Pork Tenderloin Medallions with Lemon-Parsley Pan Sauce

Method

1. Pull off the thin, shiny silver skin with a small knife; left on, it turns chewy. Cut the pork into rounds 2.5 cm thick (about 4 per person) and press each gently with your palm to an even 2 cm. Pat very dry with paper towel, season both sides with the salt and pepper, then dust lightly with the flour and tap off the excess.

   Add in this stepPork tenderloin 340 gSalt ½ tspBlack pepper 2 pinchAll-purpose flour 1½ tbsp

2. Heat the oil in a 26 cm frying pan over medium-high heat for 2 min, until it shimmers and a drop of water sizzles away instantly.

   Add in this stepVegetable oil 1 tbsp

   medium-high heat

3. Lay the medallions in the pan with space between them (batches: 1). Leave them untouched for 3 min so a golden crust forms, then flip and cook 2 min 30 sec more. They are done when the centre reaches 63 °C (145 °F), or the juices run clear and the inside is just faintly pink. Move to a plate and cover loosely with foil.

4. Lower the heat to medium heat. Add half the butter and the garlic to the same pan and stir for 30 sec, just until fragrant; browned garlic tastes bitter.

   Add in this stepButter 7.5 gGarlic cloves, finely chopped 1

   medium heat

5. Pour in the stock and scrape the browned bits off the bottom with a wooden spoon; they are the flavour of the sauce. Add the lemon juice, turn the heat up to medium-high heat and let it bubble for 3 min, until reduced by about half.

   Add in this stepChicken stock 120 mlLemon juice 1½ tbsp

   medium-high heat

6. Turn the heat down to low heat, add the remaining butter and swirl the pan until it melts into a glossy sauce. Return the pork and any juices from the plate, sprinkle in the parsley and turn the medallions in the sauce for 1 min. Taste, add a little more salt if needed, and serve at once.

   Add in this stepButter 7.5 gFlat-leaf parsley, chopped 2 tbsp

   low heat