My husband and I are always on the lookout for healthy, easy recipes. His cholesterol has been a bit high and now that we’re both in our 40s we are really wanting to ramp it up a bit when it comes to watching our diets. We have two very active little girls to keep up with!

For the next four weeks I’ll be blogging about Good And Good For You Challenge recipes we’ve tried and I’ll have the opportunity to shop at one of my favorite grocery store chains, Publix, for the cut of pork on special for the week.  The National Pork Board is hosting this challenge in 2012 and asking people to pledge to eat healthy throughout the year. This week’s pork cut on sale at Publix is pork tenderloin, which is one of my favorite cuts. I usually get in a recipe rut, though, and tend to make the same ole recipes all the time. Just ask my husband. Ahem.

Normally I make pork tenderloin in the oven or slow cooker but it takes considerable time, something I don’t have much of lately, especially on work and school nights. After browsing all the amazing sounding pork tenderloin recipes featured on the National Pork Board’s Pork Be Inspired website, I settled on Sauteed Pork Tenderloin Medallions With Lemon-Garlic Sauce. A close second were the Baked Pork Egg Rolls, but this recipe wooed me with its 10-minute prep time and 10-minute cook time. That is my kind of busy weeknight recipe! I also love lemon and garlic but had honestly never thought of these two flavors together.

Ingredients

1 pork tenderloin (1 pound), trimmed
1/4 teaspoon salt, divided
1/4 teaspoon + 1/8 teaspoon black pepper, divided
2 teaspoons olive oil, divided
2 cloves garlic, minced
1/2 cup dry white wine or low-sodium chicken broth
1/2 cup low sodium chicken broth
1 tablespoon lemon juice
lemon zest from 1 lemon
1 tablespoon fresh parsley

Instructions

1. Cut pork into 12 slices, about 1 to 1 1/2 inch thick. Sprinkle pork with salt and pepper.


2. Heat 1 teaspoon oil in skillet over medium heat. Add the pork and cook, turning once until the pork is well-browned and internal temperature reaches 145 degrees F, about 1 1/2 minutes on each side.


3. Transfer pork to serving platter and cover to keep warm.


4. Add the remaining 1 teaspoon oil to skillet. Add garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Add wine and broth. Increase heat to high and cook, stirring to scrape up the browned bits form the bottom of the skillet. Cook for about 5 minutes until liquid is reduced.


5. Remove from skillet and stir in remaining salt and pepper, lemon juice and zest, and the parsley.


6. Serve pork medallions with the sauce.

I served this with a spinach salad and quick and easy brown rice medley. A few notes about the recipe. The sauce? Was amazing! Also I did not have dry white wine on hand and used low-sodium chicken broth.

Now for the question EVERY mom wants to know when it comes to a new recipe…did my kids like it? YES! This recipe, as I say, is a keeper. And with only 150 calories and 5 fat grams, it gets a thumbs up from hubby and me.

Follow along with all the other Good And Good For You bloggers on Twitter with the hashtag #Publix4Pork. You can also join the challenge on the official Pork Be Inspired Facebook page.

Next week and just in time for the Super Bowl, I’ll be featuring a game day recipe using Boneless Pork Loin Chops, which is the next cut of pork on special at Publix. And, at the end of this four-week series I’ll be hosting a great giveaway that includes $40 worth of pork coupons!

Do you have any tried and true pork tenderloin recipes?

Disclosure: I am working with the National Pork Board, Publix, and The Motherhood to share with you great recipes using pork and help promote the Good and Good for You Challenge. I am being compensated for this campaign and also received coupons and a gift card to Publix to help facilitate these recipe reviews, but all opinions expressed on my blog are always my own.