Description

If you want to impress your family or friends, serve them this amazing yet simple to make dish. The pork medallions are tender and juicy and the white wine sauce is creamy and fabulous.

Ingredients

• 1 1/2 lb. pork tenderloin
• 1/2 t. kosher salt
• 1/4 t. freshly ground black pepper
• 2 T. olive oil
• 1/3 c. white wine, like Pinot Grigio or Chardonnay
• 1/2 t. chicken base
• 1/2 c. heavy cream
• 1/2 t. cornstarch
• 1 dash paprika
• 2 t. chopped fresh Italian parsley, for garnish

Steps

1. Slice pork tenderloin into 1 inch medallions; lightly sprinkle each side with salt and pepper.
2. Warm a large stainless skillet over medium-high heat; add the oil and when it's shimmering, add pork to the hot skillet. Allow pork to cook without touching it for 3 minutes. Place a plate next to the stove along with a piece of aluminum foil to cover the pork.
3. Use a metal spatula to get underneath each medallion; flip each over, not worrying if they stick a bit. Cover with a lid; cook for 3 minutes. Lift each medallion with the spatula; transfer to the plate. Cover lightly with foil to keep warm.