Delicious and easy garlic pork tenderloin that’s so quick, pan fried on a skillet. The thick sauce is savory and addicting, and you’ll want to put it on everything!
I’m a huge fan of pork tenderloin if it’s cooked right. I’ve had my fair share of overcooked and dry pork tenderloin which made me avoid them for years. However, I found that you can actually have a perfectly juicy and tender meat once they are cooked for a short time, like this paleo and Whole30 pork tenderloin recipe.
Watch a Short Video of This Recipe Here
Garlic Pork Tenderloin Recipe
In this paleo pork tenderloin recipe, the meat is cut into slices then coated in spices, before quickly pan frying on a skillet until just done cooking. The garlic sauce is cooked down to thicken, then the pork is added back into the pan to coat in the delicious savory sauce. The result is a super moist and juicy garlic and herb pork tenderloin with amazing flavors.
Ingredients in Garlic Pork Tenderloin Recipe
- pork tenderloin: A tenderloin that’s 1-1½ lb in size will work for this recipe.
- dried oregano
- paprika
- salt
- ground black pepper
- ghee: This is my favorite cooking fat, but you can use any other oil of your choice. I like to make my own ghee, or this is my favorite brand to purchase.
- dijon mustard: Make sure to use a brand that’s free of sugar like this one if you are making Whole30 compliant pork tenderloin.
- coconut aminos
- bone broth: Chicken broth will also work in this recipe.
- maple syrup: A sweetener is completely optional. I know some people like their pork a bit sweeter. Omit if you are making Whole30 pork tenderloin.
- fresh thyme
- arrowroot starch: Tapioca starch will also work.
- garlic
How to Pan Fry Pork Tenderloin Medallions
- Cut pork tenderloin into 1/2 inch slices, then season with oregano, paprika, salt, and pepper.
- Combine all ingredients for the garlic sauce, EXCEPT garlic, and mix together. Set aside.
- Heat a tablespoon of ghee in a large skillet over medium high heat.
- Once sizzling hot, add pork in a single layer. Cook for 2-3 minutes on each side until cooked through.
- Remove the pork from the skillet and set aside.
- Another more ghee to the pan, if needed, then add garlic.
- Stir for 1 minute until fragrant, then pour in the prepared sauce. Simmer for 3-4 minutes until thickened.
- Add the pork back in the skillet for 1 minute until warmed through, spooning the sauce over the meat.
- Remove from heat and serve warm.
Frequently Asked Questions About Pan Fried Pork Medallions
These are Whole30 compliant pork tenderloin written as is. Just make sure to use sugar free dijon mustard and omit the maple syrup. Also, make sure to use compliant cooking oil when pan frying, like ghee, avocado oil, or olive oil.
This garlic and herb pork tenderloin goes with so many different side dishes! You can serve with cauliflower rice, mashed potatoes, roasted veggies, or even a simple salad.
You can store leftovers of this paleo pork tenderloin recipe for 3-4 days in the fridge kept in an airtight container. To reheat, you can microwave until just heated through, or pan fry in a skillet again with the lid closed for 2-3 minutes per each side.
If you enjoyed this recipe, you might also like…
- Garlic Dijon Whole30 Instant Pot Pork Tenderloin (Paleo, Keto)
- Paleo Pork Tenderloin Medallions with Horseradish Pan Sauce (Whole30, Keto)
- Apple Bacon Wrapped Pork Tenderloin (Paleo, Whole30, Keto)
- Easy Paleo Pork Chops with Grilled Peach Salsa (Whole30, Low Carb)
- Creamy Skillet Chicken with Garlic & Basil (Paleo, Whole30, Keto, AIP Option)
Pan Fried Pork Tenderloin in Garlic Sauce (Paleo, Whole30)
Video
Ingredients
- 1 pork tenderloin 1-1½ lb
- 1/2 tsp dried oregano
- 1/4 tsp paprika
- 1/8 tsp salt
- 1/8 tsp ground black pepper
- 1 tbsp ghee plus more if needed (or your favorite cooking oil)
Garlic Sauce
- 1 tbsp dijon mustard
- 1/4 cup coconut aminos
- 1/2 cup bone broth or chicken broth
- OPTIONAL: 1-2 tsp maple syrup omit for Whole30
- 1 tsp fresh thyme
- 1/2 tsp arrowroot starch
- 4 garlic cloves minced
Instructions
- Slice pork tenderloin into 1/2 inch medallions, then season with oregano, paprika, salt, and pepper.
- Whisk together all ingredients for the garlic sauce, EXCEPT garlic. Set aside.
- Heat 1 tbsp of ghee in a large skillet over medium high heat.
- Once sizzling hot, add seasoned pork medallions in a single layer. Cook for 2-3 minutes on each side until cooked through.
- Remove the pork from the skillet and set aside.
- Another more ghee to the pan, if needed, then add garlic.
- Stir for 1 minute until fragrant, then pour in the sauce. Simmer for 3-4 minutes until thickened.
- Add the pork back in the skillet for 1 minute until warmed through, spooning the sauce over the meat.
- Remove from heat and serve warm.
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This recipe got my attention when you mentioned that pork tenderloin tends to be dry if not cooked correctly. I totally agree and was curious to try this. I have made this pork two times now and both times did not disappoint! The pork is so tender and full of flavor. My kids had it with rice to soak up all the sauce. Thank you for sharing!
I have always had problems with dry pork tenderloin but no such problem here! Beautifully tender pork and delicious sauce. I had to use garlic granules and dried thyme because that’s all I had but still wonderful! I shall definitely be making this again and I’m looking forward to leftovers in a salad!
Thank you so much!!