Sauteed Pork Tenderloin Medallions with Lemon-Garlic SaucePork
- 1 pork tenderloin (1 pound, trimmed)
- 1/4 teaspoon salt (divided)
- 1/4 teaspoon black pepper (divided)
- 2 teaspoons olive oil (divided)
- 2 cloves garlic (minced)
- 1/2 cup dry white wine (for non-alcoholic, substitute low-sodium chicken broth)
- 1/2 cup chicken broth (low-sodium)
- 1 tablespoon lemon juice (from 1 lemon)
- 1 tablespoon fresh parsley
- 1 1/2 teaspoons chopped fresh sage
- 1Cut pork into 12 slices, about 1-inch thick. Sprinkle pork on all sides with 1/8 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat 1 teaspoon of the oil in a large heavy skillet over medium-high heat. Add the pork and cook, turning once, until the pork is well browned and internal temperature reaches 145 degrees F, about 1 1/2 minutes on each side. Transfer pork to serving platter and cover to keep warm.
- 2Add the remaining 1 teaspoon oil to skillet. Add garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Add the wine and broth. Increase heat to high and cook, stirring to scrape up the browned bits from the bottom of the skillet, until the liquid is reduced by two thirds, about 5 minutes.
- 3Remove the skillet from the heat and stir in the remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, the lemon zest and juice, and the parsley. Serve the pork medallions drizzled with the sauce (makes a generous 1/3 cup; about 1 1/2 tablespoons per serving).
- 4*To substitute fresh herbs with dried herbs, use 1 1/2 teaspoons dried parsley or 3/4 teaspoon dried sage, or 3/4 teaspoon dried rosemary
PER SERVING *
|Calories210Calories from Fat70|
|% DAILY VALUE*|
|Calories from Fat70|
|% 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.