Although we love sauteed pork chops, I am always trying to change them up. I had some fresh-from-the-tree lemon juice left over from making lemon ice cream and decided it would make a great addition to some pork medallions I had thawed for dinner. I should note that the lemons were picked in December and the juice frozen. They were very mild, almost sweet, so I highly recommend using Meyer lemons in this recipe.
Lemon butter sauces always take me back to my childhood, eating big kettles of steamed clams, mussels or crab legs with rich sauces. Pork is a mild enough meat that the lemon really brightens its flavor. I served the medallions over mashed cauliflower. They would be great with buttered noodles, mashed potatoes or a risotto.
1. Info for Pork Medallions with Lemon Shallot Sauce
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Pork Medallions with Lemon Shallot Sauce
- 1 Tbsp olive oil
- 2 pounds pork tenderloin medallions, sliced thin
- 3 shallots, sliced
- 3 Tbsp fresh Meyer lemon juice
- 4 Tbsp butter
- salt and pepper to taste
- parsley or another mild dried green herb for garnish
- Brown pork in olive oil, searing on both sides 1-2 minutes on medium high heat.
- Remove to a plate and cover with foil to stay warm while making the sauce.
- Melt butter and cook until just turning brown.
- Add lemon juice and shallots.
- Cook until shallots are soft.
- Add pork back into the pan and simmer 2-3 more minutes to cook pork all the way through (if pork is cut very thin this won’t take long)
- Season to taste.
- Sprinkle with herbs once they are plated.