The following recipe was in an ad in Martha Stewart’s Everyday Food magazine for The National Pork Board.
The U.S. Department of Agriculture (USDA) now recommends cooking your pork chops, roasts and tenderloins to an internal temperature of 145° F, followed by a three-minute rest time for tender, juicy meat that’s slightly pink in the middle. And for deliciously accurate results, be sure to use a digital meat thermometer.
What’s the reason for the new cooking temperature? Well, it’s partly because today’s pork is so lean. On average, the most common cuts of pork have 16% less fat and 27% less saturated fat than the same cuts from over 20 years ago. And according to USDA data, most cuts from the loin – think succulent loin chops and bone-in sirloin roast – are actually leaner than skinless chicken thighs. Who knew?
Sauteed Pork Medallions with Lemon-Garlic Sauce
Prep Time: 10 minutes
Cook Time: 10 minutes
1 pork tenderloin, (1 pound), trimmed
1/4 teaspoon salt , divided
1/4 teaspoon plus 1/8 teaspoon black pepper, divided
2 teaspoons olive oil, divided
2 cloves garlic , minced
1/2 cup dry white wine, (for non-alcoholic, substitute low-sodium chicken broth)
1/2 cup chicken broth, low-sodium
Grated zest and 1 tablespoon lemon juice , from 1 lemon
1 tablespoon fresh parsley, chopped, OR 1 1/2 teaspoons chopped fresh sage or rosemary*
Cut pork into 12 slices, about 1-inch thick. Sprinkle pork on all sides with 1/8 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat 1 teaspoon of the oil in a large heavy skillet over medium-high heat. Add the pork and cook, turning once, until the pork is well browned and internal temperature reaches 145 degrees F, about 1 1/2 minutes on each side. Transfer pork to serving platter and cover to keep warm.
Add the remaining 1 teaspoon oil to skillet. Add garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Add the wine and broth. Increase heat to high and cook, stirring to scrape up the browned bits from the bottom of the skillet, until the liquid is reduced by two thirds, about 5 minutes.
Remove the skillet from the heat and stir in the remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, the lemon zest and juice, and the parsley. Serve the pork medallions drizzled with the sauce (makes a generous 1/3 cup; about 1 1/2 tablespoons per serving).
*To substitute fresh herbs with dried herbs, use 1 1/2 teaspoons dried parsley or 3/4 teaspoon dried sage, or 3/4 teaspoon dried rosemary
Makes 4 servings
Protein: 24 grams
Fat: 5 grams
Sodium: 220 milligrams
Cholesterol: 75 milligrams
Saturated Fat: 1 grams
Carbohydrates: 1 grams
Fiber: 0 grams
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