Steps to Prepare Pork Tenderloin Cut Into Medallions

Herb-Crusted Pork Medallions

Bacon wrapped pork medallions is a dinner showstopper featuring flavorful tenderloin slices encased in crispy, caramelized bacon.

Recipe Summary Herb-Crusted Pork Medallions

Juicy pork tenderloin medallions and mushrooms in a tasty balsamic gravy!

Ingredients | Pork Tenderloin Cut Into Medallions

1 (1 1/2 pound) pork tenderloin, silver skin removed, cut into 2-inch medallions

salt to taste

2 tablespoons Dijon mustard

1 tablespoon minced fresh rosemary, or more as needed

1 tablespoon minced fresh thyme, or more as needed

1 tablespoon avocado oil

1 pound sliced fresh mushrooms

salt and ground black pepper to taste

1 ½ cups bone broth

2 tablespoons balsamic vinegar

1 tablespoon cassava flour (such as Otto's)

Directions

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.

Info | Pork Tenderloin Cut Into Medallions

prep: 25 mins cook: 15 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Herb-Crusted Pork Medallions

Meat and Poultry Recipes, Pork, Pork Tenderloin Recipes,