Ingredients
Scale
- 2 tablespoons avocado oil (or vegetable oil)
- 1 pound pork tenderloin, cut into 12 medallions
- Salt and freshly ground black pepper, to taste (approximately ½ to ¾ teaspoon kosher salt)
- 1 teaspoon dried thyme
- ½ teaspoon sweet paprika (or to taste)
- ¼ teaspoon garlic powder (or to taste)
- 1 tablespoon butter, divided
- ½ cup low sodium chicken broth
- Chopped fresh parsley, for garnish
Instructions
- Heat a 12-inch skillet over medium-high heat and add avocado oil.
- Mix salt, pepper, thyme, paprika, and garlic powder in a bowl.
- Season the pork medallions with the spice blend.
- Sear half the medallions for 3 minutes, then flip.
- Add butter and cook for an additional 3-4 minutes until done.
- Repeat for the second batch of medallions.
- Pour chicken broth into the skillet, scraping up browned bits, and reduce.
- Stir in butter to finish the sauce.
- Return medallions to the skillet to warm and coat with sauce.
Notes
Ensure the skillet is hot for the best sear.
Use a thermometer to check internal temperature for perfect doneness.
Let medallions rest post-cooking for improved tenderness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Searing
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 0
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0
- Protein: 30
- Cholesterol: 80