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Wednesday, February 26, 2014

Sauteed Pork Medallions in a Lemon-Garlic Sauce

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

Begin by removing the "silver membrane," then cut into ¾" slices.  Either use the palm of your hand or cover with plastic wrap and use a meat mallet to flatten to about ¼" thick and set aside.

In a bowl, combine about 1 cup of flour, and liberally sprinkle in garlic powder, onion powder, paprika, salt and pepper and mix together.  One by one, dredge each piece of pork in the flour.  Have a fry pan heated to medium high and coated with a little olive oil.  Place as many as you can comfortably fit in the pan and brown on each side for about 2-3 minutes.  Drain the cooked pork on some paper towels.
Once you are done, add a little more olive oil and cook your onion and garlic for just about a minute. 

Add your wine and chicken broth and increase your heat to high and scrape all the great brown crumbs that are stuck to the pan.  Keep stirring as it thickens.  You want to reduce the liquid by about half. 

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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