Lemon-Caper Pork Medallions Recipe

5 7 9
Lemon-Caper Pork Medallions Recipe
Lemon-Caper Pork Medallions Recipe photo by Taste of Home
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Lemon-Caper Pork Medallions Recipe

Read Reviews
5 7 9
Publisher Photo
Looking for an elegant but easy dinner you can put together in a twinkling for guests or unexpected visitors? These lightly breaded medallions from the Light & Tasty Test Kitchen are truly something special!
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
Originally published as Lemon-Caper Pork Medallions in Light & Tasty December/January 2008, p23

Nutritional Facts

3 ounce-weight: 232 calories, 10g fat (4g saturated fat), 71mg cholesterol, 589mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.

  • 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
  1. 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.
  2. In a large nonstick skillet over medium heat, cook pork in butter and oil in batches until juices run clear. Remove and keep warm.
  3. 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.
Originally published as Lemon-Caper Pork Medallions in Light & Tasty December/January 2008, p23

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Reviews forLemon-Caper Pork Medallions

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Shelli Martin User ID: 5297726 239773
Reviewed Dec. 19, 2015

"This was excellent! I made it with the Garlic roasted potatoes by Ina Garten at Foodnetwork.com and a fancy little salad and it was a meal fit to starve at any fancy restaurant. My husband always says food I cook is ok. I cook all the time. Twice only has he ever said something is REALLY good, and this is one of them."

MY REVIEW
sls777 User ID: 6137319 217995
Reviewed Jan. 16, 2015

"Yum !!! This is a great way to use a lean pork loin. And using white wine instead of broth is a huge difference in flavor."

MY REVIEW
scubacas User ID: 5298067 214179
Reviewed Dec. 6, 2014

"This was relatively easy and super delish"

MY REVIEW
[email protected] User ID: 8039944 214091
Reviewed Dec. 5, 2014

"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!"

MY REVIEW
jengel1 User ID: 6301273 86360
Reviewed Apr. 2, 2013

"Very good! And the leftovers tasted even better. A lean and healthy dish that satisfies my meat and potatoes husband."

MY REVIEW
lalatidah User ID: 5348072 138256
Reviewed Aug. 10, 2012

"This was so quick and easy, but looked very gourmet!"

MY REVIEW
Pinstripes User ID: 3468767 154418
Reviewed Aug. 10, 2011

"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."

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