Greek Pork Tenderloin Medallions |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I found this one on the internet. It is very close to the Pork Medallions I order in my favorite Greek Restaurant. Ingredients:
1 tablespoon fresh oregano, chopped or 1/2 teaspoon oregano, dried |
1 garlic clove, minced |
1 lb pork tenderloin |
1 cup chicken broth |
1 tablespoon lemon peel, grated |
1 tablespoon fresh lemon juice |
1 tablespoon capers, rinsed (optional) |
2 teaspoons cornstarch |
1 tablespoon olive oil |
Directions:
1. Combine broth, peel, lemon juice, oregano, capers, cornstarch and garlic. Set aside.
2. Cut pork tenderloin into 1-inch slices. Season with salt and pepper.
3. In a large nonstick skillet heat oil over medium-high heat. Cook pork half at a time for 1-2 minutes per side or until browned. Transfer to a platter.
4. Reduce heat to medium. Stir chicken broth mixture; add to skillet. Cook and stir for 1 minute. Return pork and accumulated juices to skillet. Cook for 2-3 minutes or until juices run clear (160F.), turning once. Spoon sauce over pork to serve.
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