This is another meat-practice recipe (as with the Chicken with Mushrooms). It also turned out pretty good, but I prefer the chicken.
- 1/4 cup all-purpose flour
- 2 lemons, 1 zested and juiced, 1 very thinly sliced
- 1 pork tenderloin, cut into 1 inch slices and pounded 1/4 inch thick
- salt and pepper
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 4 cloves garlic, thinly sliced
- 3/4 cup chicken broth
- 2 tbsp fresh chives
- Place flour in a shallow dish and stir in 1 tsp lemon zest. Season pork with salt and pepper, then coat with flour, shaking off excess.
- In a large skillet, heat oil and 1 tbsp butter over medium-high. In batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
- Reduce heat to medium, add garlic and remaining tbsp butter and cook until fragrant, 30 seconds.
- Add broth and cook, stirring, until reduced by half, 4 minutes. Return pork to pan along with any accumulated juices and lemon slices; cook until sauce has thickened slightly, 2 minutes. Add 1 tbsp lemon juice, season with salt and pepper, and sprinkle with chives.
–Recipe courtesy Martha Stewart’s Everyday Food Magazine, September 2012.