Pork Medallions with Mushroom Cream Sauce

You will love this easy keto recipe!

If you’ve never made pork medallions before, prepare to be blown away. They are incredibly easy to make, and the results are spectacular. They cook quickly, but they remain tender and juicy.

Really, it’s another fabulous way to prepare keto pork tenderloin. You slice the tenderloin into 1 inch slices and gently pound the slices to a half inch thickness. This ensures fast, even cooking.

Many pork medallion recipes have you dredge the slices in flour, but I assure you that there is no need. As long as your pan is nice and hot, they sear and brown perfectly.

You can really make any kind of sauce to serve with them, but sliced mushrooms with some fresh herbs take it over the top.

5-star review: “Better than Olive Garden! So delicious and so incredibly good! LOVE the flavors and the large pieces of mushrooms!” — Betsy

Ingredients you need

This mouthwatering dinner recipe takes basic ingredients that you can find at any grocery store. You will need:

• Pork tenderloin: Packages of tenderloin usually contain 2 loins, and this recipe used both of them. Slice it into even 1 inch slices
• Avocado oil: You can substitute any neutral flavoured oil.
• Dry white wine: Feel free to substitute chicken broth, if you prefer.
• Butter: A little butter adds creaminess and flavor to this mushroom sauce. You can use salted butter, but hold back on additional salt at the end until you taste the pork medallions.
• Mushrooms: I prefer small mushrooms like button or cremini for this recipe, as they give more even distribution throughout the sauce.
• Garlic: Fresh garlic gives the best flavor for a sauce like this.
• Rosemary: Fresh herbs will provide better flavor, but it works with dried as well. You can also use thyme or sage.
• Heavy cream: Heavy whipping cream thickens nicely as it cooks and creates a rich, velvety sauce.

Step-by-step directions

Dinner doesn’t get any easier than these pork medallions. You can have them on the table in less than 40 minutes.

1. Pound the tenderloin: Place the pork tenderloin slices between sheets of waxed paper and gently pound with a meat mallet to about ½ inch thickness. Season lightly with salt and pepper,
2. Pan sear both sides: In a large skillet, heat 1 tablespoon of the avocado oil over medium heat. Add half of the pork slices in a single layer and cook about 2 to 3 minutes per side, until nicely browned. Remove to a plate and repeat with the remaining oil and pork slices.
3. Deglaze the pan: Add the wine or broth to the pan to deglaze the pan. Allow to cook until most of the liquid has evaporated, about 2 minutes.
4. Sauté the mushrooms: Melt the butter in the hot skillet and add the mushrooms. Cook until golden brown and add the garlic and rosemary.
5. Add the cream: Reduce the heat to medium low and stir in the cream. Cook until thickened, another 2 to 3 minutes. Heavy cream cooks down nicely on its own, with no additional thickeners. So let it cook over medium low heat until the sauce thickens.
6. Put it all together: Return the pork and any accumulated juices to the pan and warm through. Add additional salt and pepper to taste.

Expert tips

Pork tenderloin is quite soft as it is and it doesn’t take much effort to flatten the slices, so you don’t need to hit it hard. Instead, pound gently with a mallet until the slice is ½ inch thick all over.

You can easily halve the recipe for fewer servings. Pork tenderloin often comes two to a package, but sometimes you can purchase just one. If yours has two loins, freeze one for another use. Then simply reduce the other ingredients by half.

Dairy-Free Option: Substitute coconut oil or ghee for the butter and coconut cream for the heavy cream.