Pork Medallions with Lemon Wine Sauce Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6 medallions
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Calories
179 kcal
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Course
Main Course
Pork Medallions with Lemon Wine Sauce Recipe
Description
This recipe cooks thick pork medallions by seasoning them with salt, pepper, and rosemary, then searing in olive oil and butter to develop a golden crust. The pan drippings form the base for a sauce made by deglazing with wine and adding broth and seasonings including onion powder, garlic powder, and Dijon mustard. The sauce is then enriched with cream and thickened with a cornstarch slurry to create a smooth texture.
The final lemon juice adds brightness to the sauce, balancing the richness from the cream and butter. Fresh chopped chives garnish the dish, adding mild onion notes and color. The pork remains tender and flavorful, complemented by the sauce’s creamy and tangy profile.
This pork dish works well as a low-carb dinner option and pairs nicely with vegetables or a light salad. The sauce can be adjusted to taste, and different broths can be used based on preference. It is suitable for family occasions where a flavorful yet elegant meal is desired.
Ingredients
To cook pork medallions
- 6 pork medallions 1 inch thick, slices
- 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 to taste, ground
- 1 Tablespoon Dijon mustard
- ¼ Cup cream table or heavy
- 2 Tablespoon corn starch
- 1 Tablespoon water lukewarm
- lemon juice of ½ lemon
- chives fresh, chopped
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.
Notes
- Use a neutral broth like vegetable broth for a balanced sauce flavor.
- Dijon mustard acts as an emulsifier, making the sauce creamier and smoother.
- This recipe is a low-carb option suitable for special family dinners.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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