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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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 shallow dish, combine the flour, salt and pepper. Add pork, a few pieces at a time, and turn 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.
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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Average Rating:
  • Lorrie
    Feb 14, 2021

    This recipe came out really well and was super easy to make. I added extra capers because I am a fan of capers.

  • babsw17
    Dec 21, 2020

    My family really liked this one. We used extra broth instead of wine. Also added a little ground mustard and thicken it a bit. Always like a good pork recipe. It went well with brown rice and veggies.

  • Shelli Martin
    Dec 19, 2015

    This was excellent! I made it with the Garlic roasted potatoes by Ina Garten at 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.

  • sls777
    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.

  • scubacas
    Dec 6, 2014

    This was relatively easy and super delish

  • plewis8288
    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!

  • jengel1
    Apr 2, 2013

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

  • lalatidah
    Aug 10, 2012

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

  • Pinstripes
    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.

  • kpioch
    Mar 26, 2011

    No comment left