These Low Carb Pork Medallions are crazy easy to make with just three ingredients and the flavor is excellent!
I recently discovered that pork tenderloin is the cheapest cut of pork I can get at my local Trader Joe’s. It’s about $3.99 per pound and it’s a delicious cut of meat. I wasn’t quite sure what to do with it though. I mean, at first, it just looked like a long sausage.
But I brought it home anyway and realized that it was super easy to slice. It was almost like making mini, boneless pork chops.
I was also in a hurry to get dinner finished and didn’t want to make it overly complicated, so I kept it super simple with just three ingredients!
Cooking times on this will vary based on how thick you cut your medallions. I cut mine at about 1/2 and inch each and they cooked in about 20 minutes in the skillet. But be aware that it could be slightly different for you.
And just a tip on cutting the medallions, by far, I found it easiest to cut the pork with a serrated bread knife. I’m sure that’s just because my chef’s knife needs sharpening in a big way, but if you don’t have a great set of knives, opt for the bread knife!
I served mine with some roasted asparagus, but you can certainly serve them with just about any low carb veggies. These would go great with broccoli or Brussels sprouts! In fact, a side of low carb cauli-rice pilaf would be excellent as well if you’re looking to round out the meal even further. Either way, it’s a delicious, satisfying meal!
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
LOW CARB PORK MEDALLIONS RECIPE:
Low Carb Pork Medallions
- 1 lb. pork tenderloin
- 3 medium shallots (chopped fine)
- 1/4 cup oil
- Slice the pork into 1/2 inch thick slices.
- Chop the shallots and place them on a plate.
- Warm the oil in a skillet (cast iron works best for this)
- Press each piece of pork into the shallots on both sides. The shallots will stick to the pork if you press firmly.
- Place the pork slices with shallots into the warm oil and cook until done. You will find that some of the shallots will burn durning cooking, but they will still impart delicious flavor to the pork. So don't panic. Just cook the pork until it's cooked through.
- Serve with veggies.