I originally posted this recipe in another thread in response to a request. I decided to post it here as well to make it easier to find in the future. This was a favorite recipe of mine before I started a l/c WOE that I converted to make it l/c friendly. It is nice for a special occasion or for entertaining.

Medallions of Pork Tenderloin
1 pound pork tenderloin
2 cups sliced fresh mushrooms
1/2 cup sliced green onion
1 clove minced garlic
1 cup plain yogurt
2/3 cup cream
1tsp xanthan gum
2 tsp chicken bouillon granules
1/4 tsp grated nutmeg
1/4 tsp pepper

1. Trim fat from the pork and cut crosswise in 1/2 to 3/4 inch chunks. Place each piece of pork between a sheet of plastic wrap folded over the pork and with a flat meat mallet pound the pork until it is 1/4" thick.
2. Spray a cold skillet with cooking spray and preheat the skillet over medium-high heat. Cook the medallions for about 3 minutes per side, until no pink remains and remove from skillet and keep warm.
3. After all the pork is cooked, add the mushrooms green onion and garlic to the skillet and cook over medium heat, stirring occasionally until the vegetables are tender.
4. In a small mixing bowl combine the yogurt and xanthan gum, add the cream, chicken bouillion granules, nutmeg and pepper and stir to combine. Add this mixture to the skillet and cook stirring occasionally until thickened and bubbly. Return the medallions to the skillet and cook for 2 minutes until heated through.

To make this recipe more conducive where you don't have help entertaining, what I would do is fix it the night before but keep the medallions separate from the sauce. Then, for the party, I would simple heat the sauce and hold it at temperature and then add the medallions about 5 minutes or so before serving to heat through.

I usually serve this with fettuccine (now I use Dreamfields). It would also be good with cauli-rice. A side of asparagus or broccoli would complete the main dish.

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Henry