Directions:
- Cut each tenderloin into 6 (2 oz) medallions.
- Place between 2 sheets of heavy-duty plastic wrap; flatten to 1/4- inch thickness, using a meat mallet or rolling pin.
- Combine flour, salt, and pepper; dredge pork in flour mixture.
- Cook half of the pork in 1 1/2 tablespoons olive oil in a large skillet over medium heat about 2 minutes on each side or until lightly browned.
- Remove from skillet; keep warm.
- Repeat procedure with remaining pork and olive oil.
- Add wine and lemon juice to skillet; cook until thoroughly heated.
- Add butter, chopped parsley, and capers, stirring until butter melts.
- Arrange pork medallions over fettuccine; drizzle with wine mixture.
- Garnish, if desired.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 296.45 Kcal (1241 kJ) | ||
| Calories from fat | 136.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.17g | 23% | |
|---|---|---|---|
| Cholesterol | 88.96mg | 30% | |
| Sodium | 317mg | 13% | |
| Potassium | 516.09mg | 11% | |
| Total Carbs | 10.25g | 3% | |
| Sugars | 0.83g | 3% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 25.05g | 50% | |
| Vitamin C | 11.3mg | 19% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 16.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 161.95 Kcal (678 kJ) | ||
| Calories from fat | 74.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.29g | 23% | |
|---|---|---|---|
| Cholesterol | 48.6mg | 30% | |
| Sodium | 173.17mg | 13% | |
| Potassium | 281.93mg | 11% | |
| Total Carbs | 5.6g | 3% | |
| Sugars | 0.45g | 3% | |
| Dietary Fiber | 0.26g | 2% | |
| Protein | 13.68g | 50% | |
| Vitamin C | 6.2mg | 19% | |
| Iron | 0.8mg | 8% | |
| Calcium | 9.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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