Pork medallions with lemon garlic sauce makes a quick, simple recipe. Perfect for a weeknight meal, these pork medallions are also great for entertaining.
For the next four weeks, I’ll be sharing recipes for a specific cut of pork that I think you’ll really love. You’ll also be able to find special pricing for these cuts of pork at your local Publix. This week, it is pork tenderloin.
My family loves pork tenderloin when cooked low and slow, but I love the ability to get meals on the table quickly by slicing the pork tenderloin into 1 to 1 1/2 inch slices for faster cooking. I cook it about 1 1/2 minutes on each side and then allow it to rest for a few more minutes before serving in any number of dishes.
Dishes like my Cuban sandwich that is sure to be a favorite for game day or a quick-fix meal idea, or why not including in a fast pork taco or burrito? The possibilities are practically endless for all the dishes you can make using this quick-fix pork tenderloin method.
We also loved the National Pork Board’s Recipe for Pork Medallions with Lemon Garlic Sauce. It truly tastes like you’ve been in the kitchen all day and makes a very impressive meal in less than 30 minutes.
Pork Medallions with Lemon Garlic Sauce Recipe
- 1 pork tenderloin 1 pound, trimmed
- 1/4 teaspoon salt divided
- 1/4 teaspoon + 1/8 teaspoon black pepper divided
- 2 teaspoons olive oil divided
- 2 cloves garlic minced
- 1 cup chicken broth
- grated zest and 1 tablespoon juice from 1 lemon
- 1 tablespoon fresh parsley
- Cut pork into 12 slices, about 1-inch thick.
- Sprinkle pork on all sides with 1/8 teaspoon of the salt and 1/4 teaspoon of the pepper.
- Heat 1 teaspoon of the oil in a large heavy 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 minutes on each side. Transfer pork to serving platter and cover to keep warm.
- Add the remaining 1 teaspoon oil to skillet.
- Add garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds.
- Add the broth and increase heat to high and cook, stirring to scrape up the browned bits from the bottom of the skillet, until the liquid is reduced by two thirds, about 5 minutes.
- Remove the skillet from the heat and stir in the remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, the lemon zest and juice, and the parsley.
- Serve the pork medallions drizzled with the sauce (makes a generous 1/3 cup; about 1 1/2 tablespoons per serving).
Disclosure: I am working with the National Pork Board, Publix, and The Motherhood to bring you great recipes using pork and help promote the Good and Good for You Challenge. While I did receive compensation, all opinions are always my own.