Pork Tenderloin Medallions in a Lemon Caper Sauce
User Reviews
0.0
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
5
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Course
Main Course
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Cuisine
Italian
Pork Tenderloin Medallions in a Lemon Caper Sauce
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1 pork tenderloin, cut into same size medallions
- Sea salt and freshly cracked pepper, to taste
- 1-2 tbsp flour
- 1 tbsp olive oil
- 1 tbsp butter
- 1 shallot, diced
- 1 cup of chicken broth
- Zest and juice of 1 lemon
- 2 tbsp capers
- 1 tbsp fresh parsley, chopped
Instructions
- Remove the silverskin from the pork tenderloin (click link up above for instructions).
- Cut the tenderloin into 1 inch thick medallions. Place the medallions on a cutting board and cover with a piece of wax paper then flatten each medallion slightly with the palm of your hand.
- Season both sides of the medallions with sea salt and freshly cracked pepper, to taste. Sprinkle both sides of the pork medallions evenly with the flour.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the medallions to the HOT skillet and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove to a plate and keep warm.
- Add the butter to the skillet then add the shallot. Cook, stirring often, for 1-2 minutes.
- Add the chicken broth, lemon juice, and lemon zest to the pan and cook, stirring occasionally, for 2-3 minutes or until sauce is reduced by half.
- Add capers then taste and season with sea salt and freshly cracked pepper, to taste, if needed.
- Add the pork along with any juices back to the pan and coat both sides with the sauce. Place the pork on a serving platter with a side of the sauce.
- Sprinkle the pork with parsley. Serve immediately. Enjoy.
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