skillet pork slices

Tender and succulent seared pork medallions, with a lemony white wine sauce, are elegant enough for entertaining but easy enough to prepare for every day meals. 

Pork Medallions with Lemon Garlic Sauce

olive oil

pork tenderloin

salt

black pepper

shallot, finely chopped

garlic,

all-purpose flour

dry white wine

chicken broth

lemon

lemon juice (from 1 lemon)

parsley,

unsalted butter

Slice pork tenderloin into 8 pieces of equal...

Slice pork tenderloin into 8 pieces of equal thickness. Place each piece between two layers of plastic wrap and use a mallet or a rolling pin to pound into a thickness of about 1/2-inch. Season each piece with salt and pepper. 

Heat oil in a large skillet over medium-high...

Heat oil in a large skillet over medium-high heat. Add pork to pan in a single layer (you will likely have to do this in batches depending on the size of your skillet) and cook for 2-3 minutes per side or until internal temperature reaches 145ºF. Remove from pan and place on a plate and cover with foil. Repeat with remaining pork. 

Reduce heat to medium and add shallots to...

Reduce heat to medium and add shallots to the same pan (add another 1/2 to 1 teaspoon olive oil if pan is too dry) and cook for 2-3 minutes or until translucent. Add garlic and continue to cook for 1 minute or until fragrant. Add flour, and cook while stirring constantly, for 1 minute.

Add wine and increase heat to medium-high. Simmer...

Add wine and increase heat to medium-high. Simmer wine until reduced by about half, about 2 minutes. Add chicken broth slowly while stirring, and continue to cook until thickened slightly, about 5 minutes. 

Reduce heat to low. Add lemon zest, lemon...

Reduce heat to low. Add lemon zest, lemon juice, parsley, and butter. Stir until butter is melted. Return pork to pan to coat in lemon-garlic sauce. Serve immediately, sprinkled with additional parsley if desired.

https://mediavine-res.cloudinary.com/video/upload/zxfkv6gycxtrvpmutql4.mp4

Tender and succulent seared pork medallions, with a lemony white wine sauce, are elegant enough for entertaining but easy enough to prepare for every day meals.

Pork Medallions

lemon juice ((from 1 lemon))

parsley, ((more for garnish))

Pound

Slice pork tenderloin into 8 pieces of equal thickness. Place each piece between two layers of plastic wrap and use a mallet or a rolling pin to pound into a thickness of about ½ -inch. Season each piece with salt and pepper. 

Brown

Heat oil in a large skillet over medium-high heat. Add pork to pan in a single layer (you will likely have to do this in batches depending on the size of your skillet) and cook for 2 to 3 minutes per side, or until internal temperature reaches 145ºF. Remove from pan and place on a plate and cover with foil. Repeat with remaining pork. 

Sauté

Reduce heat to medium and add shallots to the same pan (add another ½ to 1 teaspoon olive oil if pan is too dry) and cook for 2 to 3 minutes or until translucent. Add garlic and continue to cook for 1 minute or until fragrant. Add flour, and cook while stirring constantly, for 1 minute.

Simmer

Serve

https://content.jwplatform.com/videos/xf94umav.mp4

Top 2 skillet pork slices recipes from across the web

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Pork Medallions with Lemon Garlic S...

Pork Medallions with Lemon Garlic S...

Top 2 skillet pork slices recipes from across the web

The most viewed skillet pork slices recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pork Medallions with Lemon Garlic S...

Pork Medallions with Lemon Garlic S...

The most viewed skillet pork slices recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine