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+ servings

Pork Tenderloin Medallions in a Lemon Caper Sauce

Cook Time10 mins
Servings: 5


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


  • 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 remaining 2 teaspoons of olive oil 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.