Low Fat Pork Medallions with Creamy Mushroom Sauce
Indulge in a guilt-free gourmet experience with these low fat pork medallions paired with a luscious creamy mushroom sauce. Tender slices of lean pork tenderloin are perfectly seasoned and pan-seared to create a golden crust, while baby bella mushrooms are sautéed to bring out their earthy depth. The sauce, made with low-fat sour cream and thickened with cornstarch, is delightfully rich yet light, making this dish a healthier alternative to traditional creamy recipes. With a prep time of just 15 minutes and a cooking duration of 25 minutes, this meal comes together quickly and is perfect for weeknight dinners or elegant gatherings. Garnished with fresh parsley for a pop of vibrant flavor, this dish is best served alongside roasted vegetables or fluffy mashed potatoes to complete a wholesome, restaurant-quality meal. Perfect for fans of lean protein and rich flavors, it’s a comforting yet nutritious option for busy home cooks.
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 2 teaspoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 8 ounces baby bella mushrooms
- 1 cup low-sodium chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 0.5 cup low-fat sour cream
- 2 tablespoons fresh parsley
Instructions
Trim the pork tenderloin of any visible fat and silver skin. Cut the tenderloin into 1-inch thick medallions.
Season the pork medallions with salt, black pepper, onion powder, and garlic powder on both sides.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.
Add pork medallions to the skillet and cook for 3-4 minutes on each side until browned and cooked through. Remove from skillet and set aside.
Slice the baby bella mushrooms thinly.
In the same skillet, add the remaining 1 teaspoon of olive oil. Add mushrooms and cook, stirring occasionally, until softened and golden brown, about 5-6 minutes.
Pour in the low-sodium chicken broth and bring to a simmer.
In a small bowl, mix cornstarch with water until smooth. Add this mixture to the skillet and stir continuously until the sauce starts to thicken.
Reduce heat to low and stir in the low-fat sour cream, mixing until the sauce is smooth and creamy. Adjust seasoning with additional salt and pepper if necessary.
Return the pork medallions to the skillet, turning them to coat with the creamy mushroom sauce. Cook for an additional 1-2 minutes to heat through.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2874 mg | 125% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 8.8 g | ||
| Protein | 126.3 g | 253% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 248 mg | 19% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3495 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.
