Wednesday, February 11, 2009

Seared Pork Tenderloin Medallions

Pork tenderloin has less fat then boneless skinless chicken breast or at least that is what I am told and choose to believe. This cut of pork is very tender and often does not have such a porky flavor. There really is no need to marinade other than I really like giving an extra layer of flavor. This dish is good with out doing anything more than seasoning, searing and serving but I had extra herbs and figured might as well but them to good use. Enjoy.

Ingredients
1 tenderloin of pork about 1lb, rinsed and cut into 1/2 medallions
1 tablespoon olive oil
Marinade:
1/4 cup olive oil
3 tablespoons lemon juice
3 tablespoons dry white wine
1 spring thyme
1 spring rosemary
2 cloves of garlic smashed

White Wine Shallot Sauce:
1/2 cup dry white wine
3/4 cup low sodium chicken broth
2-3 tablespoons minced shallots or sweet onion
1 tablespoon unsalted butter
Salt and pepper
1.) Combine marinade ingredients, mix well and add medallions, store in fridge for a few hours or overnight.
2.) Remove pork about 12-20 minutes prior to cooking.
3.) Heat olive oil in heavy bottomed pan and sear medallions in batches about 2-3 minutes per side. Set aside.
4.) Remove pan from the heat and add shallots.
5.) Return pan to medium heat and add wine scrapping up the brown stuff.
6.) Add chicken broth and cook for 10 minutes.
7.) Remove from heat add butter and mix until melted. Check seasoning add salt and pepper if needed. Add medallions and serve over rice or veggies.

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