Easy Roasted Pork Loin


Easy Roasted Pork Loin


  • 2 lb. Pork Tenderloin, mostly trimmed
  • or 2 lb. Turkey Tenderloin
  • 1 tsp. Kosher Salt
  • 1/2 tsp. Ground Black Pepper
  • 6 tsp. Light Olive Oil, divided
  • 1/4 cup Shallot, minced
  • 2 1/2 tsp. Fresh Sage, finely minced
  • 1 Tbsp. + 1 tsp. Balsamic Vinegar
  • 2/3 cup Unfiltered Apple Cider
  • 1 tsp. Dijon Mustard
  • 2 Tbsp. Ghee (Clarified Butter)


Slice tenderloin into medallions that weigh (raw) 1.5 oz. each (about 1” thick). Place medallions onto a tray or parchment paper and evenly sprinkle both sides with salt and pepper; set aside. If all the medallions can fit in one skillet without crowding, do it. If not you’ll have to do Step 1 in two batches; dividing the oil into two.

Step 1: Begin warming a large skillet(cast iron if you have it) over med. –high. Add 4 tsp. oil; swirling to coat. Add medallions and cook until deeply golden; about 3 min. Carefully flip and cook about 2 – 3 more minutes; until cooked through. Remove to a new tray or parchment and tent with foil to keep warm.

Step 2: Add remaining 2 tsp. oil, shallot and sage to skillet; sauté 30 – 60 seconds. Add balsamic and cider. Cook, stirring to release any browned bits until the liquid has thickened and reduced into about half. Remove skillet from heat. Add dijon and ghee, swirling until sauce is thick and creamy. Spoon sauce over medallions when serving.

Complete Meal Portions:

This recipe is protein & fat only. Add any carbohydrate to complete this meal using selections from the Pack & Go Charts.

Pro Tip: Serve with mashed yam/sweet potatoes for a great pairing! (1/4 cup = 1 unit

2 Unit Portion:
2 cooked pork medallions
1 Tbsp. sauce
2 unit portion carbs

3 Unit Portion:
3 cooked pork medallions
1 1/2 Tbsp. sauce
3 unit portion carbs

4 Unit Portion:
4 cooked pork medallions
2 Tbsp. sauce
4 unit portion carbs

5 Unit Portion:
5 cooked pork medallions
2 1/2 Tbsp. sauce
5 unit portion carbs