Have you figured out yet that I LOVE, LOVE, LOVE this butter compound?! So far we’ve now tried it on cod, pork, tilapia, two types of squash, and barramundi. Next up, porterhouse?
In October 2022, when we first made this one up, I was battling the seemingly never-ending sicknesses over here since early September and was exhausted most of the time (usually in bed and with a foggy brain) so I just put together the butter compound and hubby took care of everything else for this one.
Yum, yum, yum!!!
Served with green beans with sea salt.
Alternately, you can grill your PTL on your gas BBQ!
TIPS: Make this recipe Paleo or Whole30 by subbing out the butter for ghee!
NOTE: Technically, this recipe is Dirty Keto due to the sunflower oil in the seasoning – feel free to make your own (or just season w/ salt and pepper), if you prefer!
Garlic Herb Buttered Pork Tenderloin Medallions
Ingredients
- 1 lb Pork Tenderloin, cut into medallions
- 6 Tbsp garlic herb butter (see my Garlic Herb Butter Compound recipe)
- 2 Tbsp extra virgin olive oil (EVOO), divided
- 1 1/2 tsp Montreal Steak seasoning
Stovetop Directions
- Rub 1 lb medallions with 1 1/2 tsp Montreal Steak seasoning.
- Heat a large skillet over medium-high heat on stovetop.
- Add 1 Tbsp EVOO.
- Once EVOO is hot, add 1/2 of medallions to skillet.
- Sear in pan for about 3 mins, then flip and top each medallion with equal amounts of 3 Tbsp of the butter compound.
- Continue searing for about 3 mins, then transfer to a plate.
- Repeat Steps 4 thru 6 for the remaining medallions.
Gas Grill Directions
- Heat BBQ grill on high until it reaches between 450◦ to 500◦ F.
- Then create 2 heat zones: 1) a direct heat side and 2) an indirect heat side by turning 1/2 to 1/3 of the burners to low.
- Rub 1 lb tenderloin with 2 Tbsp EVOO then Montreal Steak seasoning.
- Place tenderloin on the direct heat side and grill for 1 1/2 mins on each side (4 sides). Keep BBQ lid closed between flipping.
- Transfer tenderloin to the indirect heat side and grill for 4 mins each on just 2 opposite sides, until an inserted meat thermometer reads 145◦ F. Keep the BBQ lid
closed between flipping. - Transfer tenderloin to a large cutting board, then top evenly with 6 Tbsp garlic herb butter compound slices.
- Allow to rest for 10 mins before slicing.
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 381 |
| % Daily Value* | |
| Total Fat 28.3g | 36% |
| Saturated Fat 13.3g | 67% |
| Cholesterol 129mg | 43% |
| Sodium 606mg | 26% |
| Total Carbohydrate 0.6g | 0% |
| Dietary Fiber 0.2g | 1% |
| Total Sugars 0g | |
| Protein 30g | |
| Vitamin D 0mcg | 0% |
| Calcium 21mg | 2% |
| Iron 2mg | 9% |
| Potassium 498mg | 11% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
#Keto #LowCarb
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