Monday, August 6, 2007

Rosemary Pork Medallions

Rosemary Pork Medallions

Serves 4 - 6


1 clove garlic , pressed (or to taste)
1 tsp. rosemary (or, to taste)
1 tsp. sage (or, to taste)
1 Tbs. olive oil
1 tsp. salt, (or, to taste)
2 pork tenderloins (8 -12 oz. each)
2 tsp. lemon juice (opt.)
2 Tbs. chicken broth (opt.)
non-stick spray


1) Make a paste of oil and spices.
Rub this paste into pork (and let marinate for a while in refrigerator, if you have time.)

2) Slice tenderloins crosswise into chops almost 1 inch thick.

3) Heat generous amount of nonstick spray in heavy large skillet over medium heat.
Pan - grill pork medallions about 4 minutes on each side, or until nicely done, but not dried out and tough. (Add more spray if needed.)

4) Optional step, but recommended - deglaze pan by simmering lemon juice and/or broth in skillet, scraping to mix in browned bits from bottom.

5) Plate up medallions, and drizzle with broth/juice glaze.

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