Lather on the butter and spices for a simply exquisite pork tenderloin meal. Save the excess juices for a delicious gravy and serve with truffle mashed potatoes and a green salad.
1 Chairman’s Reserve® pork tenderloin, cut into 8 crosswise pieces
2 teaspoons lemon pepper
1 tablespoon butter
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon-style mustard
1 tablespoon parsley, minced
1. Place each piece of tenderloin between 2 pieces of plastic wrap. Flatten slightly with heel of hand. Sprinkle surfaces of pork with lemon pepper.
2. Heat butter in large nonstick skillet over medium to medium-high heat until hot. Add pork and cook to medium rare (145ºF) doneness — about 3 to 4 minutes on each side. Remove to serving platter, keep warm. Add lemon juice, Worcestershire sauce and mustard to skillet. Cook, stirring with pan juices, until heated through. Pour sauce over medallions, sprinkle with parsley and serve.
Serving Suggestions: Nothing could be easier – or more elegant – than this French preparation for sautéed steak, borrowed here for pork tenderloin. Quickly sautéed filet medallions are finished with a Worcestershire sauce and mustard pan sauce. If it is a special occasion, pair with truffled mashed potatoes and steamed asparagus. If it is Wednesday night, mashed potatoes and green peas will fit the bill. Add a green salad with vinaigrette and warm dinner rolls.
Beer Pairing: Imperial Weizen
Wine Pairing: Sauvignon Blanc, Albarino
Recipe and Photo courtesy of The Pork Checkoff