
Trim any excess fat from the pork tenderloin and slice it into 1-inch thick medallions.
Season the pork medallions with sea salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork medallions and cook for about 3-4 minutes on each side or until fully cooked and browned. Remove them from the skillet and set aside.
Slice the mushrooms and mince the garlic cloves.
In the same skillet, add the remaining tablespoon of olive oil. Add the mushrooms and cook, stirring occasionally, until they are tender and golden brown, about 5 minutes.
Add the minced garlic and fresh thyme leaves to the mushrooms, and sauté for another 1-2 minutes until the garlic is fragrant.
Pour the unsalted chicken broth into the skillet and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
Reduce the heat to low and stir in the fat-free Greek yogurt, mixing well until the sauce is creamy and smooth. Adjust seasoning with sea salt and black pepper if needed.
Return the cooked pork medallions to the skillet, spooning the creamy mushroom sauce over the top. Let them simmer gently in the sauce for 2-3 minutes to warm through.
Stir in the lemon juice for a bright, fresh flavor.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 3133 mg | 136% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 10.9 g | ||
| Protein | 135.2 g | 270% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 233 mg | 18% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3479 mg | 74% | |
*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.
