Ingredients:
For the medallions
1-1 1/4 lb pork tenderloin cut into 1/2-inch medallions (about 12-16 medallions)
Few pinches of fine Himalayan salt
Few pinches of freshly cracked black pepper
1 1/2 tbsp lard or ghee
For the pan sauce:
1 shallot finely diced
1/2 cup bone broth or water
1 tbsp dijon mustard
2 tbsp prepared horseradish*
1/2 tsp dried rosemary
1/2 tsp fine Himalayan salt
Directions:
- To make the medallions, flatten each pork slice between the palms of your hands with firm pressure to make them all an even thickness.
- Pat them dry with a paper towel so that a nice crust forms when you sear them.
- Season them on both sides with a few pinches of salt and pepper.
- Heat a large skillet for several minutes over medium heat until hot.
- Melt the lard and swirl the pan to coat the bottom.
- Sear the medallions for 2-3 minutes per side, then transfer to a plate while you cook the sauce.
- To make the sauce, add the shallot to the skillet and cook for about 2 minutes.
- Pour in the water or broth to deglaze the skillet, using a spatula to scrape up any browned bits.
- Add the mustard, horseradish, rosemary and salt and bring the sauce to a bubble.
- Lower the heat and simmer it for a few minutes to allow the sauce to reduce and slightly thicken.
- Add the medallions back to the pan and toss in the sauce, then serve.