These crispy pork medallions are treated to a refreshing strawberry sauce that's ideal for a springtime or summer meal. —Taste of Home Test Kitchen
Pork Medallions with Garlic-Strawberry Sauce
Ingredients
- 2 cups whole fresh strawberries
- 1/4 cup water
- 1 teaspoon chicken bouillon granules
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 2/3 cup seasoned bread crumbs
- 1 pork tenderloin (1 pound)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 tablespoons butter, divided
- 1 teaspoon minced garlic
- Sliced fresh strawberries, optional
Directions
- Place whole strawberries, water and bouillon in a food processor; process until blended. Place flour, eggs and bread crumbs in separate shallow bowls.
- Cut pork into 1/2-in. slices; pound each with a meat mallet to 1/4-in. thickness. Sprinkle with salt and pepper. Dip pork in flour to coat both sides; shake off excess. Dip in eggs, then in crumbs, patting to adhere.
- In a large skillet, heat 2 tablespoons butter over medium-high heat. Add pork; cook until tender, 2-3 minutes per side. Remove from pan; keep warm.
- In same pan, saute garlic in remaining butter 1 minute. Stir in strawberry mixture; heat through. Serve pork with sauce; if desired, top with sliced strawberries.
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