Pork Medallions with Olive-Caper Sauce

I have been making this recipe exactly as written since I first saw it in the June 2001 Cooking Light Magazine. I make it for family and guests and everyone loves it. The vermicelli with garlic and herbs along with steamed green beans make perfect compliments to the pork with olive-caper sauce. I always make sure I have a jar of olives and capers in the pantry and frozen pork tenderloin along with the other ingredients so we can make this any time!

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

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.

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!!

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.

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.

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.

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

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.

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!

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.

Excellent recipe, I make this often--especially when the fridge is empty. I've also made it with pork chops instead of tenderloin, comes out just fine. It was a big hit with company. Served with creamy pasta, broccoli, and white wine.