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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 276.5
  • Total Fat: 11.8 g
  • Cholesterol: 90.8 mg
  • Sodium: 285.3 mg
  • Total Carbs: 1.1 g
  • Dietary Fiber: 0.0 g
  • Protein: 34.3 g

View full nutritional breakdown of Pork Medallions with Lemon Garlic Sauce calories by ingredient
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Pork Medallions with Lemon Garlic Sauce

Submitted by: CHESHIE2131

Introduction

I found this on food.com and it was pretty low in calories perserving, so I wanted to share it with you!!! I found this on food.com and it was pretty low in calories perserving, so I wanted to share it with you!!!
Number of Servings: 4

Ingredients

    1 lb pork tenderloin, trimmed
    1/4 teaspoon salt, divided
    1/4 teaspoon plus 1/8 teaspoon black pepper, divided
    2 teaspoons olive oil, divided
    2 garlic cloves, minced
    1/2 cup dry white wine (for non-alcoholic, substitute low-sodium chicken broth)
    1/2 cup chicken broth, low-sodium
    grated zest and 1 tablespoon lemon juice, from 1 lemon
    1 tablespoon fresh parsley, chopped or 1 1/2 dried parsley or 1 1/2 teaspoons chopped fresh sage or 1 1/2 teaspoons fresh rosemary or 3/4 teaspoon dried sage or 3/4 teaspoon dried rosemary

Directions

1Cut 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.2Add 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.3Remove 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).

Serving Size: Enough for 4

Number of Servings: 4

Recipe submitted by SparkPeople user CHESHIE2131.






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