These Whole30 and paleo pork tenderloin medallions are pan fried then coated in the most flavorful horseradish pan sauce. It feels fancy but it only takes 15 minutes from start to finish!
Today’s delicious and tender paleo and keto pork tenderloin recipe comes from my dear friend Amanda Torres’ newest cookbook, Fast & Flavorful Paleo Cooking. She’s the talented blogger and recipe developer behind The Curious Coconut, and I actually had the pleasure of photographing this cookbook!
Being a cookbook photographer means that I get to try out 99% of the recipes while I was shooting them, and you’ll hear no complaints from me. Every single one of the dishes in this cookbook are packed with flavor, so comforting, and easy to cook for just about anyone! And I’m so excited to share one of my favorite recipes from the cookbook with you today.
Paleo Pork Tenderloin Medallions Recipe with Horseradish Pan Sauce
I’ve actually never cooked pork tenderloin on the stovetop until I tried this recipe. I usually roast it in the oven until tender and cooked through, but Amanda may have converted me with this recipe! Best of all, the whole cooking process takes only 15 minutes from start to finish, but it tastes like you spent hours on it.
How to Pan Fry Pork Tenderloin
If you are like me and aren’t sure how to pan fry pork tenderloin on the stovetop, it’s actually very easy and much quicker than roasting it.
- In this pork tenderloin medallions recipe, you cut the meat into 1/2-inch rounds. You then flatten each round with the palm of your hands to flatten them out the best you can so they cook evenly.
- They are then pan fried for a short time on each side on a hot skillet so they form a caramelized outer crust while still being tender and cooked through on the inside.
- Finally, the cooked medallions are coated in the most delicious and flavorful horseradish sauce that pairs with the pork beautifully.
That’s it. It is way quick than the roasting method, and this is such a fantastic paleo and keto pork tenderloin recipe I keep going back to.
About the Cookbook Fast & Flavorful Paleo Cooking
If you like this pork tenderloin medallions recipe, you are going to love all the dishes in Fast & Flavorful Paleo Cooking. There are 76 paleo recipes and they are all weeknight-friendly while also being budget-friendly as well. And if you have other dietary considerations:
- 65 are egg-free
- 53 are seed-free (including seed spices like cumin)
- 50 are nut-free (including coconut)
- 51 are nightshade-free
- 50 are low-carb
- 33 are AIP, with an additional 13 easily modified to be AIP.
Simple, straightforward chapters that are easy to navigate
All the dishes are what I would consider familiar and comforting while being healthy. There are no complicated recipes and you don’t need to purchase any special equipments or appliances to cook from it. They can all be cooked on the stovetop or in the oven, and even the 7 chapters of the cookbook are broken down into simple and easy categories:
- Chicken, Turkey, and Eggs: 14 recipes
- Beef, Pork, and Lamb: 14 recipes
- Seafood: 7 recipes
- Vegetables: 19 recipes
- Soups and Stews: 6 recipes
- Desserts: 6 recipes
- Sauces: 10 recipes
Some of my favorite recipes
Fresh Mozzarella BBQ Chicken Pizza with Plantain Crust Sausage Sawmill Gravy with Fried Ripe Plantains Zesty Mojo Red Cabbage Coleslaw Crispy Brazilian Chicken Wings with Avocado Crema Roux-less Shrimp Creole
Besides this fantastic paleo pork tenderloin medallions recipe I’m sharing today, these are some of the other recipes that I couldn’t get enough of:
- Fresh Mozzarella – It’s worth buying this cookbook just for this recipe alone. Amanda somehow managed to create a completely dairy free, nut free cheese recipe that tastes like the REAL DEAL, and you can also get an epic cheese pull with it too! I was blown away. It’s a must-make.
- BBQ Chicken Pizza with Plantain Crust – Who knew plantains would make the most amazing grain free pizza crust? Not only that, the toppings are just so good. Cooked chicken breast coated in Memphis BBQ Sauce and the Fresh Mozzarella that I mentioned previously all combined with veggies and spices. Definitely my kinda pizza!
- Sausage Sawmill Gravy with Fried Ripe Plantains – I honestly didn’t think much of this dish when I first made it to photograph, but I was seriously blown away when I tasted it. The creamy gravy paired with the perfectly flavored sausage, is all just so addicting combined with the caramelized plantains.
- Zesty Mojo Red Cabbage Coleslaw – Not only is this coleslaw beautiful, the combination of flavors is just so refreshing. The flavors of garlic, cilantro, and citrus really wake up your taste buds and it goes well with so many main dishes.
- Crispy Brazilian Chicken Wings with Avocado Crema – I’ve made these wings several times already because my husband keeps requesting them. It’s the perfect mixture of spices, and the wings turn out EXTRA crispy. And the avocado crema that goes with the wings are perfectly tangy and creamy, and I like to make extra of the sauce so I can put it on other things.
- Roux-less Shrimp Creole – I’m originally from the east coast and now live in California, so southern-inspired food is something I’ve missed out on big time. That’s why I was so excited to try out this shrimp creole, a classic dish from Louisiana, and it definitely didn’t disappoint! It tastes amazingly flavorful and fancy, but it comes together quickly.
- Roasted Carrot Fries with Carrot Top Chimichurri – One thing I love about this cookbook is that it really inspires you to use ALL parts of the ingredients, especially when it comes to vegetables. Not only are these carrot fries so addicting on their own, what really makes this dish is the flavorful chimichurri sauce that’s made with carrot top greens. It’s just a dreamy combo, and you’ll be lucky if you have extra chimichurri sauce leftover to enjoy on other dishes!
- Rich Dark Chocolate Chia Pudding – While I’ve made chia puddings before, I never LOVED them enough to make over and over again until I tried this version! It’s so decadent and indulgent, you’ll never know it’s actually a healthy, high-fiber dessert. It’s so creamy and wonderful, and it’s a must-make for all the chocolate fans.
Roasted Carrot Fries with Carrot Top Chimichurri Rich Dark Chocolate Chia Pudding
There are honestly so many more delicious recipes that I couldn’t all include here. I hope this sneak peek paleo pork tenderloin medallions recipe and this blog post gives you a little hint of what you can get in the cookbook.
I hope you go order the cookbook, because it’s packed with easy and delicious recipes that you’ll go back to over and over again!
Check Out Fast & Flavorful Paleo Cooking
Other recipes you might love…
- Apple Bacon Wrapped Pork Tenderloin (Paleo, Whole30, Keto)
- Instant Pot Whole30 Pulled Pork with Dry Rub (Paleo, Low Carb, Keto)
- Paleo Pineapple Fried Rice with Grilled Pineapple Pork (Whole30)
- Turmeric Garlic Pan Fried Lamb Chops
- Thai Green Curry Lamb Loin Chops
Pork Tenderloin Medallions with Horseradish Pan Sauce
Ingredients
For the medallions
- 1-1 1/4 lb pork tenderloin cut into 1/2-inch medallions (about 12-16 medallions)
- Few pinches of fine Himalayan salt
- Few pinches of freshly cracked black pepper
- 1 1/2 tbsp lard or ghee
For the pan sauce
- 1 shallot finely diced
- 1/2 cup bone broth or water
- 1 tbsp dijon mustard
- 2 tbsp prepared horseradish*
- 1/2 tsp dried rosemary
- 1/2 tsp fine Himalayan salt
Instructions
- 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.
- 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.
- 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.
Notes
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.
I never make pork chops because I always over cook them and haven’t found a delicious way to serve them…until now! This recipe is amazing and even my teen loved it! Juicy and flavorfull! Make this!
So glad you enjoyed!! Thank you.
This was so delicious and so easy to make. Everyone in the family loved it, even my toddler! I used leek in place of shallot to make it low FODMAP. I will definitely be making these again.
For crying out loud, there are 6 adverts imposed over the recipe; no matter how many times I close them, there they are . This is insane. I’d rather pay for recipes than go thru this shit.
You can purchase my cookbook here if you’d like!: http://amzn.to/2ETpXyJ
I never comment on recipes but I have made this several times and it really is easy and FANTASTIC!!! My husband absolutely loves it! Thanks so much for this recipe!
Ah that means so much. Thank you so much!!
This was delicious!! So quick and easy, great weeknight meal after a crazy day at work. I cut my medallions a little thinner than your photos (oops) so I seared for 2mins max on each side. Can’t wait to make these again. Might double the sauce next time for over noodles.
So glad it worked out! And yum, I might try the noodles idea myself next time.
Thank you very much for this recipe; it’s delicious. I’ve made it a few times and my 13-year-old even likes it. i use ginger instead of horseradish. It’s very yummy and easy to make
This is a favorite in our house. I usually double the sauce and add the horseradish shortly before we eat so not too much of the flavor cooks down. Super easy to make and great with boiled or baked potatoes.
Thank you so much!!