Wednesday, September 9, 2009

Greek Pork Medallions - Rachel

Please leave a comment for Greek Pork Medallions... did it feed six? Did you like it? Did you love it?

1 cup chicken broth
1 tsp. grated lemon peel
1 tbsp. lemon juice
1/2 tsp. dried oregano
2 tsp. cornstarch
1 clove garlic, chopped
1 tbsp. capers (optional)
6 pieces pork loin or tenderloin
2 tsp. olive oil

Combine broth, lemon peel, lemon juice, oregano, cornstarch, garlic and capers in a bowl. Set aside. Cut pork into medium sized pieces. Season with salt and pepper. Heat oil in a skillet over medium-high heat. Cook pork for 1 to 2 minutes per side or until browned. Transfer to a plate. Reduce heat to medium. Stir broth mixture and add to skillet. Cook and stir for 1 minute or until bubbly. Return pork and accumulated juices to skillet. Cook for 2 to 3 minutes or until juices run clear, turning once. Spoon sauce over pork and serve.


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