Ingredients40 m servings 244 cals
- Season pork medallions with salt. Brush Dijon mustard around the sides of each medallion. Roll in rosemary and thyme until mustard is covered.
- 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.
Per Serving: 244 calories; 7.9 g fat; 11.3 g carbohydrates; 31.6 g protein; 74 mg cholesterol; 364 mg sodium. Full nutrition
ReviewsRead all reviews 3
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.