Golden pork medallions with plenty of garlic and a short white-wine pan sauce. Garlic leads without becoming bitter, while the pork stays juicy, glossy and deeply aromatic. A simple dish that feels far more elegant than the work it requires.
Cut the pork loin into medallions about 2 cm thick. Peel and slice the garlic, then season the pork on both sides with the salt and ground black pepper. Keep the medallions similar in thickness so they finish cooking at the same time.
Heat the olive oil in a stainless-steel skillet over medium-high heat. Brown the pork for 2 minutes per side, until a golden crust forms without cooking it through, then remove it. Lower the heat to medium, add the garlic, and cook for 45 to 60 seconds, stirring, until lightly golden and highly aromatic
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Pour in the dry white wine and scrape the bottom of the skillet with a cooking spoon. Cook for 2 minutes, until the liquid reduces and the sharp alcoholic aroma fades. Return the pork and its juices and cook for another 2 to 4 minutes, spooning the sauce over it, until the center reaches 63°C. Remove from the heat, add the parsley, and rest for 5 minutes before serving. And that's it! Plenty of garlic, juicy pork, and a sauce built entirely from what was already in the pan. 🧄
