Pork Medallions with Lemon & Rosemary

When I'm crunched for time, pan-seared pork is often a go-to staple. Usually I just lightly season it with rosemary, salt, and pepper and call it good. But, as in all things, too much of a good thing just isn't. By the time last week rolled around and I was at a loss for what to make for dinner, Dane and I had already eaten our fair share of rosemary pork chops. I needed something we hadn't tried before, but I needed it to be fast.

Luckily my Williams-Sonoma cookbook came through for me. Flipping through the meat section I was immediately drawn to this recipe - quick and easy pork, with a twist.

Now, the pork by itself is pretty basic, but... it's the sauce that makes this dish, my friends. And though the ingredients may suggest otherwise, it's unfussy and very, very easy. The end result is a light, brothy sauce, with a slight tang from the wine and capers and a subtle whiff of lemon. And don't worry if it runs on the plate a little, wanting to play with your mashed potatoes and green beans... let it. Just a little drizzle of this sauce transforms everyday pork chops and mashed potatoes into a dinner worthy of nice company. And no one needs to know it came together in half an hour... I won't tell if you don't.

Pork Medallions with Lemon & Rosemary
from Williams-Sonoma Cooking at Home
yields 4-6 servings

Ingredients
1 pork tenderloin, about 1.5 lb, trimmed
1/2 cup all-purpose flour
salt and ground pepper
about 4 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon minced fresh rosemary
1/2 cup dry white wine
2 cups low-sodium chicken broth
1/4 cup rinsed capers (optional)
1-2 tablespoons fresh lemon juice
lemon wedges for garnish

Directions
1. Cut the tenderloin crosswise into slices 1/2 inch thick. One at a time, place each slice between 2 sheets of plastic wrap and flatten with a meat mallet until an even 1/4 inch thick.
2. Place the flour on a plate and season with salt and pepper. In a large frying pan over medium-high heat, warm 2 tablespoons of the oil. Coat the pork with the seasoned flour, shaking off the excess. Working in batches to avoid crowding, add the pork to the pan in a single layer and saute, turning once, until golden brown on both sides (2-4 minutes per side). Add the remaining oil for subsequent batches if necessary. Transfer to a platter and keep warm.
3. Reduce the heat to low, add the garlic and rosemary to the pan, and saute for 30-60 seconds. Raise the heat to high, add the wine, and deglaze the pan, scraping up any browned bits from the pan bottom. Boil the wine until reduced by half (about 1 minute). Add the broth and boil until reduced by half (about 5 minutes). Stir in the capers, if using. Season with lemon juice, salt and pepper.
4. Pour the sauce over the pork and garnish with lemon wedges. Serve right away.