Sunday, December 2, 2012

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.

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