Cast Iron Pork Medallion with Brown Butter Sauce
Easy cast iron pork medallions are a simple one pan recipe ready in just 30 minutes. Perfectly seared pork tenderloin medallions tossed in a rich brown butter pan gravy seasoned with thyme and fresh sage. A keto friendly, gluten free low carb high protein recipe perfect for busy weeknights and last minute dinners.
Equipment
- Knife and Cutting Board
- cast iron skillet or heavy bottom skillet
Ingredients
- 1 ½ - 2 pounds pork tenderloin cut into 1" thick medallions
- Salt and Pepper
- oil/ghee for frying
- 5 tablespoons butter salted
- ½ cup chicken broth or white wine
- 1 clove garlic minced
- 2 sprigs fresh thyme roughly chopped
- 3 leaves sage roughly chopped
Instructions
- Slice and season the pork. Cut the pork tenderloin into 1" [2.5cm] thick medallions and pat them dry with a paper towel. Season liberally with salt and pepper on all sides and press the seasoning lightly into the pork.1 ½ - 2 pounds pork tenderloin, Salt and Pepper
- Sear the pork on both sides. Heat oil or ghee in a cast iron skillet over medium high heat. Once the oil is hot and glistening, place the pork medallion in the skillet, flat side down and sear the first side for 2-3 minutes until golden brown. Flip the medallions over to sear the other side for approximately 2 minutes. Avoid over crowding the pan, work in batches if necessary. Remove the pork to a cutting board or cooling rack to rest while you make the sauce.oil/ghee
- Brown the butter. Reduce the heat to medium and add the butter to the skillet. Cook for 2-3 minutes until the butter begins to bubble and brown. Pay close attention to make sure it doesn't burn. You want brown butter not burnt butter. As soon as the butter turns golden brown move on tot he next step.5 tablespoons butter
- Deglaze the skillet. Add the garlic to the butter and sauté for 60 seconds. Add the chicken broth or wine, thyme, and sage to the pan and use a wooden spoon to gently scrape the bottom of the pan to deglaze any pork drippings. Simmer the sauce until the wine reduces and the sauce begins to thicken.1/2 cup chicken broth or white wine, 2 sprigs fresh thyme, 3 leaves sage, 1 clove garlic
- Toss, sauce, and serve. Turn off the heat and add the seared pork medallions to the pan and toss to coat in the sauce. Serve immediately.
Notes
Carnivore option: To make this recipe more carnivore friendly use chicken broth instead of white wine and omit the garlic and herbs.
Resting the pork: Allow the pork the rest for 4-5 minutes before serving. Resting the pork on a wire cooling rack will prevent the crust from becoming soggy.
Leftovers and Reheating: Jump to the leftovers and reheating section for more information.
Nutrition
Calories: 418kcalCarbohydrates: 0.2gProtein: 48.3gFat: 23.9gSaturated Fat: 12.2gSodium: 730mgPotassium: 724mgSugar: 0.1gVitamin A: 11IUCalcium: 24.5mgIron: 1.5mgNet Carbs: 0.2g
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