My family loves pork tenderloin. As in realllly looooves pork tenderloin. It’s super lean and healthy to boot (it’s also considered to be an excellent source of protein, thiamin, vitamin B6, phosphorous, and niacin). Add in that you can buy a two-pack at the local warehouse club for $15 or so, and you’ve got one pack for dinner and one for later.Pork tenders freeze great and will be ready when you need them.
This recipe takes the lovely pork tenderloins and gives them delicious flavor and a great sauce, in less than 20 minutes! Just add in some rice and the steamed green veggie of your choice, and you’ll got a healthy, tasty meal in a snap.
Sautéed Pork Medallions with Lemon-Garlic Sauce
Prep time: 10 minutes
Cook time: 10 minutes
1 pork tenderloin (1 pound), trimmed
1/4 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon black pepper, divided
2 teaspoons olive oil, divided
2 cloves of garlic, minced
1/2 cup dry white wine (for non-alcoholic, substitute low-sodium chicken broth)
1/2 cup low-sodium chicken broth
Grated zest and 1 tablespoon juice from 1 lemon
1 tablespoon chopped fresh parsley or 1 1/2 teaspoons chopped fresh rosemary*
Cut pork into 12 slices, about 1-inch thick. Sprinkle pork on all sides with 1/8 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat 1 teaspoon of the oil in a large, heavy skillet over medium-high heat. Add the pork and cook, turning once, until the pork is well browned and internal temperature reaches 145°F, about 1 1/2 minutes on each side. Transfer pork to serving platter and cover to keep warm.
Add the remaining 1 teaspoon oil to skillet. Add garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Add the wine and broth. Increase heat to high and cook, stirring to scrape up the browned bits from the bottom of the skillet, until the liquid is reduced by two thirds, about 5 minutes.
Remove the skillet from the heat and stir in the remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, the lemon zest and juice, and the parsley. Serve the pork medallions drizzled with the sauce (makes a generous 1/3 cup; about 1 1/2 tablespoons per serving).
*To substitute fresh herbs with dried herbs, use 1 1/2 teaspoons dried parsley or 3/4 teaspoon dried rosemary
Recipe courtesy of The National Pork Board