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PdfAdd the sliced pork medallions to a ziplock or sealable container and top with coconut aminos and lime juice. Let the medallions marinate in the refrigerator for at least 4 hours, but overnight is best.
Heat a large cast-iron skillet over medium-high heat, then add 1 tablespoon (14 g) of butter. Remove the pork medallions from the marinade and add them to the hot pan. Sear for 3 minutes on one side, then flip and sear for another 3 minutes. Remove the medallions from the pan and set them aside.
Turn the heat down to medium and add the remaining butter. Add the garlic and mushrooms, and sauté for 2 to 3 minutes, until the mushrooms begin to soften. Add the paprika, cinnamon and salt and stir to combine. Sauté for another minute. Sprinkle the flour over the mushrooms and stir to evenly coat everything in the pan.
Add the beef broth to the pan, scraping any bits off the bottom with a wooden spoon. Bring to a low simmer and add the pork medallions back to the pan with the sauce. Reduce the heat for about 5 minutes, or until the sauce reaches the desired thickness. The gravy will continue to thicken as it cools. Salt the gravy to taste.
Serve over riced cauliflower, white or brown rice, mashed potatoes, or cooked noodles with a side of broccoli or enjoy as is.