PORK MEDALLIONS WITH LEMON AND CAPERS
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!
Provided by Patty Ward
Categories Pork
Time 25m
Number Of Ingredients 11
Steps:
- 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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Jaliyah Parks
[email protected]This was a waste of time and ingredients.
Manuel Wesley
[email protected]I would not make this again.
River Valley
[email protected]Not my favorite.
mairanda baker
[email protected]Meh.
anik photo editor
[email protected]This recipe was a disaster! The pork was overcooked and the sauce was watery. I would not recommend this recipe to anyone.
The Cardenas
[email protected]I followed the recipe exactly and the pork turned out tough. I'm not sure what went wrong.
Sheila Mugo
[email protected]This was way too salty for my taste.
Hope Passens
[email protected]I found this recipe to be a bit bland. I would recommend adding more seasoning to the pork.
Rana Sohail Ahmad
[email protected]The pork was a little dry, but the sauce was great.
Awlad Farit
[email protected]This recipe was easy to follow and the pork was delicious! I will definitely be making this again.
Umair Hassan
[email protected]Very good! I loved the tangy sauce.
Khalil Chuhan
[email protected]This was a great recipe! The pork was cooked perfectly and the sauce was very flavorful. I will definitely be making this again.
NOLUTHANDO Twala
[email protected]I made this dish for a dinner party last night and it was a huge success! The pork was cooked perfectly and the sauce was amazing. I got so many compliments on it. Thanks for sharing this recipe!
Md Moinkhan
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The pork is always tender and juicy, and the sauce is the perfect balance of tangy and savory. I highly recommend it!
Alexander cavener
[email protected]This recipe is a keeper! It's quick, easy, and so flavorful. The pork medallions were cooked perfectly and the sauce was divine. I served it over rice and it was a hit with my whole family.
Ahmed Rabel
[email protected]My family and I loved this dish! It was so easy to make and tasted delicious. The pork was tender and juicy, and the lemon and capers gave it a bright and tangy flavor. I will definitely be making this again.