Pork Medallions with Garlic-Strawberry Sauce

By smolson

Ingredients

• 1 pork tenderloin (1 pound), cut into 1/2-inch slices
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 2/3 cup seasoned bread crumbs
• 1/2 cup butter, divided
• 2 cups fresh strawberries
• 1 teaspoon minced garlic
• 1/4 cup hot water
• 1 teaspoon chicken bouillon granules
• Sliced fresh strawberries, optional

Preparation

Step 1

Flatten pork to 1/4-in. thickness; sprinkle with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Dip pork in the flour, eggs, then bread crumbs.
In a large skillet over medium heat, cook pork in 1/4 cup butter until juices run clear; remove and keep warm.
Meanwhile, place strawberries in a food processor. Cover and process until blended; set aside.
In the same skillet, saute garlic in remaining butter. Add the pureed strawberries, water and bouillon; heat through. Serve pork with sauce. Garnish with sliced strawberries if desired.