This past Saturday, I was planning on making a pork tenderloin, but when I opened the package my tenderloin was somehow sliced down the middle (longways). So, I sliced my two pieces of tenderloin into 1 cm thick medallions and made a little sauce with fettuccine. The sauce had a really light, mild taste that was just perfect. A very nice surprise.
Ingredients for meat:
Canola oil (enough to cover the pan you’re using to cook the pork)
Add a teaspoon of garlic
1 lb of pork tenderloin cut first in half lengthwise and then into 1 cm thick medallions
salt and pepper
Ingredients for sauce:
1/4 cup lemon juice
1/2 cup sweet white wine (I used a Moscato)
14.5 oz can of chicken broth
1 teaspoon of parsley flakes
1 tablespoon of Earth Balance Vegan Buttery Spread (I used Soy-free)
1.5 teaspoons of salt
1/2 tablespoon of garlic
2 tablespoons of Parmesan cheese (aged 24 months or more)
Pasta:
1 lb fettuccine (cooked to package instructions)
Directions:
- Season the medallions on both sides with salt and pepper.
- Heat the oil in a pan with a substantial lip (you’ll be cooking the sauce in the same pan). Add the garlic and lightly brown.
- Turn heat down to medium and add the medallions. Cook medallions for about 2 minutes on each side. Repeat until all the medallions are cooked.
- After medallions are cooked start making the sauce in the same pan with all the drippings. Add the lemon juice, wine, chicken broth parsley flakes, butter, salt and garlic.
- Reduce down sauce until the alcohol is burnt off.
- In a mixing bowl, add cooked fettuccine and medallions. Pour sauce over the pasta and medallions and stir. Add Parmesan cheese and stir.
- Serve.
The sauce is pretty thin and liquidy, but that just makes it all the better for leftovers. And I just love the flavor it adds. I also added some extra Parmesan after I took my portion (like I do with most other pasta).
