Ingredients
1¾lbSmithfield Marinated Roasted Garlic and Herb Pork Loin Filet,cut at a diagonal into ½ inch thick slices
¾cupflour
2tbspolive oil,+1 tsp
2tspminced garlic
Salt and pepper,to taste
1lemon juice
¾cupchicken broth
½cupheavy cream
1tspcornstarch
lemon slices,and chopped parsley, for garnish
Preparation
Place the flour on a plate. Season to taste with salt and pepper.
In a large pan, heat 2 tablespoons of olive oil over high heat.
Dredge the pork slices in the flour mixture on both sides and add to the pan in one layer. Work in batches if necessary.
Cook for 3 to 4 minutes on each side or just until cooked through. Repeat with remaining pork.
Remove the pork from the pan and place on a plate; cover to keep warm.
Wipe out the pan with a paper towel and add the remaining teaspoon of oil. Reduce the heat to medium. Add the garlic and cook for 30 seconds, stirring constantly.
Stir in the chicken broth and lemon juice, simmer for 3 to 4 minutes.
Stir in the cream and cook for another 3 minutes. Mix the cornstarch with 1 tablespoon of cold water; add the cornstarch mixture to the pan. Increase the heat to high and cook, stirring occasionally, until sauce has just thickened.
Add the pork back to the pan and serve, garnished with parsley and lemon slices if desired.
