I have a pork tenderloin and was looking for a new way to prepare it. Here's my recipe for pork medallions and zucchini coins, they're both easy to make and really delicious.
Pork Medallions:
1 (1 lb) pork tenderloin
1/4 C. olive oil
seasoned flour (1/2 C. flour mixed with 1 Tbs. Lawry's season salt and 1 tsp. black pepper)
1/2 C. white wine or chicken stock
juice from 1 lemon
1 Tbs. capers
1 C. frozen peas
1 C. sliced mushrooms (optional)
Cut the tenderloin into 1/2" thick slices. Heat oil on a large nonstick pan on medium heat. Dredge pork in seasoned flour. When the oil is hot, cook dredged pork for 1-2 minutes per side. When the pork is cooked, remove from the pan, and keep warm in a covered plate. Add white wine or chicken stock, lemon juice, capers, (mushrooms-optional) and peas to the pan, cook until most of the liquid has evaporated, about 1 minute. Pour sauce over pork and serve with warm crusty bread and broiled zucchini coins.
Zucchini coins:
Preheat oven to broil.
Thinly slice a zucchini, lay pieces on a foil lined cookie sheet and drizzle with olive oil, cracked pepper, kosher salt and a pinch of grated Parmesan cheese.
Cook for 3 minutes or until cheese has just melted. Turn oven off and keep in oven until ready to eat.
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