1 clove garlic, minced
1 tbs olive oil
1 tsp rosemary
2 pork tenderloins
1 tsp sage
2 tsp lemon juice (freshly squeezed is best)
1. Make a paste from the garlic, rosemary, sage & oil. Rub thius paste into pork & then slice pork into almost 1" strips.
2. In a large skillet, saute pork medallions until they are no longer pink in the middle, only about 4 mins per side.
3. Use more oil if needed. Place pork strips on a serving platter & drizzle w/ lemon juice.
A simple spinach salad makes a great meal!
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1 comment:
oh yum! this looks awesome. i was jonesing for a new recipe this morning. not that i've made all your others yet. kay says the green chili chicken enchiladas are the deal tho, so i'm making those next.
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