Pork Medallions With Paleo Marsala Sauce on A White Plate
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Pork Medallions With Paleo Marsala Sauce {Keto & Whole30}

These Pork Medallions With Paleo Marsala Sauce come together easily and are bursting with flavor. Plus they're Whole30, Keto, Gluten Free, and ready within 30 minutes!
Course gluten free, keto, Main Course, Nut Free, paleo, whole30
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 8
Calories 285kcal
Author Cassidy Stauffer

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

  • To make coconut cream, place a can of full fat coconut milk in the fridge for 24 hours. Skim the coagulated cream off of the top. I recommend Thai Kitchen, Sprouts, or Native Forest brands as other brands may have a funny aftertaste or not separate as well. Thai Kitchen doesn't always need refrigerated to separate. 
  • If you're not dairy free, you can use heavy cream instead of coconut cream.
  • 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.

Nutrition

Calories: 285kcal | Carbohydrates: 6g | Protein: 25g | Fat: 15g | Saturated Fat: 12g | Cholesterol: 73mg | Sodium: 70mg | Potassium: 623mg | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 4.3mg | Calcium: 11mg | Iron: 1.7mg