Pork Medallions with Lemon and Honey Mustard Sauce
Readers Digest Guides - New Year! New You! - February 2011
The Line Up
1 1/4 lbs pork tenderloin
1 TBSP minced fresh thyme leaves
1 tsp grated lemon zest
1/8 tsp freshly ground black pepper
1 TBSP olive oil
2 TBSP minced shallots
1/2 c reduced-sodium low fat chicken broth
2 TBSP fresh lemon juice
1 tsp honey mustard (or to taste)
The Game Plan
Slice the pork into 12 medallions each, about 3/4" thick. layer a few at a time between sheets of plastic wrap and pound with a meat pounder or the bottom of a small heavy skillet until they are about 1/4" thick.
Combine the thyme, lemon zest and pepper in a cup and sprinkle it evenly over the pork, pressing it into the surface with your finger tips.
Heat the oil in a medium skillet or saute pan set over medium-high heat until hot enough that a drop of water sizzles. Add the pork, a few slices at a time, and cook for 3 minutes. Turn and cook the other side for 2 minutes longer. Remove to a plate.
Reduce the heat to medium-low, add the shallots to the pan and cook, stirring, until tender, about 3 minutes.
Add the broth and raise the heat to high. Boil, stirring to loosen any browned bits from the pan, until the liquid is reduced by half. Add the lemon juice and honey mustard, stirring until blended. Return the pork to the pan, turning it in the sauce just to heat through.
Coach's Post Game Conference
I bought sliced pork medallions rather than slicing the tenderloin myself ... and skipped the pounding step. Followed the rest of the recipe as written. As you can see - I drizzled some sauce over the pork and a bit over our asparagus... I'm not sure which was better! What a great quick, easy dinner!
Final Score
Coach - Home Run
Catcher - Triple
The All Star - Home Run
***edited - please read label disclaimer in "True Confessions" - 11/7/2013***
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