Pork Tenderloin Medallions with Lemon Parsley Pan Sauce
Ingredients
- ¾ cup chicken broth
- 1 tablespoon grated lemon zest plus ¼ cup juice (2 lemons)
- 2 teaspoons all-purpose flour
- 2 (1-pound) pork tenderloins , trimmed and cut crosswise into 2-inch pieces
- 1 teaspoon table salt
- ½ teaspoon pepper
- 3 tablespoons extra-virgin olive oil , divided
- 4 garlic cloves , sliced thin
- ¼ teaspoon red pepper flakes
- 3 tablespoons minced fresh parsley
Instructions
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