Garlic-Lemon Pork

26 Sep

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


  1. 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.
  2. 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.
  3. Reduce heat to medium, add garlic and remaining tbsp butter and cook until fragrant, 30 seconds.
  4. 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.


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Posted by on September 26, 2012 in Uncategorized


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