Pork Medallions
"Quick and easy way to saute slices of pork tenderloin. Made extra wonderful with a sprinkling of fresh lemon juice."
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
directions
- Place each medallion between 2 sheets of plastic wrap and pound thin with flat side of a cleaver; pat both sides of medallions with flour, salt, and pepper.
- Melt butter in a skillet over medium heat; saute medallions until lightly browned on both sides and cooked through, 5-10 minutes; plate and sprinkle with lemon juice and parsley.
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Reviews
-
Good stuff. I didn't do the lemon juice, and used half olive oil and half butter. Seasoned flour with Nature's Seasons Seasoning Blend. Thanks for posting! -
So quick, so easy, and so YUM! We followed the recipe just about exactly, and it only took about 15 minutes from the beginning of prep to the finished product, and oh my, was it ever good. We will be having this again often, I think. We had it with steamed green beans, orange cranberry relish, and the South Beach Cauliflower Mash with Chives (Recipe #339923), and felt that it made a delicious and very quick dinner. -
We thoroughly enjoyed these pork medallions. This is GREAT when you are short on time. By pounding the medallions, your cook time is quick (mine cooked up perfectly in about 5 minutes) and it produces tender and flavorful pork. I served this with baked potatoes and steamed brocolii. This will make a repeat performance on our table. I recommend this to everyone. Thanks for sharing, Sugarpea!!!
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
