I think this time I nailed it! I managed to work both the “quick” and “easy” attributes into a very scrumptious, serve-it-to-your-guests-worthy, Whole30 compliant recipe.
Now that don’t mean you have to be expecting company or doing the Whole30 to enjoy this dish, though… You can whip up these Pork Medallions with Mushroom Sauce anytime, in no time at all!
For realz, you can expect this beauty to be on your table in about 15 to 20 minutes, tops!
Shall we time this, for fun?
Take the pork tenderloin out of the fridge and sprinkle it with salt and pepper, then slice it into 8 equal sized medallions.
No need to take your ruler out. That would take too much time! The best way to insure that your medallions are equal is to start by cutting the tenderloin right down the middle, then slice each half in its center, and again, slice those pieces in half.
You’ll end up with 8 perfectly even sized, beautiful pork medallions, each about 1½ to 2 inches thick.
Let’s see… how long did that take? About 2 minutes, right? Right!
Now melt a generous amount of ghee in a heavy skillet (preferably cast iron) set over medium-high heat.
When the pan is hot enough, add the pork medallions and cook them for 4 minutes per side, without moving them, until they develop a nice golden crust. The key to getting this beautiful golden crust really is to not move your meat at all while it’s cooking, so resist the urge with all your might. Just drop the meat in and let the heat do its thing…
When the meat is cooked, remove it to a plate to collect the juices.
How are we doing with time so far? That was 8 minutes, plus the 2 minutes that it took to slice the meat, so we’re now at 10 minutes. Good!
While the meat is cooking, slice the mushrooms (that’ll keep your hands occupied so you won’t feel so tempted to move that meat around) and then add them to the hot pan.
Don’t hesitate to add more ghee if and as necessary so the mushrooms get to turn a beautiful, golden color, which should take no more than 5 minutes.
If my calculations are correct, we should now be at the 15 minute mark…
When the mushrooms are cooked to your liking, add the fresh herbs and chicken stock to the pan. Dilute the tapioca starch in water and throw that in as well.
Bring to the boil and continue cooking until the sauce thickens, about 1 minute.
Total time so far: 16 minutes…
Add the medallions, along with their cooking juices, back into the pan and spoon some of that delicious sauce over them.
Kill the heat and allow the meat to sit in the sauce for about 5 minutes. Mind you, if you were in a real hurry, or crazy stupid ravenous, you could very well skip that step and dig right in. Heck, you could probably eat this right off the pan, if you wanted to.
But really, you should take the time to set the table while this is resting and then sit yourself down to a beautiful plate filled with tender, juicy pieces of meat topped with a rich and generous mushroom sauce… The dining experience will be that much more pleasant!
So was that quick and easy enough for you? I hope so!
Now for the taste test… I will let you be the judge of that, but personally, I absolutely adored this dish. Mind you, I’m such a huge fan of pork tenderloin, it would have been hard for me not to like it. I find that cut of meat to be so naturally tender and tasty, you hardly need to do much at all to it to turn it into something spectacular.
So long as you don’t overcook it (it’s at its best when still slightly pink in the center) and season it well, it’s hard to go wrong.
I really wish I could have it more often, but hey, a pig only produces 2 of these delicious fillets, so gotta respect that, you know.
But wouldn’t it be grand if they produced as much tenderloins as they do bacon…
- Sprinkle the pork tenderloin with the salt and pepper and slice into 8 equal sized medallions.
- Melt a generous amount of ghee in a heavy skillet (preferably cast iron) set over medium-high heat. When the pan is hot enough, add the pork medallions and cook them for 4 minutes per side, without moving them, until they develop a nice golden crust. Remove to a plate to collect the juices.
- Add the mushrooms to the skillet and cook them, stirring often, until they turn a beautiful golden color, about 5 minutes. Don’t hesitate to add more ghee if and as necessary.
- When the mushrooms are cooked to your liking, add the fresh herbs and chicken stock, followed with tapioca starch diluted in water; bring to the boil and continue cooking until the sauce thickens, about 1 minute.
- Add the medallions, along with their cooking juices, back into the pan and spoon some sauce over them.
- Kill the heat and allow the meat to sit in the sauce for about 5 minutes, then serve.