Pork Medallions with Lemon Sauce

• 1 1-lb. pork tenderloin, cut into 1-inch slices
• Salt
• 1/3 cup all-purpose flour
• 2 tablespoons olive oil
• 1/2 cup white wine
• 1/4 cup lemon juice
• 1 tablespoon unsalted butter
• 2 tablespoons finely chopped fresh parsley

1. Flatten each pork slice to 3/4-inch thickness by pressing it with flat side of a chef's knife. Sprinkle pork slices with salt. Place flour in a shallow dish and dredge pork slices in it.

2. Warm oil in a large skillet over medium-high heat. Working in batches if necessary, cook pork medallions, turning once, until well browned on both sides, about 4 minutes total. Transfer pork to a plate.

3. Add wine and lemon juice to skillet and bring to a boil, scraping up browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened, about 5 minutes. Remove from heat; stir in butter and parsley. Return pork to pan and warm through, turning slices to coat with sauce. Serve immediately.


Nutritional Information

Calories: 288
Fat: 14g (sat 4g)
Protein: 25g
Carbohydrate: 10g
Fiber: 0.0g
Cholesterol: 81mg
Sodium: 351mg

All You, APRIL 2009