Pork medallions in Lemon-Thyme Sauce

By dette

The mixture of thickener (cornstarch here, but sometimes flour or arrowroot) and liquid is called a slurry; it's used to thicken sauce and gravies. Toavoid lumps, always add the thickener to the liquid-don't pour the liquid over the thickener.

Ingredients

• 2 tsp olive oil
• 3/4 # pork tenderloin, cut into 1/4 inch slices
• 1 tsp dried thyme leaves, crumbled
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 c. chicken broth
• 1 tbsp cornstarch
• Juice of 1 lemon (2-3 tbsp)

Details

Servings 4

Preparation

Step 1

In a large nonstick skillet, heat the oil. Add the pork in a single layer and sprinkle with the thyme, salt and pepper. Saute 2 minutes, then turn over and saute until cooked through, 2-3 mintues.

Put the broth ibna small bowl, then add the cornstarch and stir until smooth. Pour the broth mixture into the skillet with the lemon juice; simmer until slightly thickened and heated through, about 1 mintue.



156 cal; 8 g fat; 2 g sat fat; 57 mg chol; 437 mg sod; 3 g carb; 0 g fib; 18 g prot; 8 mg calc; POINTS: 4