Thursday, August 21, 2008

Pork Medallions in Lemon-Thyme Sauce

.85 - 1 lb. pork tenderloin, cut into 1/4 inch slices
2 tsp. olive oil
1 tsp. dried thyme (fresh is nicer if you can get it, use less)
fresh ground pepper

1 c. warm chicken broth (or 1 c. water & good soup base)
1 TBS. cornstarch
juice of 1 lemon (2 - 3 TBS.)

In large non-stick skillet, heat oil over medium heat. When hot, add the pork in a single layer and sprinkle with the thyme & pepper.

Saute 2 minutes, then turn over & saute until cooked through, 2 - 3 minutes more.

Warm chicken broth in microwave using heat-proof measuring cup. Add the cornstarch & stir until smooth.

Pour the broth into the skillet with the lemon juice; stir gently. Simmer until slightly thickened & heated through, 2 - 3 minutes.

Serve with baby red potatoes. (I'll get that recipe up here too.)

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