Pork Tenderloin Medallions with Lemon-Parsley Pan Sauce

• annokset: Serves 4
• aktiivinen aika: 40 Minutes

Ainekset

¾ cup chicken broth

1 tablespoon grated lemon zest plus ¼ cup juice (2 lemons)

2 teaspoons all-purpose flour

2 (1-pound) pork tenderloins, trimmed and cut crosswise into 2-inch pieces

1 teaspoon table salt

½ teaspoon pepper

3 tablespoons extra-virgin olive oil, divided

4 garlic cloves, sliced thin

¼ teaspoon red pepper flakes

3 tablespoons minced fresh parsley

Ohjeet

Whisk ¾ cup chicken broth, ¼ cup lemon juice, and 2 teaspoons all-purpose flour together in liquid measuring cup; set aside. Cut 2 trimmed pork tenderloins crosswise into 2-inch pieces and sprinkle all over with 1 teaspoon table salt and ½ teaspoon pepper.

Heat 2 tablespoons extra-virgin olive oil in 12-inch skillet over medium-high heat until just smoking. Arrange pork medallions in skillet cut side down and cook without moving until first side is well browned, 3 to 5 minutes. Transfer pork to plate, browned side up.

Off heat, stir 4 thinly sliced garlic cloves and ¼ teaspoon red pepper flakes into fat remaining in skillet and cook in residual heat until fragrant, about 30 seconds. Stir broth mixture to recombine, then add to skillet, scraping up any browned bits.

Return pork to skillet browned side up, along with any accumulated juices. Bring broth mixture to simmer over medium heat, then reduce heat to medium-low. Cover skillet and simmer gently until pork registers 135 to 140 degrees, 4 to 6 minutes. Transfer pork medallions to serving platter browned side up as they finish cooking, leaving sauce in skillet.

Increase heat to medium-high and simmer until sauce is thickened and bubbling throughout, 2 to 4 minutes. Off heat, whisk in 3 tablespoons minced parsley, 1 tablespoon grated lemon zest, and remaining 1 tablespoon oil. Season with salt and pepper to taste. Spoon sauce over pork. Serve.