Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 1.5 pounds of pork tenderloin into 1-inch thick medallions and season them on both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper before dredging each medallion lightly in 1/4 cup of all-purpose flour.

2. 2

   Heat 1 tablespoon of unsalted butter in a large skillet over medium-high heat until melted, then pan-sear the floured pork medallions for 3-4 minutes per side, or until golden brown and cooked through, and then remove them from the skillet and set aside.

3. 3

   Add the remaining 1 tablespoon of unsalted butter to the same skillet, reduce heat to medium, and sauté 1/2 medium finely diced onion for 3 minutes until softened, then add 2 minced garlic cloves and cook for an additional 1 minute until fragrant.

4. 4

   Pour 1 cup of chicken broth into the skillet, scraping up any browned bits from the bottom with a wooden spoon, and bring the liquid to a simmer, reducing it slightly for 2 minutes.

5. 5

   Stir in 1 finely minced preserved lemon rind and 2 tablespoons of chopped fresh dill into the simmering broth, allowing the flavors to meld for 1 minute.

6. 6

   Whisk 1/2 cup of sour cream into the sauce until smooth and gently heated through, ensuring it does not boil, then season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to taste.

7. 7

   Return the seared pork medallions to the skillet, spooning the preserved lemon-dill sauce over them, and garnish with an additional 1 tablespoon of chopped fresh dill before serving immediately.