Swiss Asparagus Pork Medallions
This is a simple yet sophisticated skillet dish that's suitable for company. Serve with crusty dinner rolls and a fruit salad.
2 whole pork tenderloins, sliced 3/4-inch thick
Kosher or sea salt and freshly ground black pepper to taste, as needed
1 tablespoon butter
1 cup dry white wine
2 teaspoons lemon juice
1/2 teaspoon marjoram
1 tablespoon minced onion
1 pound fresh asparagus, cut into 3-inch pieces
2 tablespoons all-purpose flour
1 cup half-and-half (light cream)
1/2 cup shredded Swiss cheese
- Pound pork pieces to 1/4-inch thickness. Season with salt and pepper to taste.
- Melt butter in large skillet over medium-high heat. Brown pork on both sides, remove and keep warm.
- Stir in wine, lemon juice, marjoram, salt and pepper to taste, onion and asparagus. Bring to a boil; cover and reduce heat. Simmer 5 minutes or until asparagus is tender. Remove asparagus and keep warm. -
Stir flour into half-and half until smooth; gradually stir into boiling liquid in skillet. Cook and stir until thickened, stir in cheese, return pork and asparagus. Heat through.
Makes 6 servings.
Recipe and photograph provided courtesy of National Pork Board.