Sautéed Lemon Thyme Pork Medallions - DC Breaking Local News Weather Sports FOX 5 WTTG

Sautéed Lemon Thyme Pork Medallions

Get this recipe courtesy of MIS' Executive Chef Frank Marrara.

Serves 2

Ingredients:

• 12 oz Pork Tenderloin, 2- 3 oz Medallions
• 2 oz Olive Oil
• 1 oz Corn starch
• TT Kosher Salt
• TT  Fresh Ground Pepper
• 0.01 oz Lemon Thyme
• 0.05 oz Lemon Juice
• 1 oz Red Pepper
• 1 oz Yellow Pepper
• 1 oz Asparagus
• 1 oz Red Onion
• 1 oz Yellow Squash
• 1 oz Zucchini
• TT Kosher Salt
• TT Fresh Ground Pepper
• 1 pinch Lemon Zest
• 0.5 oz Butter
• 4 oz Pinot Grigio
• Marinade
• 0.25 Lemon juice
• TT Kosher Salt
• TT Fresh Ground Pepper
• 0.01 oz Thyme
• 2 oz Olive Oil

Cut the pork tenderloin, into 3- 2 oz medallions, marinade in refrigerator for an hour

Heat olive oil in small sauté pan

Sauté pork tenderloins, season with salt and pepper, thyme and fresh lemon juice, cook until the internal temperature of 130° F.

Clean vegetables, rub with olive oil, season with salt and pepper then grill

After the vegetables are grilled, cut vegetables on the bias, put into another sauté pan, cover to keep warm

Remove pork from the sauté pan, set aside

Melt butter in the pan, add Pinot Grigio, thyme and fresh lemon juice, reduce until nape.

Garnish the plate with the lemon zest.