Paleo Pork Medallions with Creamy Mushroom Sauce
Indulge in the savory sophistication of Paleo Pork Medallions with Creamy Mushroom Sauce—a perfect blend of tender, seared pork medallions and a velvety, dairy-free mushroom sauce. This wholesome recipe combines a juicy pork tenderloin seasoned with fragrant garlic and onion powders, paired with cremini mushrooms sautéed to perfection and brought together in a creamy coconut base infused with fresh thyme and parsley. Ready in just 45 minutes, this dish caters to paleo lifestyles while delivering gourmet flavors that feel restaurant-worthy. Ideal for weeknight dinners or special occasions, these pork medallions are best served hot with a generous drizzle of the rich, herbaceous sauce that will leave everyone at the table asking for seconds.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 8 oz cremini mushrooms
- 0.5 cup coconut cream
- 0.5 cup chicken broth
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley
- 2 whole garlic cloves
Instructions
Trim the pork tenderloin, removing any silver skin. Slice the tenderloin into 1-inch thick medallions. You should have around 8-10 pieces.
In a small bowl, combine salt, black pepper, garlic powder, and onion powder. Season both sides of the pork medallions with this spice mixture.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork medallions to the pan and sear on each side until golden brown, about 3-4 minutes per side. Remove the medallions from the skillet and set them aside on a plate.
Thinly slice the cremini mushrooms and mince the garlic cloves. Add the remaining tablespoon of olive oil to the skillet, then add the mushrooms and minced garlic. Sauté for about 5 minutes until the mushrooms are lightly browned and the garlic is fragrant.
Pour the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan. Allow the broth to simmer for about 3 minutes until it reduces slightly.
Reduce the heat to low and stir in the coconut cream, mixing until fully combined and creamy.
Add the fresh thyme leaves and stir well. Return the pork medallions to the skillet, spooning some of the sauce over them.
Cover the skillet and let the pork cook in the sauce for another 5-7 minutes, or until the pork is cooked through and tender.
Finely chop the fresh parsley and sprinkle over the pork and mushroom sauce before serving.
Serve the pork medallions hot with a generous portion of the creamy mushroom sauce drizzled over them.
Nutrition Facts
Calories |
1371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 4238 mg | 184% | |
| Total Carbohydrate | 77.4 g | 28% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 66.7 g | ||
| Protein | 121.4 g | 243% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 118 mg | 9% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3463 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.
