Paleo Pork Medallions with Creamy Mushroom Sauce

Elevate your weeknight dinner with these Paleo Pork Medallions with Creamy Mushroom Sauce, a wholesome dish bursting with flavor and finesse. Tender slices of pork tenderloin are perfectly seasoned and seared to golden perfection, then simmered in a luscious, dairy-free mushroom sauce made with coconut cream, fresh thyme, and garlic. The rich flavors of cremini mushrooms complement the juicy medallions, while a sprinkle of fresh parsley adds a bright, herby finish. Ready in just 45 minutes, this one-pan meal is not only paleo-friendly but also ideal for impressing dinner guests or treating yourself to a restaurant-quality experience at home. Perfectly paired with roasted vegetables or mashed cauliflower, this recipe effortlessly combines comfort and health in every bite.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 lb pork tenderloin
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 8 oz cremini mushrooms
• 0.5 cup coconut cream
• 0.5 cup chicken broth
• 1 teaspoon fresh thyme leaves
• 2 tablespoons fresh parsley
• 2 whole garlic cloves

Directions

Step 1

Trim the pork tenderloin, removing any silver skin. Slice the tenderloin into 1-inch thick medallions. You should have around 8-10 pieces.

Step 2

In a small bowl, combine salt, black pepper, garlic powder, and onion powder. Season both sides of the pork medallions with this spice mixture.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork medallions to the pan and sear on each side until golden brown, about 3-4 minutes per side. Remove the medallions from the skillet and set them aside on a plate.

Step 4

Thinly slice the cremini mushrooms and mince the garlic cloves. Add the remaining tablespoon of olive oil to the skillet, then add the mushrooms and minced garlic. Sauté for about 5 minutes until the mushrooms are lightly browned and the garlic is fragrant.

Step 5

Pour the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan. Allow the broth to simmer for about 3 minutes until it reduces slightly.

Step 6

Reduce the heat to low and stir in the coconut cream, mixing until fully combined and creamy.

Step 7

Add the fresh thyme leaves and stir well. Return the pork medallions to the skillet, spooning some of the sauce over them.

Step 8

Cover the skillet and let the pork cook in the sauce for another 5-7 minutes, or until the pork is cooked through and tender.

Step 9

Finely chop the fresh parsley and sprinkle over the pork and mushroom sauce before serving.

Step 10

Serve the pork medallions hot with a generous portion of the creamy mushroom sauce drizzled over them.

Nutrition Facts

Serving size	(972.4g)

Amount per serving	% Daily Value*
Calories	1371.0

Total Fat 63.8g	0%
Saturated Fat 28.3g	0%
Polyunsaturated Fat 5.1g
Cholesterol 308.4mg	0%
Sodium 4238.1mg	0%
Total Carbohydrate 77.4g	0%
Dietary Fiber 3.6g	0%
Total Sugars 66.7g
Protein 121.4g	0%

Vitamin D 52.2IU	0%
Calcium 117.6mg	0%
Iron 7.7mg	0%
Potassium 3462.8mg	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: 41.9%

Protein: 35.5%

Carbs: 22.6%