Tenderloin Medallions with Lemon-Garlic Sauce

Tenderloin Medallions with Lemon-Garlic Sauce

  • TOTAL PREP TIME20 minutes
  • SERVINGS4
  • DEGREE OF DIFFICULTYEasy

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*
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Preparation

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

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

*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

Makes 4 servings

Springer Family

Meet the Springer Family

Sycamore, Kansas

My family and I live in the southeast part of the state. We started raising hogs in the late 1940's with my grandparents, Lee and Dorothy. The second generation of our farm include my parents, Chuck and Debbie and my Aunt and Uncle, Dale and Judy. In 2008, our four families joined together in a partnership to make Springer Family foods.

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