Pork Medallions

Beth Lipton

Recipe by Beth Lipton

Beth Lipton is a cookbook author, recipe developer and food journalist with more than 15 years experience. In addition to serving as culinary nutritionist for Clean Eating magazine, Beth writes and develops recipes for online and print publications such as FoodNetwork.com, Well+Good, Livestrong, Eat This Not That and more. She’s also the author of Carnivore-ish, a new cookbook co-authored with Ashleigh VanHouten that teaches you why and how to add more healthy animal proteins to your meals.

We recommend using Pluck SpicyAll-Purpose or Zesty Garlic for this recipe.


Step 1

In a small bowl, whisk together the broth, mustard, Pluck, and maple syrup. In a small cup, dissolve the arrowroot in 1/2 teaspoon of water.

Step 2

Warm the avocado oil in a large skillet over high heat. Season the pork all over moderately with salt and pepper. Place the pork slices in the skillet and cook until seared on both sides, turning once, 2 to 3 minutes total. Transfer the pork to a plate; tent with foil to keep warm. (Work in batches if needed to avoid crowding; add more oil to the skillet between batches.)

Step 3

Lower the heat to medium. If there is less than 1 tablespoon of fat in the skillet, add more oil to equal about 1 tablespoon. Add the shallot to the pan, sprinkle lightly with salt, and cook, stirring, until tender and turning golden, 2 to 3 minutes. Whisk the broth mixture and pour it into the skillet, stirring to pull any browned bits from the bottom. Lower the heat to medium-low, add the rosemary, and simmer until the mixture has reduced by about one-third, 3 to 4 minutes.

Step 4

Stir the arrowroot mixture, then pour it into the skillet and stir to combine. Add the pork slices along with any juices that have collected on the plate. Cook until the pork is warmed through and the sauce has thickened 2 to 3 minutes longer, turning the pork once or twice to coat it with sauce. Serve hot, topped with spoonfuls of the sauce and a sprinkling of parsley and more Pluck, if desired.


1/2 cup chicken bone broth

1 tablespoon Dijon mustard

1-1/2 teaspoon maple syrup

1 tablespoon Pluck seasoning, plus more if desired

1/2 teaspoon arrowroot powder

1-1/2 pound pork tenderloin, cut into 1/2-inch-thick slices (about 16)

2 tablespoons avocado oil, plus more if needed

Fine sea salt and freshly ground black pepper

1 medium shallot, chopped (about 1/2 cup)

1 teaspoon minced fresh rosemary

1 tablespoon chopped fresh flat-leaf parsley, for garnish (optional)


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