I bought a pork tenderloin this week and I was looking for something different to do. We had already grilled meat this week and I wanted something sexy...and this was IT!
Ingredients
1 pound pork tenderloin cut into medallions
Salt & pepper to taste
Gluten free Flour for dredging
1 tablespoon olive oil
2 tablespoons butter
3 cloves garlic minced
1 tablespoon Dijon mustard
1/4 cup chicken broth
1/4 teaspoon Italian seasoning
1 cup milk or coconut milk
1/2 tablespoon fresh parsley chopped
Directions
Trim off excess fat and slice the pork tenderloin into about 1" thick medallions.
Season the pork with salt & pepper and coat each piece in flour.
Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the pork (you may need to do this in batches) and cook for about 3 minutes/side or until they're lightly golden. Take the pan off the heat and remove the pork from the pan.
Stir in the garlic, Dijon mustard, chicken broth, Italian herbs, and return the pan to the heat. Scrape up any brown bits. Let the sauce cook for about a minute.
Stir in milk and let it bubble for about 2 minutes. Add the pork back in and cook for 5 minutes (you may need to turn the heat down a bit) until the pork is cooked through and the sauce has thickened to your liking.
Sprinkle the fresh parsley over top and season with extra salt & pepper if needed.
This was absolutely amazing and I served it right over my broccoli since I’m not doing carbs at night. The rest of the family had it with rice and loved it! This one is definitely going into the rotation.
