Servings: 4 servings
Total Time: 15 minutes
- 12 ounces pork tenderloin, cooked and sliced into medallions
- 2 tsp olive oil, divided
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 1/2 cup low sodium chicken broth
- 1 lemon, zested and juiced
- 1 tbsp fresh parsley, chopped
Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add pork Tenderloin and cook, turning once, until it is browned and reheated, about 1 minute. Remove pork from skillet and cover to keep warm.
Add remaining 1 teaspoon of oil to the skillet. Add garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Add wine and chicken broth. Increase heat to high and cook, stirring to scrape the bottom of the skillet, until the liquid is reduced, about 5 minutes.
Remove the skillet from heat and stir in salt and pepper, to taste, zest and juice from the lemon and parsley. Serve the Tenderloin medallions drizzled with sauce.
Nutrition information per serving: 150 calories; 5 g fat; 1 g saturated fat; 75 mg cholesterol; 220 mg sodium; 1 g carbohydrate; 0 g fiber; 24 g protein