Pork Medallions with Lemon Sauce |
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Prep Time: 5 Minutes Cook Time: 11 Minutes |
Ready In: 16 Minutes Servings: 1 |
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Ingredients:
1 1-lb. pork tenderloin, cut into 1-inch slices |
salt |
1/3 cup all-purpose flour |
2 tablespoons olive oil |
1/2 cup white wine |
1/4 cup lemon juice |
1 tablespoon unsalted butter |
2 tablespoons finely chopped fresh parsley |
Directions:
1. Flatten each pork slice to 3/4-inch thickness by pressing it with flat side of a chef's knife. Sprinkle pork slices with salt. Place flour in a shallow dish and dredge pork slices in it.
2. Warm oil in a large skillet over medium-high heat. Working in batches if necessary, cook pork medallions, turning once, until well browned on both sides, about 4 minutes total. Transfer pork to a plate.
3. Add wine and lemon juice to skillet and bring to a boil, scraping up browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened, about 5 minutes. Remove from heat; stir in butter and parsley. Return pork to pan and warm through, turning slices to coat with sauce. Serve immediately.
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