Pork Medallions with Lemon Wine Sauce Recipe
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
25 mins
-
Servings
6 medallions
-
Calories
179 kcal
-
Course
Main Course
Pork Medallions with Lemon Wine Sauce Recipe
Report
pan seared pork medallions served in a flavorful rosemary lemon wine sauce.
Share:
Ingredients
To cook pork medallions
- 6 Pork Medallion Slices 1 inch thick
- ½ Teaspoon salt
- ½ Teaspoon Black Pepper Ground
- 1 Tablespoon olive oil
- 2-3 rosemary sprigs
- 1 Tablespoon butter
For the sauce
- 1 Tablespoon butter
- ½ Cup wine white or rose
- 1 Cup broth *see Notes
- ½ Teaspoon onion powder
- ½ Teaspoon garlic powder
- salt to taste
- Black Pepper Ground to taste
- 1 Tablespoon Dijon mustard
- ¼ Cup cream table or heavy
- 2 Tablespoon corn starch
- 1 Tablespoon lukewarm water
- Juice of ½ lemon
- chives fresh, chopped
Add to Shopping List
Instructions
To cook pork medallions
- Place meat medallion slices on a working surface and pat dry to take it excess liquid on the meat.
- Season meat with salt and black pepper on both sides.
- Heat up a pan with olive oil and place rosemary sprigs into the hot oil.
- Place meat into sizzling skillet, keep on a medium-high heat setting. Add and melt butter in the skillet.
- Cook on both sides, for about 2-3 minutes on each side, until cooked through.
- Take the meat out of the skillet. Keep the skillet with the rosemary sprigs in it over the heat to prepare the sauce
For the sauce
- Keep the skillet over a medium heat setting and pour wine into the pan to deglaze.
- Continue to pour in the broth and season with onion powder, garlic powder, salt, black pepper, and dijon mustard.
- Mix it well and keep on heating your sauce over a medium-high heat setting.
- Continue to build up the sauce and stir in cream.
- Prepare a slurry by combining lukewarm water with the cornflour. Add a spoonful of the cooking sauce to the slurry and pour it all to the sauce in the skillet. That way the cornflour will mix in better.
- Continue to cook over a medium heat setting and stir in lemon juice.
- Reduce the sauce to desired consistency.
- Turn off heat and place meat back into the sauce.
- Garnish with chopped fresh chives. Serve up hot.
Equipments used:
Notes
- You can use a broth of your choice. I like to use a neutral broth such as vegetable broth.
- The dijon mustard makes the sauce creamier because mustard is an emulsifying agent.
- This is a low carb special occasion family dinner meal.
Nutrition Information
Show Details
Calories
179kcal
(9%)
Carbohydrates
4g
(1%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Cholesterol
39mg
(13%)
Sodium
430mg
(18%)
Potassium
90mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
356IU
(7%)
Vitamin C
1mg
(1%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6medallions
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 39mg | 13% |
| Sodium | 430mg | 18% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 356IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
