I make this recipe all the time because it’s a quick and easy dinner that comes together easily and has lots of flavor. It can be made in 30 minutes and only uses ONE pan – YAY!
But don’t just make it because it’s easy, this dish is delicious and even fancy enough to serve to guests! The tenderloins cook up perfectly every time and the mushroom sauce is creamy and bursting with flavor. Serve it with roasted new potatoes and a side salad and you will be the hero! If you are Paleo and don’t eat potatoes, THESE Paleo dinner rolls are equally delicious
Sorry I didn’t get step-by-step pictures of this recipe, next time I make it I will add them Enjoy!!!!
*HERE is my homemade chicken broth recipe
- 2 Lb. Pork Tenderloin (about 2 tenderloins)
- Sea Salt and Pepper, to taste
- 6 Tbsp. Coconut Oil or Ghee, divided
- 1 Small Onion or ½ of a Large Onion, finely chopped
- 8 oz. Sliced Mushrooms
- 1 Tbsp. Tapioca Flour
- ½ C Marsala Wine (I've successfully subbed chicken broth, but then technically it wouldn't be Marsala sauce!)
- ½ C Homemade Chicken Broth*
- ½ C Sherry Cooking Wine (adds lots of flavor, highly recommended but can omit for Whole30)
- 3 Tbsp. Coconut Cream *
- ¼ C Chopped Flat-Leaf Parsley
- Trim any excess fat off of the tenderloins and cut into 2-inch thick medallions. Season both sides of the meat with salt and pepper.
- Add 4 Tbsp. of coconut oil or ghee to a large pan over medium-high heat. When heated, add the meat and seer, about 2-3 minutes per side (don't worry about cooking them all the way through right now). Cook in a single layer and cook in batches if needed. Transfer to a plate.
- Melt the remaining 2 Tbsp of butter in the pan. Add the chopped onion and cook for about 1 minute, or until the onions start to soften.
- Then, add the mushrooms and cook until nicely browned using a wooden spoon to scrape up all the bits on the bottom of the pan, about 3 - 5 minutes.
- Sprinkle on the tapioca flour, add the Marsala, and stir to combine.
- Once the Marsala has almost evaporated, add the chicken broth and sherry cooking wine and cook until reduced by about half.
- Stir in the coconut cream and parsley.
- Return pork and any accumulated juices to pan and cook, flipping once, until firm to the touch and barely pink in the middle, about 2 - 4 minutes.
- Add salt and pepper to taste (I used about ½ tsp. of salt and ¼ tsp. of pepper). Taste sauce and adjust seasonings as needed.
- Serve hot.
this post is part of Fat Tuesdays, Allergy Free Wednesdays, and Gluten Free Wednesdays