Pan-Fried Pork Medallions with Sage and Cream

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Aside from bacon, I rarely cook pork, but I have to say whenever I do I always love it, especially if it’s a beautiful piece such as tenderloin. As the name suggests, this is cut from the loin of the animal which is lean and tender and therefore requires very little cooking. It also has a reasonably mild flavor which makes this sauce a perfect partner. Lovely and creamy with a teensy kick from the fish sauce and aminos, then a bit of depth provided by the sage.

This is such a quick and easy dish to prepare and if you’re not as keen on pork as I am, the sauce will also work a treat with most other meats.

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5.0 from 1 reviews
Pan-Fried Pork Medallions with Sage and Cream
Prep time
Cook time
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Serves: 4
  1. Trim the pork fillets of any membrane and slice into 1½ inch rounds, to yeild around 3 per person.
  2. Heat a frying pan on medium heat and melt the lard. When the pan is hot, add the pork pieces (cut side down) and cook for around 3-4 minutes on either side, or until just cooked through. Regulate the stove temperature if you feel it is getting too hot.
  3. Remove pork to a warmed plate, along with the juices. Pour the broth into the pan and scrape the bottom to release any sediment into the sauce.
  4. Now add the cream and bring everything up to a simmer. Add the fish sauce, coconut aminos, lemon juice, sage and the meat juices. Taste and sprinkle in a little salt if necessary, but it probably won't be.
  5. Divide the pork between warmed plates and spoon the sauce over top.
I like to serve this with zucchini ribbons sautéed in a little fat, but it is equally delicious over caulimash/rice.

About Kate Jay

Kate Jay, NTP, RWP, CGP and AIP Certified Coach, has been blogging at Healing Family Eats, since June 2014. Diagnosed years ago as hypothyroid, she and her family were already following the GAPS diet for digestive issues when Kate noticed swelling consistent with RA. She set up her AIP food blog as motivation for making the restricted diet as exciting as possible for her children, who felt they missed out on the junk their friends took to school. Originally a classically trained chef, who freelanced with popular food magazines in the UK, she is now passionate about helping her clients heal using a combination of her holistic training, lab work and real food as medicine. She focuses on creating simple, nutritionally dense and balanced family meals, without compromising on flavour. Find her also on FacebookPinterestTwitter and Instagram.


  • Dyke Easterday says

    Can I buy any fish sauce or are some brands better for AIP?

    • Hi Dyke, yes it does matter which fish sauce you buy as the majority contain sugar and some even have preservatives and colourings. The brand that I (and Mickey and Angie) use is linked to in the ingredients section – where you see ‘fish sauce’ typed in bold. This one contains only anchovies and salt so is completely compliant with the AIP.

  • […] take a gazillion pots and pans in the process. I’m sharing this winner of a recipe over at Autoimmune-Paleo so go check it out […]

  • caroline says

    Making thiscbut with scallops for a non meat eater

  • Olivia says

    Is pork tenderloin different from pork fillets used in this recipe?

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