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Herb-Crusted Pork Medallions

Back Porch Paleo

"Juicy pork tenderloin medallions and mushrooms in a tasty balsamic gravy!"
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40 m servings 244 cals
Original recipe yields 4 servings

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  1. Season pork medallions with salt. Brush Dijon mustard around the sides of each medallion. Roll in rosemary and thyme until mustard is covered.
  2. 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.
  3. 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

Per Serving: 244 calories; 7.9 g fat; 11.3 g carbohydrates; 31.6 g protein; 74 mg cholesterol; 364 mg sodium. Full nutrition

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Read all reviews 3
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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 differen...

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.

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...