Super-Quick Pork Medallions
From mountainmama 15 years agoIngredients
- 1 1/2 pounds pork tenderloin cutlets, about 1/4 inch thick shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon black pepper shopping list
- 1/3 cup flour shopping list
- 4 tablespoons butter shopping list
- 1/4 cup olive oil shopping list
- 1/4 cup dry sherry or white grape juice shopping list
- 2 1/2 tablespoons frozen orange juice concentrate, thawed shopping list
- 1/2 teaspoon dried tarragon shopping list
- 3/4 cup sour cream shopping list
How to make it
- Sprinkle the pork with the salt and pepper. Place the flour in a shallow bowl or on a piece of wax paper. Dredge the pork cutlets in the flour until coated, then shake off the excess.
- Heat the butter and oil in a large skillet over medium-high heat until bubbly. Add the pork and cook, turning once, until browned, about 4 minutes. Transfer to a plate and keep warm.
- Add the sherry, orange juice concentrate and tarragon to the skillet drippings. Cook over medium heat, stirring, until reduced by one-third. Reduce the heat to low. Stir in the sour cream and cook for 2 minutes; do not boil.
- Return the pork to the skillet and cook, turning to coat, for 2 minutes. Arrange the pork on a serving platter, drizzle with the pan sauce and serve.
- Variation
- You can use pork chops instead of pricier pork tenderloin. Select thin chops so they cook quickly and increase the cooking time in step 2 to 6 minutes (or 8 minutes for thicker chops).
- Tip: To Prevent Curdling
- Turning the heat to low before adding the sour cream is one way to prevent the sauce from curdling. Another is to return the pork to the skillet after the sauce is reduced, cook it for 2 minutes, then stir in the sour cream.
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