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Lemon-Caper Pork Medallions

 Lemon-Caper Pork Medallions
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!
4 ServingsPrep/Total Time: 30 min.


  • 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.

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Lemon-Caper Pork Medallions (continued)

Nutritional Facts: 3 slices pork with 1 tablespoon sauce equals 232 calories, 10 g fat (4 g saturated fat), 71 mg cholesterol, 589 mg sodium, 7 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.