Low Sodium Pork Medallions with Creamy Mushroom Sauce
Tender, juicy, and packed with flavor, these Low Sodium Pork Medallions with Creamy Mushroom Sauce are the perfect centerpiece for a healthy yet indulgent meal. Featuring succulent pork tenderloin medallions seared to golden perfection and nestled in a rich, velvety mushroom sauce, this recipe delivers gourmet results with simple, wholesome ingredients. The use of low-sodium chicken broth ensures a heart-healthy alternative without compromising on depth of flavor, while fresh thyme and parsley add an herby freshness to the dish. Ready in just 45 minutes, this elegant yet easy-to-make dish is ideal for weeknight dinners or special occasions. Pair it with roasted vegetables or a side salad for a complete low-sodium dining experience that’s both nourishing and satisfying.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 2 tbsp olive oil
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 8 oz baby bella mushrooms
- 1 small shallot, minced
- 0.75 cup low-sodium chicken broth
- 0.5 cup heavy cream
- 1 tsp fresh thyme leaves
- 1 tbsp unsalted butter
- 1 tbsp fresh parsley, chopped
Instructions
Trim the pork tenderloin of any silver skin, then slice into 1-inch thick medallions.
In a small bowl, combine black pepper, garlic powder, and onion powder. Sprinkle the spice mixture evenly over both sides of the pork medallions.
Heat 1 tablespoon of olive oil in a large, heavy skillet over medium-high heat. Add the pork medallions to the skillet and sear for 3-4 minutes on each side until golden brown and cooked through. Remove the medallions from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and reduce the heat to medium. Add the minced shallot and sauté for 2 minutes until translucent.
Add the sliced mushrooms to the skillet. Cook until they release their moisture and are golden brown, about 5-7 minutes.
Pour in the low-sodium chicken broth and bring to a simmer. Allow the broth to reduce by half, about 4 minutes.
Stir in the heavy cream, fresh thyme leaves, and unsalted butter. Let the sauce simmer for another 3-4 minutes, stirring occasionally until thickened.
Return the pork medallions to the skillet, spooning the sauce over the top. Allow them to warm through for 2 minutes.
Garnish with fresh parsley and serve immediately.
Nutrition Facts
Calories |
1458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.6 g | 124% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 1654 mg | 72% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.3 g | ||
| Protein | 120.1 g | 240% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 69 mg | 5% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3254 mg | 69% | |
*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.
