Pork Medallions with Olive Caper Sauce

2015-03-04

Quick meal for a week night BUT suitable for guests.  This recipe serves 4

Ingredients

  • 1 lb pork tenderloin, trimmed Pork, fresh, loin, tenderloin, separable lean and fat, cooked, broiled
  • 1/2 tsp salt Salt, table
  • 1/2 tsp pepper Spices, pepper, black
  • 1/4 cup flour Wheat flour, white, all-purpose, enriched, unbleached
  • 1 tbsp olive oil,divided Oil, olive, salad or cooking
  • 1/2 cup dry white wine Alcoholic beverage, wine, table, white
  • 1/2 cup chicken broth Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 1/2 cup coarsely chopped pitted kalamata olives Olives, kalamata
  • 2 tbsps capers Capers, canned
  • 2 tbsp chopped fresh flat leaf parsley

Method

Step 1

cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy duty plastic wrap and pound to 1/4" thick using meat mallet or rolling pin. Sprinkle both sides of the pork with salt and pepper. Place the flour in a shallow dish. Dredge pork in flour, turning to totally coat, shaking off the excess flour. Heat 1 1/2 tsp olive oil in a nonstick skillet over medium-high heat. Add half the pork, and cook 2 minutes on each side or until done. Remove pork cutlets from pan and keep warm. Repeat procedure with the remaining oil and pork. Return pork to pan. Add wine and broth, bring to a boil. Stir in olives and capers; cook 4 minutes. Sprinkle with parsley.

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