Pork Medallions with Garlic-Strawberry Sauce

"Crispy pork medallions are treated to a refreshing strawberry sauce that's ideal for summer."
(serves 4)

2 cups whole fresh strawberries
1/4 cup water
1 t. chicken bouillon granules
1/2 cup all-purpose flour
2 large eggs, lightly beaten
2/3 cup seasoned Panko* breadcrumbs
1 pork tenderloin (1 lb.)
1/4 t. kosher* salt
1/4 t. freshly* ground pepper
6 T. Kerrygold* butter, divided
1 t. minced garlic

Place strawberries, water, and bouillon in a food processor; blend. Place flour, eggs, and bread crumbs in separate shallow bowls. Cut pork into 1/2" slices; pound each with a meat mallet (put a piece of plastic wrap over pork*) to 1/4" thickness. Sprinkle with S&P. Dip pork in flour to coat both sides; shake off excess. Dip in eggs, then in crumbs, patting to adhere. In a large skillet, heat 2 T. butter over med.-high heat. Add pork; cook until tender, 2-3 min. per side. Remove from pan; keep warm. In the same pan, sauté garlic in remaining butter 1 min. Stir in strawberry mixture; heat through. Put the sauce on the plates and top with pork. Serve with a spinach and strawberry salad.

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Love,

MM