I love cooking pork tenderloin because it takes no time at all, and it always comes out tender and juicy. Seeing as the last three time I made pork, I butterflied and stuffed them, I decided tonight it was time to do the "medallion" thing. This is very easy to make and the leftovers are great in a sandwich. Here is all you need:
Pork tenderloin
Salt and Pepper
Olive Oil
2 large garlic cloves, chopped
½ Vidalia onion, chopped
about ½ - ¾ cup white wine
the same amount of chicken broth
1 Tbs lemon juice
1 Tbs chopped fresh parsley


Once you are done, add a little more olive oil and cook your onion and garlic for just about a minute.

When it's there, turn off the heat and add the lemon juice and parsley, along with salt and pepper. Now is the time to taste the sauce to see if it needs anything else. Time to add the pork into your sauce to coat. Return to the lowest heat setting, cover and let everything simmer together for about 5 minutes. That's it!
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