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Pork Medallions with Olive-Caper Sauce

Becky Luigart-Stayner; Lydia DeGaris-Pursell; Food Kellie Gerber Kelley
Yield 4 servings (serving size: 2 medallions and 2 tablespoons sauce)

Ingredients

  • 1 pound pork tenderloin, trimmed
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 1 tablespoon olive oil, divided
  • 1/2 cup dry white wine
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/2 cup coarsely chopped pitted kalamata olives
  • 2 tablespoons capers
  • 2 tablespoons chopped fresh flat-leaf parsley

Nutrition Information

  • calories 212
  • caloriesfromfat 34 %
  • fat 8.1 g
  • satfat 1.8 g
  • monofat 5.1 g
  • polyfat 0.9 g
  • protein 25.5 g
  • carbohydrate 8.1 g
  • fiber 0.9 g
  • cholesterol 74 mg
  • iron 2.7 mg
  • sodium 894 mg
  • calcium 30 mg

How to Make It

  1. Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of the pork with salt and pepper. Place the flour in a shallow bowl. Dredge pork in flour, turning to coat; shake off the excess flour. Heat 1 1/2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add half of pork, and cook 2 minutes on each side or until done. Remove pork mixture from pan, and keep warm. Repeat procedure with the remaining oil and pork. Return pork to pan. Add wine and broth; bring to a boil. Stir in olives and capers; cook 4 minutes. Sprinkle with parsley.