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Beatlemama Pork Tenderloin Medallions in Garlic Cream Reduction
Date of last review
Wed January 31, 2007
100% of reviewers
2 pork tenderloins
salt and pepper to taste
1 teaspoon vegetable oil
1 teaspoon butter
12 (yes 12) large garlic cloves, minced
1/2 cup white wine
1/2 cup heavy cream
1 teaspoon fresh rosemary, finely chopped (I keep my sprigs whole and take them out of the sauce before serving)
How To Prepare:
Slice tenderloins into thin medallions; flatten with the palm of your hand. Sprinkle with salt and pepper and fry in oil and butter until browned, about 4 minutes per side. Place on oven safe plate and keep warm. Saute garlic in small amount of butter & oil until very lightly browned. Add wine and rosemary and cook on med-high heat until reduced by half. Add cream and cook until thickened and slightly reduced. Pour over medallions to serve.
This sauce works well with all meats and even fish. It is a very elegant dish with little effort. Serve with green beans.
Number of Servings:
4 to 6
Carbs per serving - include all nutritional information if known:
? less than 20 total, garlic & cream have small amount of carbs.
About 30 minutes to cook with 15 minute prep time.