STEP 1.Thinly slice the pork tenderloin into 1/2 inch medallions.
STEP 2.Pound to 1/4 inch and make it wider.
STEP 3.Season with kosher salt and pepper, dust with flour on both sides and set aside on a plate.
STEP 4.In a skillet melt 2 tablespoons of butter and the olive oil.
STEP 5.Sauté on each side until golden brown and edges are crispy.
STEP 6.Remove medallions from the pan and keep warm.
STEP 7.Add the garlic to the skillet and cook for a minute.
STEP 8.Add the other 2 tbsp of flour to the pan and stir, cook for a minute.
STEP 9.Whisk in the chicken stock and scrape up the browned bits.
STEP 10.Sauce will thicken.
STEP 11.Add the zest from the lemon and chopped rosemary over the sauce, add the juice from the lemon and stir to incorporate.
STEP 12.Cook on low for more than 2 minutes.
STEP 13.Turn off the heat and add the remaining butter, stir and pour over the pork medallions and serve.
Nutrition value
1254
calories per serving
77 g Fat121 g Protein4 g Carbs2 g FiberOther
Current Totals
77 g Fat
121 g Protein
4 g Carbs
2 g Fiber
MacroNutrients
Carbs
4 g
Protein
121 g
Fiber
2 g
Fats
Fat
77 g
Vitamins & Minerals
Calcium
107 mg
Iron
15 mg
Vitamin A
6 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
27 mg
Vitamin B6
1 mg
Vitamin B9
59 mcg
Vitamin B12
16 mcg
Vitamin C
15 mg
Vitamin E
7 mg
Copper
1 mcg
Magnesium
160 mg
Manganese
4 mg
Phosphorus
1237 mg
Selenium
178 mcg
Zinc
15 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
