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Rec: Pork Medallions with Olive-Caper Sauce

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6264 posts
Joined: Dec 9, 2005


Posted to Thread #16152 at 3:24 pm on Sep 11, 2009

Pork Medallions with Olive-Caper Sauce

1 pound pork tenderloin, trimmed (works with pork chops too)
1/2 tsp salt
1/2 tsp black pepper
1/4 cup all-purpose flour
1 tablespoon olive oil, divided
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/2 cup coarsely chopped pitted kalamata olives
2 tbsp capers
2 tbsp chopped fresh flat-leaf parsley

Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of the pork with salt and pepper. Place the flour in a shallow bowl. Dredge pork in flour, turning to coat; shake off the excess flour. Heat 1-1/2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add half of pork, and cook 2 minutes on each side or until done. Remove pork mixture from pan, and keep warm. Repeat procedure with the remaining oil and pork. Return pork to pan. Add wine and broth; bring to a boil. Stir in olives and capers; cook 4 minutes. Sprinkle with parsley.

calories: 212 carbohydrates: 8.1 g cholesterol: 74 mg fat: 8.1 g sodium: 894 mg protein: 25.5 g calcium: 30 mg iron: 2.7 mg fiber: 0.9 g

Patís notes: This is such an easy and tasty dish. Works fine with pork chops too. Sometimes I finish the dish with a sprinkle of feta cheese.


CLís suggested menu accompaniments: steamed green beans and Vermicelli With Garlic and Herbs. Vermicelli with garlic and herbs: Cook 8 ounces vermicelli according to package directions, omitting salt and fat. Drain and toss with 2 tablespoons each of extra-virgin olive oil, lemon juice, and chopped fresh parsley; 2 teaspoons bottled minced garlic; and 1 teaspoon each of dried basil, salt, and black pepper.


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