Lemon-Caper Pork Medallions
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.