AIP Pan-Fried Pork Medallions with Sage and Cream
Ingredients:
- 1.75 lb Pork Tenderloin
- 1 tbsp Lard can sub any solid fat
- .5 c Chicken Broth
- .75 c Coconut Cream
- .5 tsp Fish Sauce
- 4 tsp Coconut Aminos Or Tamari
- 1 tsp Lemon Juice
- 1 tbsp Fresh Sage chopped
Instructions:
- Trim the pork tenderloin of any membrane and slice into 1-1½ inch rounds, to yield around 3 per person.
- Heat a frying pan on medium heat and melt the lard. When the pan is hot, add the pork pieces (cut side down) and cook for around 3-4 minutes on either side or until just cooked through. Regulate the stove temperature if you feel it is getting too hot.
- Remove pork to a warmed plate, along with the juices. Pour the broth into the pan and scrape the bottom to release any sediment into the sauce.
- Now add the cream and bring everything up to a simmer. Add the fish sauce, coconut aminos, lemon juice, sage, and the meat juices. Taste and sprinkle in a little salt if necessary, but it probably won't be.
- Divide the pork between warmed plates and spoon the sauce over top.
Nutrition
Calories: 422kcal | Carbohydrates: 4g | Protein: 43g | Fat: 26g | Saturated Fat: 17g | Cholesterol: 129mg | Sodium: 607mg | Potassium: 962mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 3mg
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