Garlicky Pork Tenderloin Medallions
Mushroom and Leek Sauté
Ingredients
- 4 cloves garlic, minced
- 2 Tbsp balsamic vinegar
- 2 Tbsp coconut aminos soy-free sauce
- 2 Tbsp avocado oil
- 2 tsp Dijon mustard
- 2 lb pork tenderloin, cut into 2-inch medallions
Instructions
- Combine garlic, vinegar, coconut aminos, oil, mustard and pork in a large zip-top bag; seal bag.
- Refrigerate 4 hours or overnight.
- Preheat oven to 400°F.
- Place pork medallions on a lightly greased baking sheet. Discard marinade.
- Bake 15 minutes or until done, turning once halfway through cooking.
Side Dish Ingredients
- 3 Tbsp avocado oil
- 4 leeks, thinly sliced (white and light green parts only)
- 2 (8-oz) pkg sliced mushrooms
- 4 cloves garlic, minced
- 2 Tbsp chopped fresh thyme
Side Dish Instructions
- Heat oil in a large skillet over medium heat. Add leeks; cook 8 minutes or until just tender.
- Add mushrooms, garlic and thyme.
- Cook 8 minutes or until all liquid is evaporated, stirring occasionally. Season with salt and pepper to taste.
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