Pork Medallions with Lemon and Capers

Community Recipe from

Ingredients

  • 2 pork tenderloin
  • 1/2 cup(s) flour
  • salt salt
  • pepper pepper freshly ground
  • 4 tablespoon(s) olive oil
  • 4 clove(s) garlic minced
  • 1/2 teaspoon(s) rosemary chopped
  • 1/2 cup(s) dry white wine
  • 2 cup(s) chicken stock
  • 1/4 cup(s) capers drained
  • 1-2 tablespoon(s) fresh lemon juice
  • lemon wedges

Preparation

  1. Slice tenderloins crosswise into 1/2 inch slices and place between 2 sheets of plastic wrap and pound gently until 1/4 inch thick .
  2. Combine flour, salt and pepper to taste. In a large frying pan over med high heat, warm 2 tablespoons olive. Coat the port with seasoned flour. Working in batches, add the pork to the pan and saute turning once, unti golden brown. 1 1/2 min-2 min on each side. Transfer to a platter and keep warm. Contine with remaining pork.
  3. Reduce the heat to low, add garlic and rosemary and saute, stirring for 30-60 seconds. Raise the heat to high, add wine and eglaze by stirring to dislodge browned bits. Boil til reduced by half. Add stock and again boil reducing by half about 5 minutes. Stir in capers, lemon juice, salt and papper to taste. Pour sauce over pork and garnish with lemon wedges. Serves 6.
May 2012

This recipe is a personal recipe added by janebanta and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pork Medallions with Lemon and Capers Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy