These Keto Pork Tenderloin Medallions are an easy, healthy dinner bursting with flavor. They are lightly breaded, pan-seared, then coated in a delicious balsamic glaze with lemon zest and capers. They are simple enough for a weeknight dinner or impressive enough to serve to guests.
These Keto Pork Tenderloin Medallions With Balsamic Glaze are impressive looking and full of so much flavor that everyone will think you spent all day slaving in the kitchen.
They're super flavorful, tender, and I love them just about as much as I love my Keto Mushroom Sauce, which is perfect over pork!
In reality, though, they only take around 35 minutes to throw together! They are lightly breaded, pan-seared, then coated in a delicious balsamic glaze with lemon zest and capers.
They always turn out perfectly cooked and are definitely a must-make keto pork recipe!
They're breaded in almond flour which makes them gluten-free, low-carb, whole30, and paleo - YAY!
And if you're looking for more keto recipes, I think you'll love this mushroom sauce, glazed salmon, chicken parmesan, and chicken piccata!
Or these Thick Cut BBQ Pork Chops from Thyme & Joy, Air Fryer Pork Tenderloin from Easy Wholesome, and Stove Top Pork Chops from Cooking LSL look amazing too! Just use some keto-friendly bbq sauce in the recipe from Thyme & Joy and you're good to go 👍
Frequently asked questions
No. A pork loin is larger and tougher than a pork tenderloin. Loins need to be slow-roasted to be tender, while tenderloins are best cooked fast and hot.
The best substitute would be thick-cut bone-in pork chops. I don't recommend using a pork loin, roast, butt, or shoulder.
The USDA recommends cooking pork to at least 145 degrees, resulting in a medium-rare cook with a very slight pink center. Medium is 150 to 155 degrees, Medium-Well is 155 to 160, and Well done is anything over 160. I don't recommend going over 155 or your pork may end up dry and tough.
Easy instructions
Step #1: Cut the tenderloin into medallions and dredge in seasoned almond flour.
Start by whisking together some almond flour, garlic powder, salt, and pepper in a large, shallow bowl. Set aside. Then, cut the tenderloin into 1 ½ to 2 inches slices.
Step #2: Brown the pork medallions and set them aside.
Add 2 tablespoon of oil to a large pan or skillet and heat over medium heat. Using tongs, dredge the medallions in the flour mixture, shake off the excess, and place them in the hot skillet.
Do not over-crowd the skillet and cook in batches if needed, rinsing out the skillet between each batch.
Cook the pork for 2 to 3 minutes per side, or until nicely browned and set aside. Do not worry about it being cooked through at this time.
Step #3: Bring balsamic vinegar and chicken broth to a boil.
Once the tenderloin slices are browned and set aside, quickly rinse out the skillet, being careful of the hot steam!
Add ⅓ cup of balsamic vinegar and ½ cup of chicken broth to the hot skillet. Bring to a boil.
Step #4: Add the keto pork medallions back to the pan and simmer until just cooked through.
Add the tenderloins back to the pan with the balsamic vinegar and broth. Reduce heat and simmer until pork is no longer pink around 3 to 4 minutes.
Step #5: Remove the meat to a serving platter. Stir lemon zest and capers into the sauce and simmer.
Remove meat to a serving platter. Stir in the zest of 1 lemon and 1 tablespoon of capers to the sauce and simmer until thickened, if desired.
Step #6: Pour the sauce over the medallions and serve!
How to serve
This pork tenderloin recipe with a keto balsamic glaze goes perfectly with 1 or 2 low-carb simple sides such as:
Storage
Leftover keto pork medallions can be stored covered in the refrigerator for 2 to 3 days.
Top tips
- Do not over-crowd the skillet and cook in batches if needed.
- Do not over-cook the tenderloin or it will be tough. Cook only just cooked through and the temperature reaches at least 145 degrees, but not over 160 degrees.
- I don't recommend substituting the tenderloin with pork loin, roast, butt, or shoulder. If anything, I would recommend thick-cut bone-in pork chops.
- Please don't skip rinsing out the skillet. Almond flour easily burns to the skillet and can leave a burned taste - which you definitely don't want!
If you’ve tried these Keto Pork Tenderloin Medallions With Balsamic Glaze or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Keto Pork Tenderloin Medallions With Balsamic Glaze
Ingredients
- 1 lb Pork Tenderloin - cut into 1 ½ inch slices
- ¼ cup Blanched Almond Flour - can substitute tapioca or arrowroot flour for nut free or if not keto
- ½ tsp. Garlic Powder
- ½ tsp. Sea Salt
- ½ tsp. Black Pepper
- 2 Tbsp. Avocado Oil - or oil of choice
- ⅓ cup Balsamic Vinegar
- ½ cup Chicken Broth
- zest of 1 lemon
- 1 Tbsp. Capers - more to taste
Instructions
- Whisk together the almond flour, garlic powder, sea salt, and pepper in a large, shallow bowl.
- Trim any extra fat off of the pork tenderloin then cut into 1 ½ - 2 inch medallions.
- Heat oil in a large skillet over medium heat. Once hot, use tongs to dredge the medallions in the flour mixture, shake off the excess, and add the pork medallions to the skillet. Do not overcrowd the skillet and cook in batches if needed, rinsing out the skillet between each batch. Cook 2 - 3 minutes per side, or until nicely browned. Do not worry about the pork being cooked through at this time. Once the pork is browned, set aside and quickly rinse out the skillet being careful of the hot steam!
- Place the skillet back on the burner and add the balsamic vinegar and chicken broth. Bring to boil. Add the pork back to the skillet. Simmer until the pork is just cooked through (see notes below), 3 - 4 minutes, flipping over after about 2 minutes.
- Remove pork to a serving platter.
- Add a splash more chicken broth and balsamic vinegar if needed, then, stir the lemon zest and capers into the simmering sauce.
- Continue simmering until your sauce has thickened to your desired consistency.
- Pour sauce over the pork medallions and serve!
- Store leftovers covered in the fridge for 2 to 3 days.
Add Your Own Notes
Notes
- Serving size is quite large - ¼ of a pork tenderloin or 3 to 4 slices with a lot of sauce, depending on the thickness you cut the medallions
- Do not over-crowd the skillet and cook in batches if needed, rinsing out the skillet before each batch.
- Do not overcook the pork or it will be tough. The USDA recommends cooking pork to at least 145 degrees, resulting in a medium-rare cook with a very slight pink center. Medium is 150 to 155 degrees, Medium-Well is 155 to 160, and Well Done is anything over 160. I don't recommend going over 155 or your pork may end up dry and tough.
- I don't recommend substituting the pork tenderloin with a pork loin, roast, butt, or shoulder. If anything, I would recommend thick-cut bone-in pork chops.
- Please don't skip rinsing out the skillet between batches and after you brown the tenderloins! Almond flour easily burns to the skillet and can leave a burned taste - which you definitely don't want!
- The sauce is fairly thin, if you prefer a thicker sauce, mix together ¼ tsp. xanthan gum with ½ tsp. oil or melted butter. Whisk into the sauce until thickened. For paleo and whole30, use 1 tablespoon of arrowroot or tapioca with 1 Tablespoon of cold water.
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Dave Sabatelli says
Has anyone made this for 140 servings?
Cassidy says
I haven't Dave, sorry!
Tessa@TessaDomesticDiva says
pinned...i make something similar, but the sauce is different! Love it! I have a hard time finding farm raised tenderloins though!! It is one of my favorite cuts of meat though!
Cassidy says
Thanks Tessa! Yeah, I love pork tenderloin but can rarely find farm raised.
Tessa says
Finally made this...my market finally started carrying responsibly raised tenderloins! Quick, easy, and totally yummy, thank you Cass!
Nancy says
This recipe sounds delicious. We happen to be traveling now, but this will be on our menu next week when we return home!
Cassidy says
Thanks Nancy! I hope you like them 🙂 🙂
Nancy says
Just wanted to let you know how much we enjoyed this recipe. As my husband said, "These are a keeper!"
Cassidy says
Thanks Nancy, I'm happy ya'll liked them!!!