Dairy-Free Pork Medallions with Creamy Mushroom Sauce

Elevate your weeknight dinners with these Dairy-Free Pork Medallions with Creamy Mushroom Sauce, a rich and satisfying dish that's both indulgent and wholesome. Tender slices of seared pork tenderloin are nestled in a luscious, dairy-free mushroom sauce made from almond milk and thickened with tapioca starch, ensuring a creamy texture without the use of cream. Earthy cremini mushrooms, aromatic shallots, fresh thyme, and garlic create layers of savory flavor, while vegetable broth ties everything together for a light yet comforting finish. This quick and easy recipe, ready in just 45 minutes, is perfect for those seeking a gluten-free and dairy-free dinner option packed with flavor. Garnished with bright, fresh parsley, these pork medallions pair beautifully with roasted vegetables, rice, or mashed potatoes for an elegant yet approachable meal your whole family will love.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 lb pork tenderloin
• 3 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 8 oz cremini mushrooms, sliced
• 2 shallots, minced
• 3 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1 cup vegetable broth
• 1 cup unsweetened almond milk
• 1 tbsp tapioca starch
• 2 tbsp fresh parsley, chopped

Directions

Step 1

Trim any silver skin from the pork tenderloin and slice into 1-inch thick medallions.

Step 2

Season the pork medallions with salt, pepper, garlic powder, and onion powder on both sides.

Step 3

In a large skillet over medium-high heat, add 2 tablespoons of olive oil.

Step 4

Once the oil is hot, add the pork medallions in a single layer. Cook for 3-4 minutes on each side until golden brown and just cooked through. Transfer to a plate and keep warm.

Step 5

In the same skillet, add the remaining tablespoon of olive oil if needed, and reduce the heat to medium. Add the sliced mushrooms and shallots. Sauté for 5-7 minutes until the mushrooms are soft and the shallots are translucent.

Step 6

Add the minced garlic and thyme to the skillet. Sauté for an additional 1-2 minutes until fragrant.

Step 7

Pour in the vegetable broth and bring to a simmer, scrapping any brown bits from the bottom of the skillet.

Step 8

In a small bowl, whisk together the almond milk and tapioca starch until smooth. Pour this mixture into the skillet, stirring constantly to avoid lumps. Cook for 2-3 minutes until the sauce has thickened.

Step 9

Return the pork medallions to the skillet to warm through for a couple of minutes.

Step 10

Garnish with freshly chopped parsley and serve immediately.

Nutrition Facts

Serving size	(1255.4g)

Amount per serving	% Daily Value*
Calories	1233.8

Total Fat 63.2g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 7.6g
Cholesterol 308.4mg	0%
Sodium 4627.6mg	0%
Total Carbohydrate 40.4g	0%
Dietary Fiber 7.2g	0%
Total Sugars 9.0g
Protein 126.1g	0%

Vitamin D 146.8IU	0%
Calcium 543.3mg	0%
Iron 9.5mg	0%
Potassium 3514.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.1%

Protein: 40.8%

Carbs: 13.1%