Buttery Lemon Garlic Pork

By February 7, 2011 6 Comments

Hi this  is Melissa one of the bloggers.  I came up with a tasty recipe tonight I though I would share with everyone.  If you try it let me know how it turns out.  It was a hit in our house!

Buttery Lemon Garlic Pork


  • pork loin (about 1pound)
  • 2 Tbs. coconut oil
  • 1/2 cup white wine
  • 1 tsp. minced garlic
  • 1/2 cup chicken broth
  • 2 Tbs. fresh lemon juice
  • 2 Tbs. butter
  • 1 Tbs. non-hydrolyzed gelatin
  • salt, pepper and parsley to taste


  1. Slice pork loin into 1/2″ thick medallions and sprinkle with salt and pepper.
  2. Melt coconut oil in a large skillet over medium-high heat, add medallions and brown for 2 minutes on each side.
  3. Reduce heat to medium.  Add wine and garlic and cook, turning medallions twice, until almost all the liquid is gone.  3 minutes.
  4. Add broth, turn heat to low and cover, cooking until medallions are done. 10 to 15 minutes.
  5. Transfer medallions to platter and keep warm.  Add lemon juice, butter, and parsley to skillet, stirring and scraping bottom of pan.  Cook until reduced by 1/4.  5 minutes.
  6. Whisk in gelatin to thicken slightly.  Spoon sauce over pork and serve.

Serves 4.


  1. Use a flavorful butter like Kerry Gold or Organic Valley Pastured Butter.
  2. Squeeze several lemons at one time and freeze juice in ice cube trays.  Each cube is approximately 1 tablespoon.
  3. Get your pastured pork from Jordandal Farms.