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Pork Medallions with Lemon and Capers
Ingredients
| 600 g | pork tenderloin trimmed of exess fat |
| 75 g | flour, seasoned with salt and pepper |
| 4 tbsp | olive oil |
| 4 clove(s) | garlic, minced |
| 1/2 tsp | fresh rosemary, chopped |
| 150 ml | dry white wine |
| 500 ml | chicken stock |
| 60 g | drained capers, rinsed |
| 2 tbsp | lemon juice plus lemon wedges |
Method
Preparation time: ca. 40 min / Grade of difficulty: medium / Calories per portion: n/a
Cut the tenderloin crosswise into 1 1/2 cm thick slices. Place each slice between 2 sheets of plastic wrap and, using a meat pounder, pound the pork gently until evenly 3/4 cm thick.
On a plate, combine the flour and salt and pepper to taste.
In a large frying pan over medium-high heat warm 2 tablespoons of the olive oil. Coat the pork with seasoned flour, shaking off excess. Working in batches, add the pork to the pan in a single layer and sauté, turning once, until golden brown, 1 1/2 minutes on each side. Transfer to a platter and keep warm. Continue with the remaining pork, Add the remaining olive oil if needed. Transfer the remaining pork to the platter and keep warm.
Reduce the heat to low, add the garlic and rosemary and sauté stirring for 40-60 seconds. Raise the heat to high, add the wine and deglaze the pan by stirring to dislodge any brown bits on the pan bottom. Boil until reduced by half about 1 minute. Add the chicken stock and again boil reduced by half about 5-6 minutes. Stir in the lemon juice, capers, and salt and pepper to taste. Pour the sauce over the pork and garnish with lemon wedges. Serve immediately.
On a plate, combine the flour and salt and pepper to taste.
In a large frying pan over medium-high heat warm 2 tablespoons of the olive oil. Coat the pork with seasoned flour, shaking off excess. Working in batches, add the pork to the pan in a single layer and sauté, turning once, until golden brown, 1 1/2 minutes on each side. Transfer to a platter and keep warm. Continue with the remaining pork, Add the remaining olive oil if needed. Transfer the remaining pork to the platter and keep warm.
Reduce the heat to low, add the garlic and rosemary and sauté stirring for 40-60 seconds. Raise the heat to high, add the wine and deglaze the pan by stirring to dislodge any brown bits on the pan bottom. Boil until reduced by half about 1 minute. Add the chicken stock and again boil reduced by half about 5-6 minutes. Stir in the lemon juice, capers, and salt and pepper to taste. Pour the sauce over the pork and garnish with lemon wedges. Serve immediately.
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