Sautéed Medallions of Pork with Lemon and Parsley
Medallions of pork are so thin they cook through in the time it takes to brown them. Here's a basic recipe on which to build. Add a tablespoon or two of drained capers with the lemon juice if you like. You can follow any recipe for cutlets of veal or chicken for pork medallions.
1 (1-to 1 1/4-pound) pork tenderloin
1/4 cup olive oil
Flour for dredging, liberally seasoned with salt and pepper
1/2 cup dry white wine
Juice of 1 lemon
Minced fresh parsley leaves for garnish
1 lemon, quartered
Cut the tenderloin into 1/2 inch slices (it will be easier if you freeze the meat for about 30 minutes before cutting). Pound them gently (use a flat rolling pin, the back of a skillet, or a similar object) between two sheets of waxed paper to make them a bit thinner.
In a large skillet over medium heat, heat the olive oil; set the seasoned flour in a shallow bowl near the stove.
When the oil is good and hot (a pinch of flour will sizzle), dredge the medallions, on at a time, in the flour, then place them in the skillet. Cook them over heat high enough to make the oil bubble; don't crowd. Set the oven to 200° F.
Turn the pieces as soon as they're browned, then cook the other side; total cooking time should be 5 minutes or less, so adjust heat accordingly. As the meat is done, remove it to an ovenproof platter and place the platter in the oven.
When all the pork is finished, pour off the fat from the pan. Return the skillet to the stove and add the wine, over medium-high heat. Cook, stirring, until the wine is just about evaporated. Add the lemon juice, stir, and pour this sauce (there won't be more than a few tablespoons) over the meat. Garnish and serve, passing lemon quarters at the table.