Juicy pork tenderloin medallions and mushrooms in a tasty balsamic gravy!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season pork medallions with salt. Brush Dijon mustard around the sides of each medallion. Roll in rosemary and thyme until mustard is covered.

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  • Heat avocado oil in a large skillet over medium-high heat. Add medallions; cook until browned, about 3 minutes. Flip with tongs. Cook until second side is browned, about 3 minutes more. Reduce heat; arrange mushrooms around medallions. Season with salt and pepper.

  • Whisk bone broth, balsamic vinegar, and cassava flour together in a bowl until smooth. Pour over and around mushrooms; stir with a wooden spoon to distribute evenly. Simmer, stirring occasionally, until pork is no longer pink in the center and sauce thickens up, about 8 minutes.

Nutrition Facts

244 calories; 31.6 g protein; 11.3 g carbohydrates; 73.7 mg cholesterol; 363.6 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/10/2017
We really liked this recipe and the dijon really came through. I'm confused by the bone broth the recipe calls for. I used chicken broth and it worked just fine. The one thing I will do differently next time is to fully cook the pork and then pull it out and set it aside and then add it in the end. That way it retains most of its crispness instead of getting soggy in the gravy. Overall great recipe and one I will make again. I might even replace the rosemary with oregano. Read More
(2)

Most helpful critical review

Rating: 2 stars
07/09/2017
I made this and unfortunately I didn't like it much. The balsamic vinegar made the gravy tangy and somehow I didn't get much flavor from the rosemary and thyme. I could've put more but for some reason I just don't think this recipe is for me. I was expecting a thicker richer gravy and more of a hearty flavor. Read More
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
04/09/2017
We really liked this recipe and the dijon really came through. I'm confused by the bone broth the recipe calls for. I used chicken broth and it worked just fine. The one thing I will do differently next time is to fully cook the pork and then pull it out and set it aside and then add it in the end. That way it retains most of its crispness instead of getting soggy in the gravy. Overall great recipe and one I will make again. I might even replace the rosemary with oregano. Read More
(2)
Rating: 4 stars
12/08/2017
I liked it. We used chicken stock and regular flour. However it seemed a bit thin. We would make it again for the flavour and just try little tweaks. Read More
Rating: 2 stars
07/09/2017
I made this and unfortunately I didn't like it much. The balsamic vinegar made the gravy tangy and somehow I didn't get much flavor from the rosemary and thyme. I could've put more but for some reason I just don't think this recipe is for me. I was expecting a thicker richer gravy and more of a hearty flavor. Read More
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