Pork Tenderloin Medallions with Apple Cream Sauce

A simple sweet and savory one pan meal with no oven required that takes very little time to prepare. I used Publix Greenwise pork tenderloin for this recipe, which is an all-natural pork tenderloin raised without growth hormones or antibiotics. This recipe is low in carbs, but not quite keto. It has about 550 calories. Use Algae Cooking Club algae oil and stainless steel and you'll need less oil.

For more recipes click here

To make a quick homemade broth in a pressure cooker:

• Beef Broth: Brown 4 oz of beef bones and add 1.5 cups water. Pressure cook on high for 30 minutes.
• Chicken Broth: Add 1.5 cups water and 4 oz chicken bones(or the carcass of a whole chicken after cutting the meat off) to a pressure cooker. Cook on high for 30 minutes.
• Vegetable Broth: Brown 4 ounces of diced vegetables(slightly wilted leftover vegetables are fine) Add 1.5 cups water to a pressure cooker. Cook on high for 15 minutes.
• Mushroom Broth: Add 1.5 cups water and 1/3 cup dried mushrooms to a pressure cooker. Cook on high for 5 minutes.

Ingredients:

Pork Tenderloin

• 6 oz pork tenderloin, cut into medallions
• Salt, to taste
• 1/2 tsp algae oil or 1 and 1/2 tsp avocado oil

Apple Cream Sauce

• 1/2 + 1/3 cup broth or stock(I used mushroom broth)
• 3 tbsp heavy cream
• About 1/3 cup of onions, sliced very thin
• About 12 thin apple slices, skinned(I used a gala apple)
• Salt, to taste.

Instructions:

• Heat a skillet and add the oil.
• Season the pork medallions with salt. Add to the skillet and sear until browned on one side, then flip.
• Cook until the pork reaches an internal temperature of 150–155°F (65–68°C). Remove from skillet and set aside.
• Add the apple slices to the skillet. Brown on one side, then flip.
• Add 1/2 cup mushroom broth. Let it cook down.
• Stir in 3 tbsp heavy cream and reduce slightly.
• Add 1/3 cup mushroom broth and very thin onion slices. Season with salt. Cook down again until slightly thickened.
• Return the pork medallions to the skillet and toss in the sauce to warm them up.
• Remove pork, spoon the apple-onion cream sauce over the top, and serve immediately. They’ve already rested — eat while hot!