Pork Medallions with Lemon Sauce

Photo: John Montana; Styling: Lynn Miller

Yield: Serves 4
Cost per Serving: $2.01
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Recipe Time

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Prep Time:

Nutritional Information

Amount per serving
  • Calories: 288
  • Fat: 14g
  • Saturated fat: 4g
  • Protein: 25g
  • Carbohydrate: 10g
  • Fiber: 0.0g
  • Cholesterol: 81mg
  • Sodium: 351mg

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

Preparation

  1. 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. 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. 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.
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