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5 from 2 votes

Pork Tenderloin Medallions with Horseradish Pan Sauce

From Amanda: Pork tenderloin can make a delicious roast, but I prefer to slice it into medallions and quickly sear them on the stovetop with a flavorful pan sauce. Horseradish is an underutilized seasoning in my opinion. Not only does it wake your taste buds up with its heat, but it is also a cruciferous vegetable and compared to broccoli, it has up to 10x the concentration of the cancer-fighting compounds known as glucosinolates. It’s also a fantastic way to add heat to dishes without nightshades, which some people can be sensitive to, especially in the case of autoimmunity. If you don’t already cook with horseradish, I think you’ll really enjoy adding it into the mix with the recipes in this book.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: American
Keyword: 30 minute paleo meals, 30 minute whole30 meals, how to pan fry pork tenderloin, keto pork tenderloin recipe, pork tenderloin medallions recipe, whole30 pork tenderloin
Servings: 4 servings
Calories: 187kcal


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


  • 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.


*Read the labels of prepared horseradish to ensure you get one that’s only horseradish and vinegar. Some brands add many non-Paleo additives like soybean oil.


Serving: 1serving - makes 4 | Calories: 187kcal | Carbohydrates: 2g | Protein: 31g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 92mg | Sodium: 524mg | Potassium: 608mg | Fiber: 1g | Sugar: 1g | Vitamin A: 278IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 2mg