Paleo Pork Tenderloin Medallions in Creamy Dijon Sauce

Ingredients

For the Pork Medallions & Bacon:

• 1.5 lbs pasture-raised pork tenderloin, trimmed and sliced into 1.5-inch thick medallions
• 4 slices sugar-free uncured bacon, chopped
• 1.5 tsp coarse Celtic sea salt
• 1 tsp freshly cracked black pepper
• 1 tsp garlic powder and 0.5 tsp onion powder
• 1 tbsp grass-fed ghee (if needed)

For the Creamy Dijon Herb Pan Sauce:

• 1 cup rich organic chicken or beef bone broth
• 0.66 cup unsweetened full-fat culinary coconut cream
• 2.5 tbsp whole-grain Dijon mustard (sugar-free, Whole30-compliant)
• 1 tbsp organic coconut aminos
• 1 medium shallot, finely minced
• 4 cloves garlic, minced
• 1.5 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh sage leaves, finely chopped
• 1 tsp arrowroot starch or tapioca flour dissolved in 1 tbsp cold water
• 0.5 tsp coarse sea salt

For Serving:

• Roasted garlic mashed cauliflower or roasted asparagus
• Fresh rosemary sprigs & cracked black pepper

Step-by-Step Instructions

1. Crisp Bacon: Heat a 12-inch heavy cast-iron skillet over MEDIUM heat. Add chopped bacon and cook for 5 to 6 minutes until crispy and golden. Using a slotted spoon, transfer crisp bacon to a small bowl, leaving 2 tbsp rendered bacon fat in the skillet.
2. Prep & Season Medallions: Pat pork tenderloin medallions bone-dry with paper towels. Use the palm of your hand to gently press each medallion into an even 1-inch thickness. Season both sides generously with Celtic sea salt, cracked black pepper, garlic powder, and onion powder.
3. Cast-Iron Medallion Sear: Increase skillet heat to MEDIUM-HIGH until bacon fat shimmers. Add pork medallions in a single layer with space between them. Sear undisturbed for 3 to 4 minutes until a deep golden-brown caramelized crust forms. Flip with tongs and sear for 2 to 3 minutes on the second side until browned (pork should register 140°F internally, blushing slightly pink). Transfer medallions to a warm plate.
4. Sauté Aromatics & Deglaze: Lower skillet heat to MEDIUM. Add minced shallot, minced garlic, fresh rosemary, and sage to the pan drippings; sauté for 60 seconds until fragrant. Pour in the bone broth and coconut aminos. Use a wooden spoon to scrape up all caramelized brown bits from the skillet bottom.
5. Whisk Dijon Cream Sauce: Whisk in coconut cream, whole-grain Dijon mustard, sea salt, and arrowroot slurry. Bring to a gentle simmer for 2 to 3 minutes until the sauce thickens into a glossy, velvety cream sauce.
6. Simmer Pork in Sauce: Return the seared pork medallions and any resting juices back into the skillet. Spoon sauce over the medallions and simmer on LOW for 2 minutes to warm through (internal temp 145°F / 63°C).
7. Plate & Garnish: Arrange tender pork medallions over a bed of mashed cauliflower or sautéed greens. Ladle generous spoonfuls of creamy Dijon herb sauce over top. Scatter with crispy bacon crumbles and fresh herbs. Serve immediately!

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Pasture-raised pork tenderloin is one of the densest dietary sources of thiamine (Vitamin B1), essential for mitochondrial ATP production and neural signaling. Fresh rosemary and sage deliver carnosic acid and rosmarinic acid, potent polyphenols that protect against cellular lipid peroxidation during cooking.

Frequently Asked Questions