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Pork Tenderloin Medallions in a Lemon Caper Sauce

Bring something special to the table with this well-loved recipe.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 5
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. Remove the silverskin from the pork tenderloin (click link up above for instructions).
  2. 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.
  3. 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.
  4. 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.
  5. Add the butter to the skillet then add the shallot. Cook, stirring often, for 1-2 minutes.
  6. 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.
  7. Add capers then taste and season with sea salt and freshly cracked pepper, to taste, if needed.
  8. 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.
  9. Sprinkle the pork with parsley. Serve immediately. Enjoy.