Greek Pork Tenderloin Medallions
The herbed gravy is so good you may find yourself doubling it. Goes well with a rice pilaf or a Greek salad pita bread.
1 tablespoon fresh oregano, chopped or 1⁄2 teaspoon oregano, dried
2 garlic cloves, finely chopped
1 lb pork tenderloin
1 cup chicken broth
1 tablespoon lemon peel, grated
1 tablespoon fresh lemon juice
2 tablespoons chopped parsley
2 tablespoons chopped fresh basil
1 tablespoon capers, rinsed
2 teaspoons blending flour or cornstarch
1 tablespoon olive oil
YIELD: Serves 4 as a main course
- Combine broth, peel, lemon juice, oregano, capers, cornstarch, and garlic. Set aside. Cut pork tenderloin into 1/4 inch slices. Season with salt and pepper.
- In a large nonstick skillet heat oil over medium-high heat. Cook pork half at a time for 1 minute per side or until browned. Transfer to a platter.
- Reduce heat to medium. Stir chicken broth mixture; add to skillet. Add the parsley and basil. Cook and stir for 1 minute. Return pork and accumulated juices to skillet. Cook for 2 minutes or until juices run clear (160F.), turning once. Spoon sauce over pork to serve.