Wednesday, 13 November 2013

Pork Tenderloin Medallions with Lemon Butter Thyme Sauce

Juicy tender pork medallions smothered in a buttery lemon thyme pan sauce equals DELICIOUS!!!
Simple to make, either on a week night or for company. I love pan sauces because the brown bits in the pan from browning the meat add so much flavour to the sauce. I love to make this for company as I can prepare early in the day and simply reheat just before serving.


2 pork tenderloins ( Approximately 1 pound each)

Kosher Salt

Freshly cracked black pepper

Vegetable oil 2-4 tablespoons

Slice the pork tenderloin into medallions ( ¼-½ inch in thickness).

Pound each medallion  so they are of uniform thickness.

Pat the meat with paper towels to dry.

Season with salt and pepper.

Heat a little oil in a frying pan over medium-to high heat.

Cook the medallions making sure not to crowd the pan until nicely browned on both sides.

Transfer meat to a baking dish, and continue cooking the meat adding more vegetable oil as needed.

DO NOT WASH THE PAN AFTER COOKING THE MEAT!!!!! All the yummy goodness is sitting in the pan which adds valuable flavour to the sauce!!!

Lemon Thyme Pan Sauce

2 Tablespoons vegetable oil

2-3 shallots, minced

3 Cups low sodium chicken broth

4 teaspoons minced fresh thyme

2 Tablespoons fresh lemon juice

6 Tablespoons butter

Salt and pepper to taste

Add oil to the skillet and return to medium-high heat.

Add shallots, cook two minutes until softened.

Stir in broth and thyme, scraping up any of the brown bits on the bottom of the pan.

Simmer sauce until thickened.

Stir in lemon juice. Turn heat down and stir in butter. Season with salt and pepper. Spoon over the pork medallions. Serve immediately or just reheat in the oven when ready to serve. 

Slice and pound tenderloin into medallions.

Dry meat well with paper towel as this allows the meat to brown up better than if the meat is wet.

Heat vegetable oil over medium-high heat. Brown meat on both sides. Do not over crowd the pan people!!!
Nice and golden brown!! Add a little more freshly cracked black pepper. Cook all the meat and set aside. DO NOT CLEAN THE FRYING PAN!!!

In the same frying pan that you browned the meat, heat the vegetable oil and add the shallots. Cook until soft.
Stir in broth.

Stir in thyme. Scraping all the yummy bits off the bottom of the pan. Simmer until the sauce has thickened and reduced by about half.

Add lemon juice and butter. Season to taste with salt and pepper.

Pour this sauce over the pork medallions. This is so good!!

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