Lemon Dijon Pork Medallions

Tender medallions of pork tenderloin browned to perfection! And, except for the marinating, ready in practically no time!

Ingredients:

1 lb pork tenderloin

1 tsp minced garlic

2 tsps lemon juice

1/4 tsp dry oregano

1/4 tsp dry basil

2 tbsps olive oil

1/4 tsp salt

pinch or two of pepper

1 tsp grainy dijon mustard

1 tsp honey

1 large sliced onion (not added to marinade)

Pat the pork tenderloin dry with paper towels. Slice into 1-1 1/2" slices. Mix everything together, except the onion, and pour into a re-sealable plastic bag along with the pork slices. If you've got two tenderloins, as they are sometimes packaged together, just double the recipe. Refrigerate for at least 2 hours or overnight.

When ready to cook remove the medallions from the bag and discard the marinade. Add a couple tablespoons of vegetable or avocado oil to a frying pan and heat to medium high. Fry the sliced onion first then removed it to a plate. Cook the meat about 4-5 minutes per side depending on thickness.

Once the meat is cooked through, add the onion to the pan along with 1/4 cup water and immediately cover for 1-2 minutes to release all the tasty brown bits from the pan and glaze the pork nicely.

Serves 4

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