Keto Pork Medallions Recipe

Keto Pork Tenderloin Medallions With Balsamic Glaze

WEBAug 5, 2021 · Bring to a boil. Step #4: Add the keto pork medallions back to the pan and simmer until just cooked through. Add the tenderloins …

1. Whisk together the almond flour, garlic powder, sea salt, and pepper in a large, shallow bowl.
2. Trim any extra fat off of the pork tenderloin then cut into 1 1/2 - 2 inch medallions.
3. Heat oil in a large skillet over medium-high heat. Once hot, use tongs to dredge the medallions in the flour mixture, shake off the excess, and add the pork medallions to the skillet. Do not overcrowd pan, cook in batches if needed. Cook 2 - 3 minutes per side, or until nicely browned. Do not worry about the pork being cooked through at this time. Once pork is browned, set aside on a serving platter.
4. Add the balsamic vinegar and chicken broth to the hot skillet and bring to boil, scraping up all the bits on the bottom of the pan. Reduce heat to medium and add pork back to skillet. Simmer until the pork is no longer pink in the middle, 3 - 4 minutes. *NOTE- If the bottom of the pan is burned for some reason, rinse it out before adding the vinegar and broth, otherwise the entire dish will taste burned!

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Paleo Pork Tenderloin Medallions with Horseradish Pan …

WEBApr 9, 2020 · Heat a large skillet for several minutes over medium heat until hot. Melt the lard and swirl the pan to coat the bottom. Sear the …

1. To make the medallions, flatten each pork slice between the palms of your hands with firm pressure to make them all an even thickness. Pat them dry with a paper towel so that a nice crust forms when you sear them. Season them on both sides with a few pinches of salt and pepper.
2. Heat a large skillet for several minutes over medium heat until hot. Melt the lard and swirl the pan to coat the bottom. Sear the medallions for 2-3 minutes per side, then transfer to a plate while you cook the sauce.
3. To make the sauce, add the shallot to the skillet and cook for about 2 minutes. Pour in the water or broth to deglaze the skillet, using a spatula to scrape up any browned bits. Add the mustard, horseradish, rosemary and salt and bring the sauce to a bubble. Lower the heat and simmer it for a few minutes to allow the sauce to reduce and slightly thicken. Add the medallions back to the pan and toss in the sauce, then serve.

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