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Lemon-Caper Pork Medallions

Total Time

Prep/Total Time: 30 min.

Makes

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
Lemon-Caper Pork Medallions Recipe photo by Taste of Home
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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

  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.
  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.

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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