These Pork Medallions With Paleo Marsala Sauce are an easy 30 minute one-pan dinner that’s perfect for busy weeknights! They feature perfectly cooked pork medallions in a to-die-for Marsala sauce that’s Keto, Gluten Free, and Whole30 friendly.
I make these Pork Tenderloins With Paleo Marsala Sauce all the time because they’re a quick and easy dinner that comes together easily and has lots of flavor. Plus, it can be made in 30 minutes and only uses ONE pan – YAY!
But don’t just make them because they’re 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! Or if you’re Keto, simply skip the potatoes or replace them with some roasted veggies. Here are the easy steps:
Easy Pork Tenderloin With Paleo Marsala Sauce Instructions
Start by cutting a pork tenderloin into 1 to 1 1/2 inch medallions then season both sides with salt and pepper.
Heat a large pan over medium-high heat and melt some cooking oil. When the pan is hot, add the pork and seer for 2-3 minutes per side, or until nicely browned. Don’t worry about cooking them through right now. Cook in a single layer. If you can’t fit them all in a single layer, cook in batches. Then, set aside on a plate.
In the same pan, melt some more cooking fat and add a chopped onion. Cook for about 1 minute, or until it starts to soften. Then, add 8 oz. of chopped mushrooms. Cook for around 3 to 5 minutes, or until softened. If the mushrooms are large, break them up with a wooden spoon as they cook.
Then, sprinkle some Tapioca flour over the mushroom/onion mixture and stir in the Marsala wine. If you’re doing a Whole30 or can’t find Marsala wine, use chicken broth. Technically I won’t be Marsala anymore – but I won’t tell, lol! Allow the Marsala to bubble and almost evaporate, then add the chicken broth and Sherry Cooking Wine.
The sherry cooking wine adds a lot of flavor, so I don’t recommend skipping it. However, if you’re doing a Whole30 you’ll have to forgo it for now and use chicken broth. When we did our last Whole30 and skipped the cooking wine it wasn’t quite as flavorful, but it was still very yummy!
After you add the broth and cooking wine, allow them to bubble and reduce by half. Then, stir in 3 Tbsp. of coconut cream, salt, pepper, and parsley.
Add the pork back to the pan and cook over medium heat until just cooked through, around 2-4 minutes per side. Serve the pork tenderloins hot with the Marsala sauce spooned on top.
Tips For Perfect Pork Medallions With Whole30, Keto, & Paleo Marsala Sauce
- If you’re not dairy free, you can use heavy cream instead of coconut cream.
- For coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours. Then, scoop out the coagulated cream. I recommend Thai Kitchen, Sprouts, or Native Forest brands as other brands may leave a funny aftertaste or not separate as well. Thai Kitchen brand doesn’t always need refrigerated to separate.
- If you’re doing a Whole30, replace the Marsala and Sherry Cooking Wine with chicken broth. It won’t be quite as flavorful, but will still be very yummy.
Pork Medallions With Paleo Marsala Sauce {Keto & Whole30}
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Ingredients
- 2 Lb. Pork Tenderloin about 2 tenderloins
- Sea Salt and Pepper to taste
- 6 Tbsp. Coconut Oil or Avocado Oil or Ghee, divided
- 1 Small Onion finely chopped
- 8 oz. Sliced Mushrooms
- 1 Tbsp. Tapioca Flour
- 1/2 Cup Marsala Wine Replace with chicken broth for Whole30. It technically won't be Marsala sauce but I won't tell, lol!
- 3 Tbsp. Coconut Cream *
- 1/2 Cup Chicken Broth
- 1/2 Cup Sherry Cooking Wine adds lots of flavor, highly recommended but can omit for Whole30 and add additional broth
- 1/4 Cup Chopped Flat-Leaf Parsley
Instructions
*This recipe goes fairly quickly so have all of your ingredients ready.
- Trim any excess fat off of the tenderloins and cut into 1 to 1 1/2-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. Taste and season with salt if needed.
- 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 per side.
- Add salt and pepper to taste (I used about 1/2 tsp. of salt and 1/4 tsp. of pepper). Taste sauce and adjust seasonings as needed.
- Serve hot.
Notes
Nutritional information is approximate and may vary.
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