Beware though, kamut is a type of wheat so if you need truly GF recipe use nonGMO cornstarch or arrowroot powder. However I can't vouch for the texture/flavor of the substitute since I haven't tried it myself. Nut flours are another option but I've found they make things extra crunchy and they won't thicken the sauce as well as cornstarch or arrowroot.
The pan sauce makes this dish so don't skip it. It is wicked good!
~1lb pork tenderloin
3T sprouted kamut flour (or wheat or spelt or for GF use non-GMO cornstarch)
~1t fresh or dried thyme
large pinch salt & pepper
2T butter divided
2 lemon wedges
1/4c cooking sherry
- Rinse and dry off the pork.
- Trim any fat or sliver bits off the tenderloin and slice into 1/8" thick rounds.
- In a plastic baggie (my fav) or bowl combine flour, salt, pepper and thyme. Mix well.
- Add pork and coat evenly. If using a baggie just seal and shake.
- Heat oil and 1T butter in large saute pan. When a pinch of flour sizzles in the oil start adding the pork one slice at a time and don't let the slices touch. You might have to do a couple of batches like I did. In that case keep the finished batch on a plate covered with pan lid to keep them warm.
- Cook until brown and then flip and brown the second side. Remove to plate and cover to keep warm while making the pan sauce.
- Drain fat out of pan and add sherry. Let boil while scrapping the pan to loosen up the yummy bits stuck to the bottom. Keep it simmering until almost gone (this evaporates the alcohol off while leaving behind yummy flavor) then add the juice from the lemon wedges. When simmering again add the remaining 1T of butter and stir in until melted. This should result in a several tablespoons of thickish pan sauce.
- Pour over waiting pork medallions and serve immediately.