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½ teaspoon Salt
½ teaspoon Black Pepper, Coarsely Ground
12 ounce Pork, Tenderloin sliced into 12
1 teaspoon Vegetable Oil
***LEMON SAUCE***
1 teaspoon Cornstarch
¾ cup Chicken Broth
1 teaspoon Lemon Zest
2 tablespoon Lemon Juice, Fresh
1/3 cup Parsley, Fresh Chopped
1 teaspoon Butter
1 pound Tomatoes, Cherry
8 ounce Peas, Fresh
Sprinkle 1/4 ts of the salt and all the pepper on both sides of pork rounds. Heat oil in a large nonstick skillet over medium heat. Add pork and cook 2-3 minutes per side until browned outside and barely pink inside. Remove to a serving platter; cover loosely with foil to keep warm.
Increase heat to medium high. Stir cornstarch into chicken broth. Pour into skillet and boil 2-3 minutes until slightly thickened and syrupy. Remove from heat and stir in lemon peel, lemon juice and parsley. Pour over pork.
Wipe pan clean with a paper towel. Ad butter and melt over medium high heat. Add the tomatoes and sugar snap peas. Cook, stirring often, until tomato skins begin to split and peas are crisp tender, 2 minutes. Sprinkle with remaining salt. Add to platter.
½ teaspoon Black Pepper, Coarsely Ground
12 ounce Pork, Tenderloin sliced into 12
1 teaspoon Vegetable Oil
***LEMON SAUCE***
1 teaspoon Cornstarch
¾ cup Chicken Broth
1 teaspoon Lemon Zest
2 tablespoon Lemon Juice, Fresh
1/3 cup Parsley, Fresh Chopped
1 teaspoon Butter
1 pound Tomatoes, Cherry
8 ounce Peas, Fresh
Sprinkle 1/4 ts of the salt and all the pepper on both sides of pork rounds. Heat oil in a large nonstick skillet over medium heat. Add pork and cook 2-3 minutes per side until browned outside and barely pink inside. Remove to a serving platter; cover loosely with foil to keep warm.
Increase heat to medium high. Stir cornstarch into chicken broth. Pour into skillet and boil 2-3 minutes until slightly thickened and syrupy. Remove from heat and stir in lemon peel, lemon juice and parsley. Pour over pork.
Wipe pan clean with a paper towel. Ad butter and melt over medium high heat. Add the tomatoes and sugar snap peas. Cook, stirring often, until tomato skins begin to split and peas are crisp tender, 2 minutes. Sprinkle with remaining salt. Add to platter.