Gluten Free Pork Medallions with Cider Pan Sauce

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IngredientsPork Medallions with Cider Sauce

  • 1 ½ lbs. pork tenderloins, cut into ¼ inch slices.  (for added flavor don’t trim fat off tenderloin)
  • ½ cup almond flour
  • ¼ teaspoon sea salt
  • ¼ teaspoon dried thyme
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter, divided
  • 1 shallot, minced
  • 1 cup apple juice with no sugar added
  • 2 tablespoons apple cider vinegar


  1. On a plate, combine the flour, salt and thyme making sure to blend completely.
  2. Dredge each pork medallion in the flour mixture to coat lightly and shake off excess.
  3. In a large skillet over medium-high heat, heat oil.  Cook the pork for 3 minutes, turning once, or until golden brown.  Transfer to a plate and loosely cover with foil to keep warm.
  4. In the same skillet, melt 1 tablespoon of the butter.  Cook the minced shallot, stirring constantly, for 1 minute, or until the shallot begins to soften.   Add the apple juice and vinegar and cook for 2 minutes, stirring to loosen any brown bits on the bottom of the skillet.
  5. Reduce the heat to medium-low and simmer for 5 minutes, or until the sauce has reduced by half.  Stir in remaining 1 tablespoon butter until melted.
  6. Return the pork to the skillet, along with any accumulated juices and heat for 1 minute, or until heated through.

Serve with fresh vegetables

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Posted in Gluten Free, Pork Tagged with: ,

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