PAN SEARED PORK MEDALLIONS WITH PAN SAUCE
A simple and delicious entree of perfectly seasoned pan-seared pork medallions, finished with a silky, savory pan sauce.
Servings : 4
Ingredients
- 2 tablespoons avocado oil, divided
(you can also use vegetable oil)
- 1 pound pork tenderloin, cut into 12 medallions
- Salt and freshly ground black pepper, to taste,
(I use about a sprinkle of ½ teaspoon kosher salt)
- 1 teaspoon dried thyme
- ½ teaspoon sweet paprika, or to taste
- ¼ teaspoon garlic powder, or to taste
- 1 tablespoon butter, divided, plus a couple more pats of butter for the sauce
- ½ cup low sodium chicken broth
- chopped fresh parsley, for garnish
Instructions
- Add 1 tablespoon oil to a 12-inch skillet and set the skillet over medium-high heat.
- Cut the pork tenderloin into 12 slices.
- In a small mixing bowl combine salt, pepper, thyme, paprika, and garlic powder.
- Sprinkle the seasoning over each pork medallion; press down on the medallions to secure seasoning and to flatten them to an even thickness.
- Add half of the pork medallions to the skillet and cook for 3 minutes. DO NOT crowd the pan because that will just steam the meat.
- Flip over the pork medallions and add ½ tablespoon butter; cook for 3 to 4 more minutes, or until done. Pork is cooked through when internal temperature registers at 145˚F. Cooking time will also depend on the thickness of the medallions.
- Remove pork medallions from the skillet and set aside on a platter. Repeat the process with the rest of the medallions; remove the second batch of pork from the skillet and set aside.
- Return skillet to heat; slowly add in the chicken broth - be careful of the smoke.
- Whisk around to scrape up all the browned bits from the bottom of the pan; continue to cook for 1 minute over medium-high heat.
- Add couple pats of butter and gently stir them around to melt; you want enough butter just to slightly thicken the sauce.
- Return medallions to the skillet and cook for just a bit to heat through, spooning the sauce over the medallions.
- Remove from heat.
- Garnish with parsley and serve.
Notes
NET CARBS: 0 g
Nutrition
Serving: 4 ounces | Calories: 230 kcal | Carbohydrates: 1 g | Protein: 24 g | Fat: 14 g | Saturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 81 mg | Sodium: 93 mg | Potassium: 482 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 222 IU | Vitamin C: 1 mg | Calcium: 14 mg | Iron: 2 mg | Net Carbs: 0 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.