Low Sodium Pork Medallions with Creamy Mushroom Sauce
Delight in the rich flavors of Low Sodium Pork Medallions with Creamy Mushroom Sauce, a heart-healthy twist on a classic comfort dish. This recipe features tender pork tenderloin medallions perfectly seasoned with aromatic spices, pan-seared to golden perfection, and nestled in a luscious, herb-infused mushroom and cream sauce. Sautéed baby bella mushrooms and a hint of fresh thyme bring earthy sophistication, while low-sodium chicken broth keeps this dish as wholesome as it is delicious. Ready in only 45 minutes, this easy, low-sodium dinner is perfect for weeknight meals yet elegant enough for entertaining. Pair with your favorite steamed veggies or a light salad for a balanced and satisfying meal!
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Ingredients
- 1 lb pork tenderloin
- 2 tbsp olive oil
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 8 oz baby bella mushrooms
- 1 small shallot, minced
- 0.75 cup low-sodium chicken broth
- 0.5 cup heavy cream
- 1 tsp fresh thyme leaves
- 1 tbsp unsalted butter
- 1 tbsp fresh parsley, chopped
Directions
Step 1
Trim the pork tenderloin of any silver skin, then slice into 1-inch thick medallions.
Step 2
In a small bowl, combine black pepper, garlic powder, and onion powder. Sprinkle the spice mixture evenly over both sides of the pork medallions.
Step 3
Heat 1 tablespoon of olive oil in a large, heavy skillet over medium-high heat. Add the pork medallions to the skillet and sear for 3-4 minutes on each side until golden brown and cooked through. Remove the medallions from the skillet and set aside.
Step 4
In the same skillet, add the remaining tablespoon of olive oil and reduce the heat to medium. Add the minced shallot and sauté for 2 minutes until translucent.
Step 5
Add the sliced mushrooms to the skillet. Cook until they release their moisture and are golden brown, about 5-7 minutes.
Step 6
Pour in the low-sodium chicken broth and bring to a simmer. Allow the broth to reduce by half, about 4 minutes.
Step 7
Stir in the heavy cream, fresh thyme leaves, and unsalted butter. Let the sauce simmer for another 3-4 minutes, stirring occasionally until thickened.
Step 8
Return the pork medallions to the skillet, spooning the sauce over the top. Allow them to warm through for 2 minutes.
Step 9
Garnish with fresh parsley and serve immediately.
Nutrition Facts
| Serving size | (1060.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1457.8 |
| Total Fat 96.6g | 0% |
| Saturated Fat 40.7g | 0% |
| Polyunsaturated Fat 4.9g | |
| Cholesterol 459.4mg | 0% |
| Sodium 1653.7mg | 0% |
| Total Carbohydrate 16.8g | 0% |
| Dietary Fiber 4.0g | 0% |
| Total Sugars 6.3g | |
| Protein 120.1g | 0% |
| Vitamin D 52.2IU | 0% |
| Calcium 69.2mg | 0% |
| Iron 7.2mg | 0% |
| Potassium 3253.6mg | 0% |
Source of Calories