Pork Medallions with Lemon-Thyme Sauce
Lemon Rice and Steamed Asparagus
Ingredients
- 1 (1-lb) pork tenderloin, trimmed
- 2 Tbsp butter
- ½ tsp lemon zest
- 2 Tbsp fresh lemon juice
- 1 cup chicken broth
- ½ tsp dried thyme
- 1 tsp cornstarch
- ½ Tbsp cold water
Instructions
- Cut pork crosswise into 2-inch-thick slices; pound to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Melt butter in a large nonstick skillet over medium-high heat. Add pork, and cook 2 minutes per side or until done. Remove from skillet; keep warm.
- Add lemon zest, juice, broth, and thyme to skillet; bring to a boil, reduce heat, and simmer until reduced by half, scraping skillet to loosen browned bits.
- Stir together cornstarch and cold water. Add to skillet, and cook 2 minutes or until sauce is thickened. Serve sauce over pork.
Side Dish Ingredients
- 1 (8.5-oz) pouch microwavable basmati rice
- ½ tsp lemon zest
- ½ Tbsp fresh lemon juice
- 1 (8-oz) pkg trimmed asparagus
Side Dish Instructions
- Heat rice according to package directions; spoon into a bowl. Add lemon zest and juice; toss.
- Steam asparagus according to package directions; season with salt and pepper to taste.
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