Pork medallions, dusted in almond flour, seared in ghee and drenched in a creamy mushroom and onion sauce. This was delicious but high calorie.
Smothered Pork Medallions
| Main Dish | Low Carb | Paleo | Chicken Turkey And Pork |
Ingredients
- 4 x 225 g pork medallions
- 75 g mushrooms
- 50 g onion
- 35 ml beef stock
- 60 ml coconut cream
- 2 tbsp ghee
- 1 x clove garlic
- 2 tsp salt
- 2 tsp black pepper
- 3 tbsp almond flour
Instructions
Preparation
- Remove the medallions from the fridge about 30 mins before cooking.
- Slice the mushrooms
- Chop the onion.
- Crush the garlic.
Method
- Step 1
- Melt the ghee into a medium-sized frying pan on medium-high heat. (Number 7.)
- Step 2
- Pat the pork medallions dry with kitchen paper.
- Sprinkle the salt and black pepper on all sides.
- Sprinkle the almond flour on all sides and then pat the flour into the meat.
- Step 3
- When the ghee is bubbling, add the medallions and cook for 3 minutes on each side.
- Remove the pork from the pan, set aside and cover.
- Keep the pan for Step 4.
- Step 4
- Add the onions and mushrooms to the pan and cook till soft, 5 minutes.
- Add all the remaining ingredients and stir thoroughly.
- Step 5
- Turn the heat down to low. (Number 2.)
- Add the pork medallions to the pan and spoon over the sauce until the meat is covered.
- Cover the pan and leave to simmer for 20 mins.
- Step 6
- Serve with the sauce poured over the top of the pork medallions.
Alex