Lemon-Caper Pork Medallions
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
- 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
Reviews
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.
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.
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.