Tasty Tuesday and today’s feature is a delicious pork tenderloin recipe. Every once in a while you discover a recipe that is your “go-to” that you make on a regular basis. This recipe is perfect for any day of the week, and a great choice if you are entertaining.
This is one of those simple and tasty entrees that never disappoints.
There are only a few ingredients and the sauce is so yummy that you will want to make either mashed potatoes or rice to get every last drop. Last week, we tried something different and served this with maple-glazed acorn squash. It was a good combination of flavors, but we needed to mash up the squash to get all of the juices.
Typically, we serve this with rice and a green veggie like broccolini or sauteed spinach.
The recipe is from a cookbook that I got while living in the Chicago area called Noteworthy Two. It is a collection from the Ravinia Festival. If you have ever been to Ravinia on the North Shore, you would know how special this place is for picnicking and enjoying concerts.
Ravinia is the oldest outdoor music festival in the United States. Concerts are held all summer from June until September. They have hosted the New York Philharmonic and other prominent orchestras throughout the years. Ravinia is one of the only venues in the country to allow attendees to bring in full meals including alcoholic beverages to enjoy on the expansive 36-acre lawn.
It’s quite a spectacle with gourmet picnics, candelabras, fine linens and all set up on the lawn by the pavilion. People really go “all-out” to make this a special experience. You can opt to sit inside the pavilion, but it is much more fun to be out on the lawn. The “people-watching” experience is second to none.
If you are ever in Chicago during the summer and want to enjoy a unique outing, you should definitely try to visit Ravinia.
Tangy Medallions Of Pork Tenderloin
- November 12, 2019
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- 1 1/2 to 2 pounds of pork tenderloin, sliced into 1 1/2 inch pieces
- 2 - 4 teaspoons lemon pepper
- 2 tablespoons butter
- 4 tablespoons freshly squeezed lemon juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 - 3 tablespoons chopped chives
- Step 1
- Slice the tenderloin
- Step 2
- Place the slices between 2 sheets of plastic wrap
- Step 3
- Flatten slices slightly with a meat mallet or palm of your hand
- Step 4
- Sprinkle with the lemon pepper and let sit for 15 minutes
- Step 5
- In a medium skillet, heat butter
- Step 6
- Add pork tenderloin pieces and cook each side for 3 – 4 minutes until browned and cooked through
- Step 7
- Remove meat to a serving platter and keep warm
- Step 8
- Add lemon juice, Worcestershire sauce and Dijon mustard to the pan (scrape up the bits on the bottom of the pan)
- Step 9
- Stir until this makes a nice thick sauce (you may opt to add some chicken or vegetable stock if you like a thinner sauce)
- Step 10
- Pour the sauce over the pork
- Step 11
- Sprinkle with chopped chives
- Step 12
Sounds yummy, Kim! I can’t wait to try it!