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Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 pork tenderloin about 1 pound salt freshly ground black pepper ¼ CUP all purpose flour 2 TABLESPOONS olive oil ½ lemon sliced ½ shallot, minced 1 CLOVE garlic minced etc.
Instructions:
First. Pre-heat the oven to the lowest temperature you can – usually around 170 ̊F.
Step 02, Prepare the pork medallions. Remove the silver skin (the silver membrane found on part of the exterior of the tenderloin) by running a sharp knife underneath it and cutting it off the meat. Slice the tenderloin into 1-inch slices. Pound these slices gently with a meat pounder until they are approximately ¾-inch thick. Season the pork medallions with salt and pepper. Lightly dredge the pork in the flour and shake off any excess.
Step 03, Heat a large skillet over medium-high heat. Once the pan is hot, add the olive oil and sear the pork in batches for about 1½ to 2 minutes per side. Remove the pork and place on a platter, covered with aluminum foil, in the oven to keep warm.
Complete Ingredients and Instructions: https://bluejeanchef.com/recipes/pork-picatta/
