Herb-Crusted Pork Medallions

In this tasty main dish, herb-crusted pork medallions are cooked with mushrooms in a balsamic gravy thickened with gluten-free cassava flour.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 244 Calories

Ingredients

• salt to taste
• salt and ground black pepper to taste
• 2 tablespoons balsamic vinegar
• 2 tablespoons Dijon mustard
• 1 pound sliced fresh mushrooms
• 1 tablespoon avocado oil
• 1 (1 1/2 pound) pork tenderloin, silver skin removed, cut into 2-inch medallions
• 1 tablespoon minced fresh rosemary, or more as needed
• 1 tablespoon minced fresh thyme, or more as needed
• 1 ½ cups bone broth
• 1 tablespoon cassava flour (such as Otto's)

Recipe Instructions

Step 1

Season pork medallions with salt. Brush Dijon mustard around the sides of each medallion. Roll in rosemary and thyme until mustard is covered.

Step 2

Heat avocado oil in a large skillet over medium-high heat. Add medallions; cook until browned, about 3 minutes. Flip with tongs. Cook until second side is browned, about 3 minutes more. Reduce heat; arrange mushrooms around medallions. Season with salt and pepper.

Step 3

Whisk bone broth, balsamic vinegar, and cassava flour together in a bowl until smooth. Pour over and around mushrooms; stir with a wooden spoon to distribute evenly. Simmer, stirring occasionally, until pork is no longer pink in the center and sauce thickens up, about 8 minutes.