Serves 4
45 min
Pork Scallops over Warm Mushroom Sauce
Recipe GLPRa3fbaf26024d72
Tender pork tenderloin sliced into thin scallops, seasoned with herbs and lemon, then pan-seared until golden and served over a silky mushroom sauce made with fresh garlic and herbs.
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Ingredients
1 pound pork tenderloin
1 teaspoon sea salt
1/8 teaspoon white pepper
2 tablespoons fresh lemon juice
1 teaspoon dried basil
1 teaspoon garlic powder
1 tablespoon coconut flour
3 tablespoons almond flour
2 large eggs, beaten
3 tablespoons organic butter
2 tablespoons coconut oil
Fresh rosemary sprigs for garnish
1/4 cup organic butter
3 cups fresh sliced mushrooms
2 cloves garlic, sliced
1 tablespoon arrowroot flour
1/2 cup chicken broth
1 tablespoon chopped fresh parsley
Directions
Cut the pork tenderloin into 8 thin scallops about 1/4 inch thick. Place each scallop between plastic wrap and gently pound with a meat mallet to an even 1/8 inch thickness.
In a shallow bowl, combine sea salt, white pepper, and basil. Add the pounded pork scallops and lightly season with the mixture on both sides.
Drizzle the fresh lemon juice over the pork scallops and season with garlic powder.
In one bowl, mix together coconut flour and almond flour. In another shallow bowl, place the beaten eggs. Dredge each pork scallop first in the egg, then coat both sides with the flour mixture.
Heat 3 tablespoons of butter and 2 tablespoons of coconut oil in a large skillet over medium-high heat until shimmering.
Once the pan is hot, carefully place the breaded pork scallops in the skillet. Sear for 3–4 minutes on the first side until golden brown, then flip and sear for another 3–4 minutes on the second side until the internal temperature reaches 165°F. Transfer the cooked scallops to a plate and set aside.
In the same skillet, melt 1/4 cup of butter over medium heat. Add the sliced mushrooms and cook for 4–5 minutes, stirring occasionally, until they begin to release their moisture and soften.
Add the sliced garlic to the mushrooms and cook for 1–2 minutes until fragrant.
Sprinkle the arrowroot flour over the mushroom mixture and stir constantly for 1 minute to combine and cook out the raw flavor.
Slowly pour in the chicken broth while stirring to prevent lumps. Continue cooking and stirring for 2–3 minutes until the sauce thickens and becomes silky.
Taste the mushroom sauce and adjust seasoning as needed. Stir in the fresh chopped parsley.
Arrange the pork scallops on serving plates and spoon the warm mushroom sauce over and around them. Garnish with fresh rosemary sprigs and serve immediately.
