So I am not the hugest fan of pork, but when made right…..drool. My motto is that garlic makes everything better. It really makes my world go round. So of course my pork must have garlic - or even better, a garlic SAUCE. I’m really drooling thinking about this dish. I made this using whatever I had in my freezer, so this time it was some boneless pork loin chops. However, it would be even BETTER using pork tenderloin cut into medallions (as the recipe I found for this originally called for).
I really like multigrain and whole wheat pasta, however, I have recently discovered Ronzoni Smart Taste Pasta. Love it and check out the nutritional info because this stuff is comparable to the organic wheat stuff. I served my pork with the smart taste pasta sauteed with escarole (fav) and garlic. Simple, but delish.
Prep Time: 10 minutes
Cook Time: 10 minutes
1 pork tenderloin, (1 pound), trimmed 1/4 teaspoon salt , divided 1/4 teaspoon plus 1/8 teaspoon black pepper, divided 2 teaspoons olive oil, divided 2 cloves garlic , 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 or 1 1/2 teaspoons chopped fresh sage or rosemary*
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.
Add 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.
Remove 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).
*To substitute fresh herbs with dried herbs, use 1 1/2 teaspoons dried parsley or 3/4 teaspoon dried sage, or 3/4 teaspoon dried rosemary