Pork Medallions with Lemon-Thyme Sauce
Asparagus with Almonds
Ingredients
- 2 lb pork tenderloins
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp ghee
- 1½ cups organic chicken broth
- ¼ cup fresh lemon juice
- 1 tsp arrowroot
- 2 Tbsp chopped fresh thyme
- ½ tsp lemon zest
Instructions
- Cut pork crosswise into ¾-inch-thick slices; sprinkle with salt and pepper.
- Melt 1 Tbsp ghee in a large nonstick skillet over medium-high heat. Cook pork, in batches, 2 minutes per side or until done. Remove from skillet; keep warm.
- Add 1 Tbsp ghee to skillet; add broth and lemon juice to skillet.
- Reduce heat to medium; simmer 2 minutes, scraping skillet to loosen browned bits.
- Stir in arrowroot; cook 2 minutes or until sauce has thickened. Stir in thyme and lemon zest; serve sauce over pork.
Side Dish Ingredients
- 2 lb asparagus, trimmed
- ½ cup chopped raw almonds
- 2 Tbsp ghee
Side Dish Instructions
- Preheat oven to 450°F. Cook asparagus in boiling salted water to cover 3 minutes or until almost crisp-tender.
- Combine asparagus, nuts, and ghee on a large rimmed baking sheet; spread in a single layer.
- Bake 4 minutes or until nuts brown and asparagus blisters slightly. Season with salt and pepper to taste.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
