If it’s a birthday, anniversary, or any other special occasion in our house we are most likely making this dish or rouladen. We call this one “wine thin pork” because well, that’s what it is, pork tenderloin pounded thin like scallopini in a creamy white wine, lemon, butter, sauce topped with green onions. Every time we have it we laugh that we should really come up with a better name than “wine thin pork”. We serve it with homemade german egg noodles called Spaetzle (click here for recipe) and a fresh green leaf salad with a simple vinaigrette.
Ingredients
1-2 lbs pork tenderloin (serves 4)
3 bunches green onions chopped
1/4 cup lemon juice
1/2 cup white wine
1/2 cup butter
Directions
1. Slice pork tenderloin, any shape will do, then cover with ziplock bag or plastic wrap and pound flat until it’s double the size. Salt and pepper and lightly dust with flour. Brown each piece on both sides, removing once cooked to a serving dish. Keep warm in the oven. Leave all the brown crispy bits in the pan.
2. I make my noodles at this point, and our family's favorite is a German egg noodle called Spaetzle. (Click here for recipe)
3. Creamy white wine with green onion reduction - After thin pork medallions are all cooked and the pan is still hot add 1/2 C white wine and 1/4 C lemon juice over brown crispy leftover pork bits. Scrape the bottom of the pan to get all the brownings. Let reduce slowly to combine flavors it will reduce by almost 1/2. Let cool if it was boiling but keep it warm. Once you are ready to serve add the room temperature butter to the reduction. You want the butter to stay thick so don’t let it get too hot, stir in the chopped green onions and pour over the pork. Serve with spaetzle and a green vinaigrette salad.
