Pan-Seared Low-Carb Pork Medallions with Mushroom Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pork medallions seared over medium-high heat served with a rich mushroom sauce, perfect for a low-carb meal. This French-inspired pork recipe (low carb), ready in about 30 minutes, pairs pork tenderloin, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 French cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 1 lb pork tenderloin medallions with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and sear pork medallions for 3 minutes per side until golden brown and cooked through. Remove pork and keep warm.
  2. Step 2: Reduce heat to medium, add 8 oz sliced button mushrooms, 1 small minced shallot, and 1 minced garlic clove to the skillet. Sauté for 5 minutes until mushrooms release moisture and edges become golden.
  3. Step 3: Pour in 1 cup low-sodium chicken broth and 1/4 cup heavy cream, stirring and simmering for 4 minutes until sauce thickens slightly.
  4. Step 4: Stir in 1 tsp fresh thyme leaves, return pork medallions to the skillet, and coat them with the mushroom sauce for 1 minute before serving.

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