Skip to main content New this month
Get the Allrecipes magazine

Herb-Crusted Pork Medallions

Rated as 3.33 out of 5 Stars

"Juicy pork tenderloin medallions and mushrooms in a tasty balsamic gravy!"
Added to shopping list. Go to shopping list.


40 m servings 244 cals
Original recipe yields 4 servings


{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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

Similar recipes


Read all reviews 3
Most helpful
Most positive
Least positive

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...