Pork Medallions with Mushroom Saute


Does anyone remember years ago when there was the commercial advertising pork as the new chicken? Lately I feel like I've really taken that commercials motto to heart. I typically try to not make the same proteins over and over again in the same week, so there is always one chicken dish and one pork dish.

When I first started cooking with pork, I didn't really understand its versatility. I would only make pork one of three different ways and I really had no interest in branching out to other recipes. Oh how glad I am to have changed that! Think of all the delicious recipes I would have missed sharing with you!

This recipe is simple, using only a few ingredients and doesn't take very long at all to make. If you aren't interested in the paleo version of this recipe, you can easily substitute the arrowroot powder for either flour or cornstarch, depending on what you have available in your kitchen.

Pork Medallions with Mushroom Saute
Barely Adapted From: The Healthy Foodie
Servings: 4
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    • 3 tbsp. butter, divided
    • 1 lb. pork tenderloin, fat trimmed
    • 1/2 tsp. kosher salt
    • 1/2 tsp. cracked black pepper 
    • 1 lb. baby bella mushrooms, sliced
    • 1 cup chicken stock 
    • 1 tbsp. fresh thyme 
    • 1 tbsp. fresh rosemary
    • 1 tbsp. arrowroot powder
    • 2 tbsp. cold water 
1. Melt 2 tablespoons of butter in a heavy skillet over medium heat.
2. Slice the pork into 8 equally sized pieces and season each one with salt and pepper.
3. When the butter has melted and the skillet is hot, add the pork medallions to the skillet and cook for 3-5 minutes per side or until they form a crust. Do not move the pork around or the crust will never form. Flip over and cook for another 3-5 minutes or until the crust forms on the other side.
4. Transfer the pork from the skillet to a plate and tent with foil to keep warm.
5. Reduce the heat to medium and add the remaining tablespoon of butter, along with the mushrooms and cook for another 3-5 minutes or until they are golden brown. Slowly pour in the chicken stock and add the thyme and rosemary to the skillet. Increase the heat to medium high again and bring the mixture to a boil.
6. Meanwhile in a small bowl, whisk together the arrowroot power and water to form a slurry. Slowly add this to the skillet and stir to combine. The sauce in the skillet should thicken up within 1-2 minutes.
7. Add the pork medallions back to the pan and turn off the heat. Spoon the sauce over the pork and allow to rest in the pan for 5 minutes before serving.

Just a few simple ingredients and you get great flavor! We both really liked this dish and I plan on making it again in the future. 

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