For the next four weeks, I’ll be participating in the “Good and Good for You Challenge” hosted by the National Pork Board and Publix. I’ll be sharing lean, clean and green recipes 
inspired by Publix’s weekly pork special and I’d love to have you along on this healthy eating journey. You can pledge to join the challenge on the Pork Be Inspired facebook page and find new recipes by following the challenge on my blog, at Pork Be Inspired and on Twitter at #Publix4Pork.
This week’s pork special is the pork tenderloin, which is probably my favorite cut. This recipe for Sauteed Pork Tenderloin Medallions with Lemon-Garlic Sauce was easy to make and everyone enjoyed it – including my picky six-year old. That’s a big win around here. I have full family approval to add this to the menu rotation, which makes me happy because it only took about 30 minutes to prepare from prep to serving.
Here’s the recipe. Let me know what you think if you give it a try.
Ingredients:
- 1 pork tenderloin, (1 pound), trimmed
- 1/4 teaspoon salt, divided
- 1/4 teaspoon plus 1/8 teaspoon black pepper, divided
- 2 teaspoons olive oil, divided
- 2 cloves garlic, minced
- 1/2 cup dry white wine (I substituted more chicken broth)
- 1/2 cup low-sodium chicken broth
- Grated zest and 1 tablespoon juice from 1 lemon
- 1 tablespoon fresh parsley chopped
Cut the pork into 12 slices, about 1 inch thick. Sprinkle both sides with 1/8 teaspoon of salt and 1/4 teaspoon of pepper. Heat 1 teaspoon of the oil (I actually used expeller pressed coconut oil instead of olive oil) in a large skillet over medium-high heat. Add the pork and cook, turning once, until the pork is well browned and internal temperature reaches 145 degrees F, about 1 1/2 – 2 minutes on each side. Transfer pork to serving platter and cover to keep warm.
Add the remaining 1 teaspoon of oil to a skillet. Add garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Add the wine and broth. Increase heat to high and cook, stirring to scrape browned bits from the bottom of the skillet – about 5 minutes.
Remove skillet form the heat and stir in remaining salt, pepper, lemon zest and juice, and parsley. Serve the pork medallions drizzled with the sauce. For sides, we had a green salad with olive oil and red wine vinegar dressing and steamed green beans drizzled with melted butter and lemon juice and sprinkled with salt and pepper to taste. It was absolutely delicious!
If lemon and garlic aren’t you’re thing, check out this recipe for Baked Pork Egg Rolls from Sweet T Makes Three. I loved it, but it didn’t make the favorite list for the rest of the family.
