Get the Recipe: Pork Tenderloin Medallions Recipe
Juicy pork medallions seared to golden perfection and finished in a simple, white wine sauce. All in one skillet and on the table in 30 minutes.
Ingredients
- 1 (about 1 pound) pork tenderloin
- 1 teaspoon each of garlic powder and onion powder
- 1/2 teaspoon each of paprika and salt
- 1/4 teaspoon each of ground mustard and ground black pepper
- 2 tablespoons olive oil, divided
- 2/3 cup white wine or chicken stock
- 1 tablespoon butter
- parsley or thyme for garnish
Instructions
- Cut the pork tenderloin into medallions roughly 3/4 inch thick. Combine the seasonings and sprinkle on each side of the pork medallions.
- Heat a large, deep skillet over medium heat. Add 1 tablespoon of olive oil.
- When the oil is shimmering add half the pork to the skillet, cooking 3 minutes, turn and cook an additional 2-3 minutes until it reaches an internal temp of 145 degrees F. Remove from the skillet and set aside. Repeat with the remaining olive oil and pork medallions.
- Once all the pork has been cooked add the white wine to the skillet to deglaze the pan. Be sure to scrape up all the little bits stuck to the pan.
- Bring the wine to a simmer and reduce by half (this will take between 6-8 minutes)
- Once the wine has reduced add 1 tablespoon of butter, stir well and add the pork back to the skillet, turning each piece so it is well coated. Cook 2 minutes over medium low heat. Garnish with fresh herbs and serve immediately.
Notes
There are 1.8g net carbs per serving.
Serving: 1/4 of recipe, Calories: 247kcal, Carbohydrates: 2.1g, Protein: 24g, Fat: 12g, Cholesterol: 81mg, Sodium: 352mg, Fiber: 0.3g, Sugar: 0.1g
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