Pork Medallions With Lemon Garlic Sauce
Quick and elegant!
"This is a winner, have made it twice now and it is a favorite. The pork is so tender and really don’t even need a knife. The sauce is great. Thank you"
• olive oil • pork tenderloin • salt • black pepper • shallot • garlic • all-purpose flour • dry white wine • chicken broth
Tender and succulent seared pork medallions, with a lemony white wine sauce, are elegant enough for entertaining but easy enough to prepare for every day meals.
Why you’ll love it
Watch the video tutorial for full step-by-step instructions!
Slice pork tenderloin into 8 pieces of equal thickness. Place each piece between two layers of plastic wrap and use a mallet or a rolling pin to pound into a thickness of about 1/2-inch.
Add pork to pan in a single layer (you will likely have to do this in batches depending on the size of your skillet) and cook for 2-3 minutes per side or until internal temperature reaches 145ºF.
Reduce heat to medium and add shallots to the same pan (add another 1/2 to 1 teaspoon olive oil if pan is too dry) and cook for 2-3 minutes or until translucent.
Add wine and increase heat to medium-high. Simmer wine until reduced by about half, about 2 minutes. Add chicken broth slowly while stirring, and continue to cook until thickened slightly, about 5 minutes.
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