Tuesday, February 23, 2016

Lemon Garlic Pork with Root Veggies

Pork served in Italy is often just a simple choice loin (marinated in fresh lemon juice and a pinch of salt) cut as medallions and sauteed in olive oil with dried herbs and garlic. This is truly fast and frugal. In a covered skillet on med. heat, drizzle in your olive oil and seasoning, then lay in your pork. While the medallions start to sizzle, peel and julienne your root veggies- one whole carrot and one whole parsnip. As the medallions brown on both sides, you can toss in the root veggies on one side of the skillet. Cover and cook for 15 min.

Remove medallions from the skillet, setting them aside onto a serving plate. Now, caramelize the root veggies in the last remaining liquid. Once brown and tender, pour out over the medallions, garnish and serve.

~Tutti a Tavola!

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