Pork Medallions In Cream Sauce
|Pork tenderloins||1 1⁄2 Pound, trimmed, sliced 1/2 inch thick|
|Ready to serve chicken broth||1⁄2 Cup (8 tbs)|
|Snipped fresh parsley||2 Tablespoon|
|Sliced green onion||2 Tablespoon|
|Thin lemon slice||1|
|Dried thyme leaves||1⁄2 Teaspoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
|All purpose flour||3 Tablespoon|
|Fresh parsley||2 Tablespoon|
Place pork in 1 1/2-quart casserole.
Stir in broth, parsley, onion, lemon, salt, thyme and pepper.
Microwave at 70% (Medium High) for 14 to 17 minutes, or until pork is no longer pink, stirring 2 or 3 times.
Remove pork with slotted spoon to serving platter.
Reserve cooking liquid in casserole.
Place whipping cream in small mixing bowl.
Stir in flour with whisk until smooth.
Add cream mixture to cooking liquid.
Blend well with whisk.
Microwave, uncovered, at 50% (Medium) for 7 to 9 minutes, or until mixture thickens and bubbles, stirring twice with whisk.
Pour sauce over pork.
Garnish with lemon slices and fresh parsley.