Pork Tenderloin with Lemon-Garlic Sauce

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If your family is anything like ours, they love pork tenderloin. And we love serving it–it’s lean, chock full of protein and vitamin B6, and doesn’t cost an arm and a leg either. With such a juicy cut of meat, you don’t have to do too much to it, and this recipe takes full of advantage of all that flavor. In just 20 minutes, you’ve got an awesome entree ready for those little tummys. Just add some rice and steamed green veggies and dinner is served!

Sautéed Pork Medallions with Lemon-Garlic Sauce
Serves 4
Prep time: 10 minutes
Cook time: 10 minutes


  • 1 pork tenderloin (1 pound), trimmed
  • 1/4 tsp salt, divided
  • 1/4 tsp plus 1/8 teaspoon black pepper, divided
  • 2 tsp olive oil, divided
  • 2 cloves of garlic, minced
  • 1/2 cup dry white wine (for non-alcoholic, substitute low-sodium chicken broth)
  • 1/2 cup low-sodium chicken broth
  • Grated zest and 1 tablespoon juice from 1 lemon
  • 1 tbsp chopped fresh parsley or 1 1/2 teaspoons chopped fresh rosemary*

1. 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°F, about 1 1/2 minutes on each side. Transfer pork to serving platter and cover to keep warm.

2. Add the remaining 1 teaspoon oil to 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 up the browned bits from the bottom of the skillet, until the liquid is reduced by two thirds, about 5 minutes.

3. 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).

*To substitute fresh herbs with dried herbs, use 1 1/2 teaspoons dried parsley or 3/4 teaspoon dried rosemary

Recipe courtesy of The National Pork Board

photo courtesy of Timothy Vollmer via flickr