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

How to Make It

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.

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Ratings & Reviews

cwatson's Review

September 08, 2011
I made this tonight for dinner, it was FABULOUS.I also added a few green olives and more capers than the recipe called for. We love capers. I made it with pasta and sauted zucchini. I will be making this again

Boxerlove626's Review

August 22, 2011
I agree with the other reviews; the salty capers and olives were overpowering. I served this with broccoli and spaghetti aglio e olio. The pork was a little overcooked, possibly because I am not used to cooking a thinner cut of pork. Overall I would not make this again. Additionally, this entire meal took me an hour to make. Suggesting pasta with this dish is not the best idea for a weeknight meal as it was time- and labor- intensive.

healthyfoodfan's Review

July 13, 2011
It was very tasty. I did it with the vermicelli with garlic and herbs suggested in "The Essential Dinner Tonight Cookbook" and it was so delicious. Loved the combination of both flavors. I will do this again, next time, I will brown the pork a bit longer. The time indicated in the recipe seems so short. Can't imagine getting meat cooked so quick. Keeper!!

LutzCat's Review

April 09, 2011
This certainly was easy to make, but it just didn't yield much flavor. I ended up squeezing in some fresh lemon juice which I know turned it into more of a piccata dish, but I felt it was pretty bland. Won't be making this one again. It's OK, but just didn't suit our tastes. There certainly are many more pork tender recipes on this site that we like better.

malorey279's Review

February 16, 2011
Very good! We served this over whole wheat pasta and a salad. I did add lemon which I would recommend. I would add this to your list.

JNooner's Review

October 17, 2010
This pork recipe was good, but i felt like I was going to have a heart attack at any moment! I know I'm exaggerating just a little bit, but between the salty capers, the salty olives and the salting of the meat it was all just too much! I recommend not salting the meat and to limit the amount of capers.

1Woodlandcook's Review

August 29, 2010
So easy, so delicious, and so elegant! A family favorite and excellent for guests!

mossmellow's Review

May 24, 2010
Maybe this is just not for me, but to me this was very overbearing with the olive flavor. My sauce turned very dark due to the olives and the dish just didn't look or taste anything like I was expecting.

judirondogs's Review

February 05, 2009
I have been making this for years and it is the best. I always serve it with the garlic vermicelli and green beans. So easy!

bostonsmaman's Review

January 28, 2009
Fabulous, quick meal with surprising depth of flavor considering how few ingredients go into it. I've made this twice now with both scallopine of pork and tenderloin and it's great both ways. Use a good, dry white wine (not cooking wine). I added a bit of minced shallot to the pan before making the sauce. Lucious over wheat-blend angel hair or thin spaghetti w/ a baby green salad and steamed broccoli on the side.