This recipe has been a good friend for a long time.
And why not?!! It is SO simple to prepare and get on the table on a busy night.
Pork tenderloins are naturally tender and lean and so simple to cook. They have long been one of my preferred cuts, and the kids love them too!
In this preparation, a simple pan fried medallion gets drizzled in a flavorful lemony pan sauce. But of course, if you are my kids…you like your medallions au naturale – no sauce for you!
Pork Tenderloin Sides
To make this a complete meal, consider some of these options:
- Dairy Free Scalloped Potatoes
- Simple Sauteed Broccoli w/ a Kick
- Cauliflower Mash
- Quick Oven Roasted Cauliflower
Easy Pork Tenderloin Recipes:
Looking for some additional simple ways to prepare a pork tenderloin? Here a few ideas!
- Char Sui Pork
- Slow Cooker Pork Tenderloin @ Wonky Wonderful
- Instant Pot Teriyaki Pork Tenderloin @ Physical Kitchness
- Paleo Sweet & Sour Pork @ Primal Desire
Stove Top Pork Tenderloin Recipe:
Pork Tenderloin Diane - Gluten Free & Paleo
- 1 pound pork tenderloin cut into 5 or 6 two inch thick diagonal pieces
- 2 teaspoons lemon pepper or more to taste
- 2 tablespoons cassava flour or rice, or tapioca starch
- 2 tablespoons ghee or butter
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce gluten free
- 1 teaspoon Dijon-style mustard
- 1 tablespoon minced parsley optional
- 1/2 teaspoon sea salt to taste
- 1/2 teaspoon black pepper to taste
Using a meat mallet (or rolling pin or heavy skillet), flatten each piece of tenderloin to 1/2". thin even pieces.
Sprinkle surfaces of pork with lemon pepper, then your choice of flour...this really just a sprinkling to gave it added crunch, but you could forgo the flour altogether if you'd like: I just liked the texture it provided!
Heat ghee or butter in heavy cast iron skillet over medium heat; brown pork evenly, about 3 minutes on each side. I like to wait and flip the them when I see the cooked pork color creeping up the sides of the piece.
Remove to serving platter, keep warm, turn heat to low.
To the pan, add lemon juice, Worcestershire sauce and mustard to skillet. Cook, stirring with pan juices, until heated through. Pour sauce over medallions, sprinkle with parsley and serve.
Any of the links in my posts may be affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and pays for the cost of running this free resource!