This creamy herbed pork skillet is easy to throw together and so comforting. Pork medallions or chops are seasoned, browned, and cooked with fresh herbs in a delicious cream sauce you’d never know is dairy free! It’s perfect served over cauliflower rice to keep it paleo, Whole30 compliant and keto friendly.
If you’ve tried and loved some of my creamy one-skillet dinners like tuscan chicken, mustard chicken with kale, chicken marsala and spinach artichoke salmon then you are going to love this creamy herbed pork skillet too!
The creamy white wine sauce is filled with savory fresh herbs plus onions and garlic. You’d never guess there’s no dairy in it!
Oh, and no need for wine if you’re doing the Whole30 – you can easily sub in your favorite chicken bone broth.
What You Need To Make This Creamy Herbed Pork Skillet
Fresh herbs are essential to make the sauce as delicious as it can be!
I used one of my favorite clean white wines, but you can sub in homemade or store bought bone broth if you don’t have wine on hand. Here’s everything you’ll need to prepare the pork:
- olive oil
- pork tenderloin, cut into medallions (or boneless pork chops)
- Sea salt and black pepper, to taste
- onion powder
- garlic powder
- small onion
- garlic
- rosemary leaves
- sage leaves
- thyme leaves
- dry white wine
- full fat coconut milk
- tapioca flour
- Dijon mustard
- nutritional yeast, optional
How to Make This Skillet Creamy Herbed Pork
Season the pork all over with sea salt, pepper, onion and garlic powder. In a large skillet, heat the oil over medium high heat.
Once sizzling hot, add the pork medallions and brown on both sides – the pork doesn’t need to be cooked through at this stage. Once browned, transfer to a plate and set aside.
Lower the heat to medium low and add the onions. Cook until soft and fragrant, about 3-4 minutes.
Add the garlic and fresh herbs and cook another minute, until fragrant. Pour in the wine and stir, scraping up bits at the bottom of the skillet. Bring to a simmer and cook for a minute.
Meanwhile, whisk the tapioca into the coconut milk. Stir in the coconut milk with the tapioca, mustard, and nutritional yeast and cook, stirring, until thickened. Season with salt and pepper to taste.
Add the pork back to the skillet and simmer until the pork is cooked through. To serve, garnish with more fresh herbs and your favorite sides.
Best Sides To Serve with Creamy Herbed Pork
Since the gravy and pork have so much flavor, simple veggie sides work best.
Sautéed cauliflower rice or a cauliflower mash would be perfect, along with roasted Brussels sprouts or broccoli for extra veggies.
If you don’t mind adding in some carbs, roasted sweet potatoes or red potatoes would be delicious or my favorite mashed potatoes.
I hope you’re ready a super cozy flavor packed meal that’s perfect on cold winter nights!
Grab your favorite skillet and your ingredients because it’s time to cook – let’s go!
Creamy Herbed Pork Skillet {Paleo, Whole30, Keto}
Creamy Herbed Pork Skillet {Paleo, Whole30, Keto}
Ingredients
- 2 Tablespoons olive oil
- 1.5 lbs pork tenderloin cut into medallions (or boneless pork chops)
- Sea salt and black pepper to taste
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 small onion chopped
- 3 cloves garlic minced
- 2 Tablespoons fresh rosemary chopped
- 2 Tablespoons fresh sage chopped
- 2 tsp fresh thyme leaves
- 1/2 cup dry white wine or substitute with chicken bone broth for Whole30
- 1 cup full fat coconut milk
- 2 tsp tapioca flour
- 2 tsp Dijon mustard
- 2 tsp nutritional yeast optional
- Sea salt and pepper to taste
Instructions
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Season the pork all over with sea salt, pepper, onion and garlic powder. In a large skillet, heat the oil over medium high heat. Once sizzling hot, add the pork medallions and brown on both sides - the pork doesn’t need to be cooked through at this stage. Once browned, transfer to a plate and set aside.
-
Lower the heat to medium low and add the onions. Cook until soft and fragrant, about 3-4 minutes. Add the garlic and fresh herbs and cook another minute, until fragrant. Pour in the wine and stir, scraping up bits at the bottom of the skillet. Bring to a simmer and cook for a minute.
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Meanwhile, whisk the tapioca into the coconut milk. Stir in the coconut milk with the tapioca, mustard, and nutritional yeast and cook, stirring, until thickened. Season with salt and pepper to taste. Add the pork back to the skillet and simmer until the pork is cooked through, about 5 minutes. To serve, garnish with more fresh herbs and your favorite sides. Enjoy!
Nutrition
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Want More One Skillet Paleo Meals? Try One of These!
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Loved!!!! So good
Great recipe! Thanks a mil for sharing. Your blog is fantastic! Helps a lot for people willing to eat healthy and yummy!
We loved this! I used heavy cream instead of coconut milk because we eat dairy but all the flavors were so good and it was so satisfying. Thanks!
This was a definite hit with me and my husband! i did add mushrooms and i used thick cut chops, as that is what I had. It took longer to cook them but was well worth it! Thanks!
Glad to see that the process of making this delicious pork recipe is very easy. I would definitely try it this night to have a wonderful dinner with my husband who will be surprised to see this special meal on the dining table. Well, I always try to check more about the edubirdie reviews before hiring essay writers to write me an essay on topics like this.
Thank you, Michele, for sharing such a finger-licking dish! I wish to make this recipe for the upcoming holiday for my family. Just one query, may I use clarified butter instead of olive oil? I do not like the flavor of olive oil.