Pork Medallions with Creamy Rosemary Mushrooms
Ingredients
- 1 marinated roasted garlic and herb pork tenderloin
- 2 Tbsp avocado oil
- 3 Tbsp butter
- 8 oz sliced mushrooms
- 2 Tbsp fresh rosemary, chopped
- ½ tsp garlic powder
- ½ tsp sea salt
- ½ tsp pepper
- ¼ cup heavy cream
Instructions
- Slice the pork tenderloin into 12 even slices.
- In a large skillet, heat the avocado oil over medium heat. Add the pork slices in a single layer and cook about 4 to 6 minutes per side, until pork reaches an internal temperature of 150°F. Remove and let rest while preparing the mushrooms.
- Add the butter to the hot skillet and let melt. Add the mushrooms slices and sauté until golden brown, about 5 minutes. Add the rosemary, garlic, salt, and pepper and cook 1 minute more. Stir in the cream and cook until thickened, another minute or so.
- Pour the mushrooms over the pork medallions and serve.
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