Le­mon-Ca­per Pork Medal­lions

Simple & Delicious - - ON THE MENU -

El­e­gant but easy, these lightly browned medal­lions are truly some­thing spe­cial! Serve with a le­mon wedge on the side. —Taste of Home Test Kitchen

Takes: 30 min. • Makes: 4 serv­ings

1 pork ten­der­loin (1 lb.), cut into 12 slices 1/2 cup all-pur­pose flour 1/2 tsp. salt 1/4 tsp. pep­per 1 Tbsp. each but­ter and olive oil 1 cup re­duced-sodium chicken broth 1/4 cup white wine or ad­di­tional re­duced-sodium chicken broth 1 gar­lic clove, minced 1 Tbsp. capers, drained 1 Tbsp. le­mon juice 1/2 tsp. dried rose­mary, crushed

1. Flat­ten pork slices to ¹₄-in. thick­ness. In a large shal­low dish, com­bine the flour, salt and pep­per. Add pork, a few pieces at a time, and turn to coat.

2. In a large non­stick skil­let over medium heat, cook the 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.

3 MEDAL­LIONS 232 cal., 10g fat (4g sat. fat), 71mg chol., 589mg sod., 7g carb.

(1g sug­ars, 0 fiber), 24g pro.

DI­A­BETIC EX­CHANGES 3 lean meat, 1¹₂ fat, ¹₂ starch.

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