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.
Course: Main Course
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
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.