garlic-lemon pork... 25 minutes

 

the goods:

 

1/4 cup flour

2 lemons, 1 zested and juiced, 1 very thinly sliced

1 pork tenderloin, cut into 1-inch slices and pounded to 1/4-inch thick

1 tablespoon olive oil

2 tablespoon unsalted butter, divided

4 cloves garlic, thinly sliced

3/4 cup chicken broth

2 tablespoons sliced fresh chives

 

 

Place flour in a shallow dish and stir in 1 teaspoon lemon zest. Season pork with salt and pepper, then coat in flour, shaking off excess.

In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.

Reduce heat to medium, add garlic and remaining tablespoon butter, and cook until fragrant, 30 seconds/

Add broth and cook, stirring, until reduced by half, 4 minutes. Return pork to pan along with any accumulated juices and lemon slices; cook until sauce has thickened slightly, 2 minutes. Add 1 tablespoon lemon juice, season with salt and pepper, and sprinkle with chives.