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
- t tsp fresh rosemary leaves, chopped
- 3 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
- 2 tablespoons cream, light or heavy (optional extra)
YIELD: Serves 4 as a main course
- Combine broth, peel, lemon juice, oregano, rosemary, 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 an instant-read thermometer reads between 140 and 150 degrees F. Spoon sauce over pork to serve.