Quick and Easy Sauce for Pork Tenderloin
Pork Medallions with Apple BBQ Sauce
This is one of the fastest ways to the table for a satisfyingly elegant dish. Just 20 minutes at the stove, and you will be savoring spice crusted pork tenderloin, sauced with a creamy, tangy sauce courtesy of Halo+Cleaver Gold Mustard BBQ.
3 Tablespoons almond flour (from whole almonds)
1 teaspoon paprika
1 teaspoon ground cumin powder
1/2 teaspoon ground chile powder
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 Tablespoon olive oil
1 Tablespoon butter
1 pork tenderloin, trimmed and cut into 1" thick slices (medallions), about 1 pound
1/2 cup apple juice
1/2 cup Halo+Cleaver Gold Mustard BBQ Sauce
1 Tablespoon cold butter, cut into 4 pieces
1 Tablespoon chopped parsley (optional)
1 teaspoon fresh thyme leaves (optional)
Preheat oven to 325oF.
In a shallow dish or pie plate, combine almond flour, paprika, cumin, chile powder, salt and red pepper flakes.
Dredge the pork pieces in the spice mixture, coating top and bottom of each piece.
In a large skillet, heat the olive oil and butter over medium-high heat. Add the pork and sauté on both sides until golden, about 3 minutes per side. Transfer to an ovenproof dish. Put the pork in the oven as you make the sauce.
Add the apple juice to the pan, scraping up the brown bits. Add the Halo + Cleaver Gold BBQ Sauce and bring to a boil. Reduce heat to low and allow sauce to simmer until reduced slightly, about 4 minutes. Whisk in the cold butter, piece by piece.
Return the pork to the skillet and spoon the sauce over the medallions. Simmer over low heat for an additional 2 minutes. The internal temperature of the medallions should read at least 140oF on an instant read thermometer. Stir in the fresh herbs, if using.
Calories 279, Fat 13 grams, Carbs 9 grams, Fiber 1 grams, Sugar 6 grams, Protein 26 grams