Sauteed Pork Tenderloin Medallions with Lemon-Garlic Sauce

  • Active Time 10m
  • Total Time 20m

4 servings

Serve up flavor that's good and good for you. Tender, juicy and deliciously lean, these Pork Tenderloin Medallions will make you love eating right.

ingredients

  • 1 pork tenderloin (1 pound), trimmed
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon plus 1/8 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
  • Grated zest and 1 tablespoon lemon juice, from 1 lemon
  • 1 tablespoon fresh parsley, chopped, or 1 1/2 teaspoons chopped fresh sage or rosemary (see Tip)

directions

Cut the pork into 12 slices, about 1 inch thick. Sprinkle the 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 the internal temperature reaches 145 degrees F, about 1 1/2 minutes on each side. Transfer the pork to a serving platter and cover to keep warm.

Add the remaining 1 teaspoon oil to the skillet. Add the garlic and cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the wine and broth. Increase the heat to high and cook, stirring to scrape up the browned bits from the bottom of the skillet, until the liquid is reduced by 2/3, about 5 minutes.

Remove 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).

Tip: <br><br> 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.

Recipe reprinted by permission of National Pork Board. All rights reserved.

RecID 11934

nutrition information per serving

150 calories; 5g total fat; 75mg cholesterol; 220mg sodium; 1g carbohydrates; 0g fiber; 24g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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