I’ve figured out the hardest part of being a parent. See, I’m a night owl. Or, I was before kids. On weekend nights, I would stay up until 2 a.m. or so watching TV because I figured the longer I stayed up, the longer my weekend would seem. Now, as a parent, I’m forced to be a morning person. I have to be up at 5:30 to get ready for work before the girls wake up. And when they get up at 7:00, it’s non-stop until about 9 p.m. Now, when 10:30 p.m. rolls around, I’m beat. But sometimes the younger me wants to come out and convinces the older, more sensible me to stay up later. Last night, I stayed up watching early episodes of Everybody Loves Raymond on Netflix. I lived to regret it today. I’ve been exhausted! By the way, is it just me, or are the doctors on TV shows always of Indian descent?
Anyway, I’m so excited to share this awesome recipe today. Mmmmm, Garlic-Lemon Pork. Pork tenderloin combined with a kiss of lemon and garlic for mega uber yumminess. It’s perfection on a plate!
- ¼ cup flour
- 2 lemons, zested and juiced, 1 very thinly sliced
- 1 pork tenderloin, cut into 1-inch slices and pounded ¼ inch thick
- salt and pepper
- 1 Tbsp olive oil
- 2 Tbsp butter, divided
- 4 cloves garlic
- ¾ cup chicken broth
- 2 Tbsp fresh chives, sliced
- Place flour in a shallow dish and stir in 1 teaspoon lemon zest. Season pork with salt and pepper, then coat with flour, shaking off excess.
- In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate.
- Reduce heat to medium, add garlic and remaining tablespoon butter, and cook until fragrant, 30 seconds.
- Add broth and cook, stirring, until reduced by half, 4 minutes. Return pork to pan along with any accumulated juices and lemon slices; cook until sauce has thickened slightly, 2 minutes. Add 1 tablespoon lemon juice, season with salt and pepper, and sprinkle with chives.
