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Learn morePork Medallions With Olive-Caper Sauce
Quick Tip: Substitute frozen whole green beans in place of fresh—no cleaning or trimming is needed.
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Ingredients
- 1 pound pork tenderloin trimmed
- 1/2 teaspoon salt
- 1/2 teaspoon 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 tablespoons capers
- 2 tablespoons chopped fresh parsley
Preparation
- Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides with salt and pepper. Place the flour in a shallow bowl. Dredge pork in flour, shaking off the excess flour. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add pork; cook 2 minutes on each side. Remove pork from pan; keep warm.
- Add wine to pan, scraping the pan to loosen browned bits. Stir in broth, olives, capers, and parsley; bring to a boil. Stir in remaining 1 tablespoon olive oil; cook 4 minutes. Serve sauce over pork.