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pork medallions with lemon and capers

★★★★★ 1
a recipe by
Patty Ward
Cuyahoga Falls, OH

I found this recipe in an old pork and lamb cookbook. The picture is not mine. It is meant to be representative of the recipe. Have made this a few times, and it always receives raves from family and friends. Hope you enjoy it as well!

★★★★★ 1
serves 6
prep time 15 Min
cook time 10 Min

Ingredients For pork medallions with lemon and capers

  • 2 pork tenderloins about 3/4 lb each, trimmed of excess fat
  • 1/2 cup all-purpose flour
  • salt and freshly ground black pepper to your taste
  • 4 tablespoons of olive oil
  • 4 cloves garlic, minced
  • 1/2 tsp. chopped fresh rosemary
  • 1/4 cup dry white wine or chicken stock
  • 2 cups chicken stock - i use boxed low sodium
  • 1/4 cup drained capers, rinsed
  • 1-2 tablespoons fresh lemon juice
  • lemon wedges for garnish

How To Make pork medallions with lemon and capers

  • 1
    Heat oven to 200 D/F. Cut the tenderloins crosswide into 1/2 inch slices. Place slices between 2 sheets of plastic wrap and pound the pork gently until it is about 1/4 inch thick. On a plate, combine flour, salt and pepper to taste. Coat the pork with seasoned flour, shaking off the excess. Continue until all pieces are coated.
  • 2
    In a large 10-12 inch saute pan over medium high heat, warm 2 tablespoons of the olive oil. Working in batches, add the pork to the pan in a single layer and saute turning once, until golden brown, 1 1/2 - 2 minutes on each side. As you add pieces to the saute pan, add the remaining olive oil if needed. Transfer to an oven proof platter and keep warm in 200 degree oven.
  • 3
    Reduce the heat to low, add the garlic and rosemary and saute, stirring, for 30-60 seconds. Raise the heat to high add the wine (or extra chicken stock) and deglaze the pan to dislodge any browned bits on the pan bottom. Boil until reduced by half, about 1 minute. Add the chicken stock and again boil until reduced by half, about 5 minutes. Stir in the capers, lemon juice and salt and pepper to taste. Remove pork medallions from oven and pour sauce over it and garnish with the lemon wedges. Serve immediately.
  • 4
    I serve this dish with potatoes that have been roasted with a little fresh lemon juice, olive oil and fresh rosemary. I like to use the small new potatoes as they will only take a short while to roast. Serve with a salad if you like and good, crusty bread. Enjoy!

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