Name: Pork Medallions with Mushroom Cream Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz pork tenderloin; 1 tsp ghee; 1 cup cremini mushrooms; 1 clove garlic; 2 tbsp full-fat coconut milk; 2 tbsp chicken bone broth; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried thyme; 1 cup asparagus

Nutrition

Per serving

415 calories

Protein: 51g; 46% of calories
Carbs: 16g; 14% of calories
Fat: 20g; 40% of calories

Instructions

Prep 10 min · Cook 15 min

Slice the pork tenderloin into 1-inch thick medallions and season both sides with sea salt, black pepper, and dried thyme.
Heat the ghee in a large skillet over medium-high heat until shimmering.
Place the pork medallions in the skillet and sear for 4 minutes per side until golden and cooked through, then remove and set aside on a plate.
In the same skillet, add the sliced mushrooms and sauté for 5 minutes until they release their moisture and turn brown.
Add the minced garlic and sauté for 1 minute until fragrant, then pour in the chicken bone broth to deglaze the pan.
Stir in the full-fat coconut milk and simmer for 2 minutes until the sauce thickens slightly.
While the sauce simmers, steam the asparagus spears for 4 minutes until vibrant green and tender.
Return the pork to the skillet to coat with the sauce and serve immediately alongside the steamed asparagus.

Nutrition

Ingredients

Instructions

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