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Pork Medallions with Lemon Sauce

Photo: John Montana; Styling: Lynn Miller
Prep time 5 mins
Cook time 11 mins
Yield Serves 4

Ingredients

  • 1 1-lb. pork tenderloin, cut into 1-inch slices
  • Salt
  • 1/3 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1/2 cup white wine
  • 1/4 cup lemon juice
  • 1 tablespoon unsalted butter
  • 2 tablespoons finely chopped fresh parsley

Nutrition Information

  • calories 288
  • fat 14 g
  • satfat 4 g
  • protein 25 g
  • carbohydrate 10 g
  • fiber 0.0 g
  • cholesterol 81 mg
  • sodium 351 mg

How to Make It

  1. Flatten each pork slice to 3/4-inch thickness by pressing it with flat side of a chef's knife. Sprinkle pork slices with salt. Place flour in a shallow dish and dredge pork slices in it.

  2. Warm oil in a large skillet over medium-high heat. Working in batches if necessary, cook pork medallions, turning once, until well browned on both sides, about 4 minutes total. Transfer pork to a plate.

  3. Add wine and lemon juice to skillet and bring to a boil, scraping up browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened, about 5 minutes. Remove from heat; stir in butter and parsley. Return pork to pan and warm through, turning slices to coat with sauce. Serve immediately.