Pan-Seared Pork Medallions
serves 2-4
Pounding the pork flat and dredging in flour lets you cook the medallions just until they're brown on each side. You could finish them with any good pan sauce. For the most flavor, use a stainless steel pan or some other "non-nonstick" surface.
1 pork tenderloin
1-2 cups flour
2 tablespoons olive oil
1/2 cup white wine
1 tablespoon lemon zest
1/3 cup chopped fresh parsley
prep: 20 minutes
total: 40 minutes
oven-safe platter
plastic wrap (or wax paper)
meat pounder
large stainless steel sauté pan
grater (or zester)
1. Preheat the oven to 200F, and place an oven-safe platter on the middle rack to warm.
2. Put the tenderloin in the freezer for 10 minutes or so to make it easier to slice thin. Cut the tenderloin into slices 1/2-inch or so thick. Pound them to an even thickness between plastic wrap.
3. Spread a cup or two of flour out on a deep plate and season it with salt and pepper. Season the pork with a sprinkling of salt and pepper, then dredge it in the flour, shaking off the excess.
4. Heat the oil in the sauté pan over medium-high heat. When the oil is hot and shimmering, add the medallions. (You may need to work in batches.) When they're brown on the first side, flip and brown them on the second side. Don't cook them longer than 5 minutes or so, then take them out and put them in the oven to stay warm while you make the pan sauce.
5. Pour away the oil from the pan and reheat the pan over medium heat. Deglaze the pan: Pour in white wine and stir, scraping the bottom of the pan. Let the wine reduce for 1 minute, then add the lemon zest and parsley and take the pan off the heat.
6. Pour the sauce (there will only be a couple of tablespoons) over the pork.
2. Put the tenderloin in the freezer for 10 minutes or so to make it easier to slice thin. Cut the tenderloin into slices 1/2-inch or so thick. Pound them to an even thickness between plastic wrap.
3. Spread a cup or two of flour out on a deep plate and season it with salt and pepper. Season the pork with a sprinkling of salt and pepper, then dredge it in the flour, shaking off the excess.
4. Heat the oil in the sauté pan over medium-high heat. When the oil is hot and shimmering, add the medallions. (You may need to work in batches.) When they're brown on the first side, flip and brown them on the second side. Don't cook them longer than 5 minutes or so, then take them out and put them in the oven to stay warm while you make the pan sauce.
5. Pour away the oil from the pan and reheat the pan over medium heat. Deglaze the pan: Pour in white wine and stir, scraping the bottom of the pan. Let the wine reduce for 1 minute, then add the lemon zest and parsley and take the pan off the heat.
6. Pour the sauce (there will only be a couple of tablespoons) over the pork.
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