Pork Medallions With Lemon and Capers |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This was one of the first recipes I tried from Epicurious. I serve it with easy to prepare Uncle Ben's wild rice/long grain rice combo and sauteed cherry tomatoes. This meal can be for company or an easy week night dinner at the kitchen table. So versatile! Ingredients:
1 tablespoon fresh coarse ground black pepper |
1 1/2 lbs pork tenderloin, cut into 1-inch-thick medallions |
4 tablespoons butter |
1 cup chicken stock |
1/4 cup fresh lemon juice |
2 tablespoons capers, drained |
1/4 cup lemon (optional) |
1/4 cup chives or 1/4 cup green onion top, chopped |
Directions:
1. Preparation:.
2. Press pepper onto both sides of pork pieces.
3. Heat 1 tablespoon butter in heavy large skillet over medium heat.
4. Season pork with salt and pepper.
5. Cook until just cooked through, about 4 minutes per side.
6. Transfer to plates and keep warm.
7. Add stock and lemon juice to skillet.
8. Boil until reduced to 1/2 cup, about 7 minutes.
9. Whisk in remaining 3 tablespoons butter. Add capers and lemon segments if desired. Season to taste with salt and pepper. Pour sauce over pork. Sprinkle with chives and serve.
|
|