Pork Medallions with Lemon and Capers

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  • 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


  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.

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