Pork Medallions in Dijon and Lemon Sauce

This recipe comes from my friend, Jeanne Luchtel, via the Beyer Family Cookbook. It's a real favorite of mine. It goes together quickly and is very easy.

Making a full pork tenderloin for two people is a waste of effort, especially when one of the two doesn't like leftovers! I've found this to be a simple solution. I buy a tenderloin and cut in in half or in thirds, depending on its size. I freeze the cut portions. When I'm ready to make a recipe like this one, I have a piece that will work well and not leave waste. Naturally, you could make this with a full tenderloin, if you're serving several people.

I'm giving you the full recipe. I only modify it by using less than a pound of pork. I generally make the full amount of sauce, because I like it!




Pork Medallions in Dijon and Lemon Sauce

1 pound pork tenderloin
2 teaspoons lemon pepper
2 tablespoons butter
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon parsley or chives
(optional), minced

Servings: 3


 Cut tenderloin crosswise into 1 inch thick pieces. Pound with mallet to
1/2 inch thick. Sprinkle with lemon pepper.

Heat butter in heavy skillet and cook tenderloin medallions 3-4
minutes on each side. Remove medallions to serving platter and
keep warm.

Add lemon juice, Worcestershire sauce, and mustard to skillet. Cook,
stirring with pan juices, until heated through.

Pour sauce over medallions and serve or return medallions to skillet
and rewarm.


Sprinkle parsley or chives over medallions and serve.


DONNA'S NOTES: I don't pound the pieces of tenderloin. Pork is best when slightly rare, and that's how we like it. I've played with the cooking time, and about 3 minutes per side is best for our taste.