I love this pork tenderloin medallions in a lemon caper sauce recipe because it’s rather easy to make but looks and tastes gourmet. The sauce is lemony and delicious with the tender pork and we all loved it. These pork medallions paired beautifully with the Lemon Basil Rice and Roasted Green Beans and Tomatoes Topped with Feta.

How to Make Pork Tenderloin Medallions in a Lemon Caper Sauce

Remove the silverskin from the pork tenderloin (click this link for instructions).

Cut the tenderloin into 1 inch thick medallions. Place the medallions on a cutting board and cover with a piece of wax paper then flatten each medallion slightly with the palm of your hand. Season both sides of the medallions with sea salt and freshly cracked pepper, to taste. Sprinkle both sides of the pork medallions evenly with the flour.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the medallions to the HOT skillet and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove to a plate and keep warm.

Add the butter to the skillet then add the shallot. Cook, stirring often, for 1-2 minutes.

Add the chicken broth, lemon juice, and lemon zest to the pan and cook, stirring occasionally, for 2-3 minutes or until sauce is reduced by half. Add capers then taste and season with sea salt and freshly cracked pepper, to taste, if needed.

Add the pork along with any juices back to the pan and coat both sides with the sauce.

Place the pork on a serving platter with a side of the sauce. Sprinkle the pork with parsley. Serve immediately. Enjoy.

Pork Tenderloin Medallions in a Lemon Caper Sauce

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Prep Time: 15

Cook Time: 10

Total Time: 25

Course: Main

Cuisine: Italian

Servings:

Author: Pam - For the Love of Cooking

Equipment

Large skillet

Ingredients

1 pork tenderloin, cut into same size medallions
Sea salt and freshly cracked pepper, to taste
1-2 tbsp flour
1 tbsp olive oil
1 tbsp butter
1 shallot, diced
1 cup of chicken broth
Zest and juice of 1 lemon
2 tbsp capers
1 tbsp Fresh parsley, chopped

Instructions

Remove the silverskin from the pork tenderloin (click link up above for instructions).
Cut the tenderloin into 1 inch thick medallions. Place the medallions on a cutting board and cover with a piece of wax paper then flatten each medallion slightly with the palm of your hand.
Season both sides of the medallions with sea salt and freshly cracked pepper, to taste. Sprinkle both sides of the pork medallions evenly with the flour.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the medallions to the HOT skillet and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove to a plate and keep warm.
Add the butter to the skillet then add the shallot. Cook, stirring often, for 1-2 minutes.
Add the chicken broth, lemon juice, and lemon zest to the pan and cook, stirring occasionally, for 2-3 minutes or until sauce is reduced by half.
Add capers then taste and season with sea salt and freshly cracked pepper, to taste, if needed.
Add the pork along with any juices back to the pan and coat both sides with the sauce. Place the pork on a serving platter with a side of the sauce.
Sprinkle the pork with parsley. Serve immediately. Enjoy.

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14 Comments

Pam look really delicious I love capers:)

My hubby would absolutely love this dish, so I think it’s one to pin. The sauce in particular sounds delicious, and I really like your cute and tasty-sounding side dishes, too! 🙂