Pork Medallions with Lemon-Thyme Sauce
Asparagus Sauté
Ingredients
- 1 (1-lb) pork tenderloin, trimmed
- 2 Tbsp butter
- ¼ tsp lemon zest
- 2 Tbsp fresh lemon juice
- ¾ cup chicken broth
- 1 tsp cornstarch
- ½ Tbsp chopped fresh thyme
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, and broth to skillet; bring to a boil, reduce heat, and simmer until reduced by half, scraping skillet to loosen browned bits.
- Stir in cornstarch; cook 2 minutes or until thickened. Stir in thyme. Serve sauce over pork.
Side Dish Ingredients
- ½ lb asparagus, trimmed and cut into 2-inch pieces
- 1 tsp olive oil
- 1 clove garlic, minced
Side Dish Instructions
- Sauté asparagus in hot oil in a nonstick skillet over medium-high heat 3 to 4 minutes or until crisp-tender. Add garlic; sauté 30 seconds. Season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 |
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