Pork Medallions with Broccoli and Cauliflower
ChefRhonda PlataDifficultyIntermediateThis recipe uses pork tenderloin cut into tender medallions that cook like a flash while your cauliflower and broccoli are steaming. Deglazing the pan with some chicken broth may seem fancy but only takes a minute, leaving you with a super easy pan sauce to season to your preference. Serve with keto rolls and plenty of butter on the side.
Servings 2
Net Carbs
- Amount Per Serving
- Calories 240
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 11g4%
- Dietary Fiber 4g16%
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Place the broccoli and the cauliflower in a steamer basket over boiling water and cover. Steam for three to five minutes.
Sprinkle each pork medallion with salt, pepper, and thyme. Press the medallions to set the seasoning and flatten to an even thickness.
Heat the oil in a large skillet over medium-high heat. Add the medallions and cook for two to three minutes per side or until desired doneness. Work in batches if needed.
Remove the pork medallions from the pan and set aside. Return the pan to medium-high heat and slowly add the chicken broth to deglaze, continue to cook for one minute.
Return the medallions to the skillet to reheat, spreading the sauce over the medallions. Remove from heat.
Divide the pork and veggies evenly between plates and enjoy!
Ingredients
Ingredients
Directions
Directions
Place the broccoli and the cauliflower in a steamer basket over boiling water and cover. Steam for three to five minutes.
Sprinkle each pork medallion with salt, pepper, and thyme. Press the medallions to set the seasoning and flatten to an even thickness.
Heat the oil in a large skillet over medium-high heat. Add the medallions and cook for two to three minutes per side or until desired doneness. Work in batches if needed.
Remove the pork medallions from the pan and set aside. Return the pan to medium-high heat and slowly add the chicken broth to deglaze, continue to cook for one minute.
Return the medallions to the skillet to reheat, spreading the sauce over the medallions. Remove from heat.
Divide the pork and veggies evenly between plates and enjoy!
