Lemon-Caper Pork Medallions |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Looking for an elegant but easy dinner you can put together in a twinkling for guests or unexpected visitors? These lightly breaded medallions from the Light & Tasty Test Kitchen are truly something special! Ingredients:
1 pork tenderloin (1 pound), cut into 12 slices |
1/2 cup king arthur unbleached 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 resealable plastic bag, combine the flour, salt and pepper. Add pork, a few pieces at a time, and shake 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. Yield: 4 servings.
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