Roast Pork Medallions With Zucchini And Lemon Sauce
By chef Franco Luise
This dish combines tender medallions of pork roast, seared until golden, served with an aromatic lemon-caper sauce and sautéed zucchini. An ideal choice for a first-class dinner.
- 23 min
- total
- Easy
- level
8 min prep · 15 min cook
What you will need
-
Pork tenderloin 200 g -
Zucchini 0.5 pcs -
Lemon 0.5 pcs
-
Beef demi glace 25 g -
Capers 1 tbsp
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients in advance so that layering goes smoothly.
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Cut the zucchini. Cut the zucchini into cubes.
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Sear the meat. Cut the meat into smaller pieces. Season with salt and pepper. Heat the olive oil in a pan and sear the meat for 3 minutes on each side.
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Add the zucchini to the pan. Add the zucchini to the pan, sauté for 6-7 minutes.
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Remove the meat and zucchini. Remove the meat and zucchini from the pan.
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Peel the lemon. Peel the lemon.
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Prepare the sauce. Add demi-glace, bouillon and half a cup of water per portion to the pan (or use stock instead, if you have it), bring to a boil and cook for 3 minutes.
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Return the meat and zucchini to the pan. Return the meat and zucchini to the sauce and simmer for 3 minutes.
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Add the lemon and capers. Add the lemon and capers and cook for another 3 minutes.
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