Lemon-Pepper Pork Medallions Tutorial

This meal is kind of a freezer meal. I buy pork tenderloins on sale and freeze them for quick dinners throughout the month. The seasoning and cooking doesn't take long at all and it's delicious!

Lemon-Pepper Pork Medallions with Wine and Mustard Gravy


1lb pork tenderloin, cut into medallions 1/2 inch thick (I cut it while it's still frozen and let the medallions defrost in the fridge)
Lemon-pepper seasoning (I used Mrs. Dash-salt free seasoning)
2 Tbs butter
2 Tbs white wine (or lemon juice)
1 Tbs Dijon mustard
1 Tbs Worcestershire sauce

Step 1

In a skillet, melt the butter on medium heat.

Step 2

Season the pork medallions with the Lemon-Pepper seasoning.

Step 3

Place the medallions seasoned-side down in the butter, season the other side with Lemon-Pepper.

Step 4

Cook about 4-5 minutes on each side- until no longer pink and juices run clear. Remove pork from pan and transfer to a serving tray. Cover with tinfoil and keep warm.

Step 5

In the pan, add the wine (or lemon juice), scraping the browned bits off the bottom of the pan.

Step 6

Whisk in the mustard and Worcestershire sauce.

Step 7

Pour the gravy over the medallions and serve.


Anonymous said…
that looks good, think I'm going to try it tonight!

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