Pork Medallions with Lemon and ParsleyPork
Mark Bittman, self-trained home cook, dad and author of the best-selling How to Cook Everything, shares his recipe for easy top-of-mind cooking. A delicious meal without spending a lot of time and effort. Serve with buttered noodles and steamed broccoli to round out the meal.
- 1 pound pork tenderloin
- 1/4 cup olive oil
- 1 lemon
- fresh parsley leaves (minced, for garnish)
- 1/2 cup dry white wine
- 1 lemon (quartered)
- 1Cut the tenderloin into 1/2-inch-thick slices (medallions) and pound gently using a flat rolling pin or back of a skillet between two sheets of waxed paper.
- 2Pre-heat oven to 200 degrees F. Also, pre-heat large skillet over medium heat with olive oil; when skillet is ready (a pinch of the flour mixture will sizzle), dredge the medallions, one at a time, in the flour mixture and place them in skillet. Cook them over high heat for about 4 minutes per side or until the internal temperature of pork is 145 degrees F. Be careful not to crowd the skillet. Once meat is cooked, remove it from skillet and place on an ovenproof platter to rest for 3 minutes. Keep the platter in oven until sauce is ready.
- 3For sauce, pour off all of the fat from the skillet. Return the skillet to the stove and add the wine, over medium-high heat. Cook, stirring, until the wine is just about evaporated. Add the lemon juice and stir (there won’t be more than a few tablespoons). Pour sauce over the medallions and garnish with fresh, minced parsley and lemon slices.
PER SERVING *
|Calories320Calories from Fat160|
|% DAILY VALUE*|
|Calories from Fat160|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.