Pork tenderloin - Remove any silver skin and slice into ½-inch thick medallions. Thin-sliced boneless pork chops can be used instead. Chicken broth, chicken stock, or vegetable broth .

Pork tenderloin is succulent, flavorful, and lean, delicious roasted whole or cut crosswise into medallions and sautéed. I accompany it with a sweet-sour sauce similar to what I would serve with ...

Return the pork medallions to the pan, along with any juices that have collected on the plate, and continue to cook in the sauce for another 2-3 minutes, or until the pork is cooked through.

Here’s a simple dinner that provides a warm charm, with tender medallions of pork covered by a silky, lemon-wine sauce ... Cut pork tenderloin crosswise into 1/4-inch slices.