I hesitate making pork because I find it hard to make sure it doesn’t overcook and become dry. So, I decided to try and make a healthy, flavorful sauce/glaze that can be poured on top of thinly sliced pork medallions just in case they turned out dry! I ended up cooking the pork IN the glaze for a little, then preserving the glaze in the heated pan after removing the meat and thickening it a little bit. Then, I topped it over the pork. It turned out delicious and I felt good knowing it was healthy, too. Comment below if you try out this recipe!
- 2 lbs pork tenderloin, sliced into about 1/4 in piece “medallions”
- a few springs of fresh thyme, chopped
- a few leaves of fresh sage, chopped
- sprinkles of salt and pepper
- 1/2 cup apple cider vinegar (I used Braggs brand – you should, too ;))
- 1/4 cup tamari (can sub soy sauce, but tamari is gluten and soy free)
- 1/2 T worcestershire sauce
- For thickening * 1 tsp arrowroot powder mixed with 1 tsp water (can use a little more if you like your sauces very thick)
- Season the pork with salt, pepper, thyme, and sage.
- Heat a teaspoon of EVOO in a large skillet. Place pork medallions in skillet and cook about 3-4 minutes on each side. Pork should brown a little on both sides.
- Meanwhile, mix apple cider vinegar, tamari, and worcestershire sauce. When pork is almost cooked through pour mixture on top of pork in skillet. Cook for 3 more minutes.
- Remove pork. Add arrowroot powder & water mixture to remaining liquids in skillet. Stir with a whisk over low heat until sauce thickens.
- Pour over plate of pork medallions!