Pork Tenderloin Medallions in a Lemon Caper Sauce
Servings 5
Equipment
- Large skillet
Ingredients
- 1 pork tenderloin, cut into the same-sized medallions
- Sea salt and freshly cracked pepper, to taste
- 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 the link 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 the 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, 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.