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.
1tablespoonfreshly squeezed lemon juice (from 1 lemon)
1tablespoonfresh parsley, (more for garnish)
1tablespoonunsalted butter
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 ½ -inch. Season each piece with salt and pepper.
Heat oil in a large skillet over medium-high heat. 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 to 3 minutes per side, or until internal temperature reaches 145ºF. Remove from pan and place on a plate and cover with foil. Repeat with remaining pork.
Reduce heat to medium and add shallots to the same pan (add another ½ to 1 teaspoon olive oil if pan is too dry) and cook for 2 to 3 minutes or until translucent. Add garlic and continue to cook for 1 minute or until fragrant. Add flour, and cook while stirring constantly, for 1 minute.
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.
Reduce heat to low. Add lemon zest, lemon juice, parsley, and butter. Stir until butter is melted. Return pork to pan to coat in lemon-garlic sauce. Serve immediately, sprinkled with additional parsley if desired.
Video
Notes
Cooked pork tenderloins, wrapped well, will keep in the fridge for 3 to 4 days. You can also freeze them for up to 3 months.
To reheat, place in skillet and warm over low heat or gently microwave in 30 second increments. Try not to overheat the pork.