Lemon-Caper Pork Medallions
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
For an elegant but easy dinner you can put together in a twinkling for guests or unexpected visitors, these lightly breaded medallions are truly something special! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
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1 pork tenderloin (1 pound), cut into 12 slices
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1/2 cup all-purpose flour
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 tablespoon butter
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1 tablespoon olive oil
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1 cup reduced-sodium chicken broth
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1/4 cup white wine or additional reduced-sodium chicken broth
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1 garlic clove, minced
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1 tablespoon capers, drained
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1 tablespoon lemon juice
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1/2 teaspoon dried rosemary, crushed
Directions
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1.
Flatten pork slices to 1/4-in. thickness. In a large shallow dish, combine the flour, salt and pepper. Add pork, a few pieces at a time, and turn to coat.
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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.
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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.
Nutrition Facts
3 medallions: 232 calories, 10g fat (4g saturated fat), 71mg cholesterol, 589mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.
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