Saturday, April 18, 2009

Pork Medallions with Lemon Sauce

This recipe is from the April 17th issue of All You Magazine. The pork was really tender and very delicious. I served it with rice pilaf and sugar snap peas. I forgot to take a photo, but here is the recipe:

Pork Medallions in Lemon Sauce

1-1 lb. pork tenderloin, cut into 1-inch slices
1/2 cup all-purpose flour
2 Tbsp. olive oil
1/2 cup white wine
1/4 cup lemon juice
1 Tbsp. unsalted butter
2 Tbsp. finely chopped fresh parsley

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 slat. 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 brown 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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