I cook with pork loin medallions far more than the traditional pork chop. They cook quickly and remain tender, unlike their temperamental sister. I am always trying new recipes with them because they’re so forgiving…this one was a winner, so I’m happy to share it with you.

  • Ingredients

One pound pork tenderloin, sliced into 1 inch rounds

¾ cup chestnut flour (you can substitute all purpose paleo flour here, but chestnut flour is special… it has the most amazing nutty sweetness)

½ cup pecans, finely chopped

1 tsp salt

Fresh ground pepper to taste

2 TBSP fresh sage, chopped or 1 TBSP dried

2 large eggs, beaten

4-6 tsp ghee, or cooking fat of your choice

 

  • Directions

1. After slicing your pork tenderloin into rounds, place the rounds on a sheet of parchment paper then place another sheet of parchment paper over them. Using the flat side of a meat mallet or a rolling pin, flatten them to ¼ inch. My son loves to do this step for me…and it is pretty satisfying.

2. In a large bowl, mix together your chestnut flour, pecans, sage, salt and pepper.

3. In a smaller bowl, beat your 2 eggs

4. Dredge your pork medallions by dipping them into the flour mixture, then dip them into the egg mixture, then back into the flour mixture again. Make sure all surfaces are well covered and set aside on a plate.

5. Melt your ghee (or fat of choice) over medium heat (not medium high…that will burn your coating). Cook for 8 minutes, flipping every 2 minutes to ensure and even browning. Set aside and continue cooking in batches until done.

 

–I like to serve this with green beans with a balsamic fig reduction

I’ve recently begun using chestnut flour after reading about it on Mimi Thorisson’s blog Manger, and wondering why I hadn’t seen it in the Paleo world. It has the most delicious nutty sweetness and I plan on doing a lot more with it.

 

Full Recipe

One pound pork tenderloin, sliced into 1 inch rounds

¾ cup chestnut flour (you can substitute all purpose paleo flour here, but chestnut flour is special… it has the most amazing nutty sweetness)

½ cup pecans, finely chopped

1 tsp salt

Fresh ground pepper to taste

2 TBSP fresh sage, chopped or 1 TBSP dried

2 large eggs, beaten

4-6 tsp ghee, or cooking fat of your choice

 

  • Directions

1. After slicing your pork tenderloin into rounds, place the rounds on a sheet of parchment paper then place another sheet of parchment paper over them. Using the flat side of a meat mallet or a rolling pin, flatten them to ¼ inch.

2. In a large bowl, mix together your chestnut flour, pecans, sage, salt and pepper.

3. In a smaller bowl, beat your 2 eggs

4. Dredge your pork medallions by dipping them into the flour mixture, then dip them into the egg mixture, then back into the flour mixture again. Make sure all surfaces are well covered and set aside on a plate.

5. Melt your ghee (or fat of choice) over medium heat (not medium high…that will burn your coating). Cook for 8 minutes, flipping every 2 minutes to ensure and even browning. Set aside and continue cooking in batches until done.

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