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, trimmed of excess fat
- 46.5 g (3 Tbsp) Garlic Herb Butter Compound
- 2 Tbsp extra virgin olive oil, divided
- 1 1/2 tsp Montreal Steak seasoning
Stovetop Directions
- Cut 1 lb pork tenderloin into 3/4″ medallions.
- Season medallions with 1 1/2 tsp Montreal Steak seasoning.
- Heat a large skillet over medium-high heat on stovetop.
- Add 1 Tbsp extra virgin olive oil and heat 30 secs.
- Add seasoned medallions and sear 3 mins.
- Flip medallions and top each with equal amounts of 46.5 g (3 Tbsp) of Garlic Herb Butter Compound, then continue searing 3 mins.
- Plate cooked medallions and drizzle equally with butter left in skillet.
BBQ (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 pork tenderloin with 2 Tbsp extra virgin olive oil and then rub with 1 1/2 tsp Montreal Steak seasoning.
- Place seasoned 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 4 mins each on just 2 opposite sides. Keep the BBQ lid closed between flipping.
- Transfer cooked tenderloin to a serving dish and top evenly with 46.5 g (3 Tbsp) Garlic Herb Butter Compound.
- Allow to rest until an inserted meat thermometer reads 145◦ F and butter has at least mostly melted (about 10 mins).
- Slice and serve.
| NUTRITION FACTS | ||
| Servings | 4 | |
| Amount Per Serving | 4.6 oz (3 oz cooked medallions + 1.6 oz butter) | |
| Calories | 260 | |
| % Daily Value* | ||
| Total Fat | 17.4 g | 22% |
| Saturated Fat | 7.3 g | 36% |
| Trans Fat | 0 g | |
| Monounsaturated Fat | 8.5 g | |
| Polyunsaturated Fat | 1.3 g | |
| Cholesterol | 88 mg | 29% |
| Sodium | 523 mg | 23% |
| Total Carbohydrate | 0.5 g | 0% |
| Dietary Fiber | 0 g | 0% |
| Total Sugars | 0 g | |
| Added Sugars | 0 g | |
| Sugar Alcohols | 0 g | |
| Protein | 0 g | |
| Vitamin D | 0 mcg | 0% |
| Calcium | 10 mg | 1% |
| Iron | 1 mg | 6% |
| Potassium | 370 mg | 8% |
| Vitamin A | 15 mcg RAE | 2% |
| Vitamin C | 0 mg | 0% |
| * 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 #Paleo #BBQ
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