Tender pork medallions seared to perfection and finished with a bright lemon-herb pan sauce. This elegant dish delivers restaurant-quality results in just 20 minutes with minimal cleanup.
Recipe Details
Ingredients
- 700g pork tenderloin, cut into 2cm medallions
- 60g unsalted butter
- 2 whole lemons, juiced and zested
- 30ml fresh thyme leaves
- 120ml dry white wine
Instructions
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Slice 700g pork tenderloin into 2cm (3/4-inch) thick medallions. Pat dry and season both sides generously with salt and pepper.
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Heat a large skillet over medium-high heat with a drizzle of oil. When hot, add pork medallions in a single layer, working in batches if needed.
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Sear for 3-4 minutes per side until golden brown and cooked through (internal temp 63°C/145°F). Transfer to a warm plate and tent with foil.
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In the same skillet, add 120ml dry white wine and 2 whole lemons juice. Scrape up any browned bits and simmer for 2 minutes to reduce slightly.
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Remove from heat and whisk in 60g unsalted butter one tablespoon at a time until smooth and glossy. Stir in 30ml fresh thyme leaves and lemon zest.
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Return medallions to the pan briefly to coat with sauce. Serve immediately with the lemon-herb pan sauce.
Tips
Even Cooking: Cut medallions of uniform thickness for even cooking. A meat mallet can help flatten any thicker pieces.
Perfect Sear: Don't move the pork once placed in the pan. Let it develop a golden crust before flipping for best flavor and presentation.
Wine Substitute: If avoiding alcohol, use chicken stock instead of wine. The sauce will be equally delicious.
Butter Sauce: Add butter off the heat to prevent breaking. The sauce should be smooth and glossy, coating the back of a spoon.
Serving Suggestions: Pair with roasted asparagus, mashed potatoes, or rice pilaf. The bright sauce complements earthy vegetables beautifully.
Storage: Best enjoyed immediately, but leftovers keep for 2 days refrigerated. Reheat gently to prevent overcooking the tender pork.