Name: Pork Medallions with Lemon and Capers
Yield: Serves 4
Ingredients: 1 tablespoon coarsely ground black pepper; 1 1/2 pounds pork tenderloin, cut into 1-inch-thick medallions; 4 tablespoons butter; 1 cup chicken stock or canned broth; 1/4 cup fresh lemon juice; 2 tablespoons capers, drained; 1/4 cup peeled diced lemon segments (optional); Chopped fresh chives or green onion tops

Recipe information

Yield
Serves 4

Ingredients

1 tablespoon coarsely ground black pepper

1 1/2 pounds pork tenderloin, cut into 1-inch-thick medallions

4 tablespoons butter

1 cup chicken stock or canned broth

1/4 cup fresh lemon juice

2 tablespoons capers, drained

1/4 cup peeled diced lemon segments (optional)

Chopped fresh chives or green onion tops

Preparation

Step 1
Press pepper onto both sides of pork pieces. Heat 1 tablespoon butter in heavy large skillet over medium heat. Season pork with salt. Cook until just cooked through, about 4 minutes per side. Transfer to plates and keep warm.
Step 2
Add stock and lemon juice to skillet. Boil until reduced to 1/2 cup, about 7 minutes. Whisk in remaining 3 tablespoons butter. Add capers and lemon segments if desired. Season to taste with salt and pepper. Pour sauce over pork. Sprinkle with chives and serve.

TagsPork Tenderloin Pork Meat Main Dinner Dairy Free Gluten Free Nut Free Keto Quick Easy Weeknight Meals 5 Ingredients or Fewer Saute Bon Appétit

Recipe notes

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