- 1 pork tenderloin (1 pound), cut into 12 slices
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup reduced-sodium chicken broth
- 1/4 cup white wine or additional reduced-sodium chicken broth
- 1 garlic clove, minced
- 1 tablespoon capers, drained
- 1 tablespoon lemon juice
- 1/2 teaspoon dried rosemary, crushed
- Flatten pork slices to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, a few pieces at a time, and shake to coat.
- In a large nonstick skillet over medium heat, cook pork in butter and oil in batches until juices run clear. Remove and keep warm.
- Add the broth, wine and garlic to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the capers, lemon juice and rosemary; heat through. Serve with pork. Yield: 4 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Lemon-Caper Pork Medallions
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"This was relatively easy and super delish"
"Wow...I totally dropped the ball on this one but it still came out wonderful! My store only had huge pork loins and we were pretty much porked out so I bought some thin cut chops and used them instead. Just didn't buy enough of them. Also bought a lemon, getting ready to juice it and the phone rang. I looked for an hour and couldn't find it again so I resorted to some OJ I had in the fridge. It was still very good but I am definitely going to follow the recipe to the tee next time. I think I missed out on the lemon flavoring...soon to be a family favorite!"
"Very good! And the leftovers tasted even better. A lean and healthy dish that satisfies my meat and potatoes husband."
"This was so quick and easy, but looked very gourmet!"
"This was great, though I made a few changes. I used pork chops & didn't flatten them, and left out the rosemary. Still, will do these again."