Greek Style Pork Tenderloin Medallions |
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| Ingredients: | ||||||||||||||||||||||||||
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1 teaspoons grated lemon peel 1 tablespoons fresh lemon juice 1 tablespoons chopped fresh oregano or 1/2 teaspoon dried oregano 1 tablespoons capers (optional) 2 teaspoons cornstarch 1 garlic clove, minced 1 1-lb. pork tenderloin 2 teaspoons olive oil |
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| Preparation: | ||||||||||||||||||||||||||
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In a small bowl combine broth, lemon peel, lemon juice, oregano, capers (if desired), cornstarch and garlic; set aside. Cut tenderloin into 1-inch-thick slices. Season to taste with salt and pepper. In a large nonstick skillet heat oil over medium-high heat. Cook pork slices 1 to 2 minutes per side or until browned. Transfer to a platter. Reduce heat to medium. Stir broth mixture; add to skillet. Cook and stir 1 minute. Return pork and juices to skillet. Cook 2 to 3 minutes or until juices run clear (160°F), turning once. Spoon sauce over pork, and serve. |
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