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Pork Medallions with Creamy Caper Sauce

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Posted on 2008-03-07

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Pork Medallions with Creamy Caper Sauce 7136 views
0.36 avg rating
14 votes

Servings: 6
Calories: 251


2 pork tenderloins (about 1 1/2 pounds total)
2 tablespoons butter or margarine
1/4 teaspoon salt
2/3 cup dry white wine
2/3 cup light cream
1 clove garlic, minced
1/8 teaspoon white pepper
2 tablespoons capers, drained


Cut each tenderloin crosswise into six 1-inch thick slices. With a meat mallet or cleaver, pound each slice to 1/2-inch thickness.

In a large skillet cook pork medallions in hot butter over medium heat about 3-4 minutes on each side. Remove pork to a warm platter; season with salt. Keep warm.

For the sauce, add wine to skillet drippings. Bring to boiling, scraping up any browned bits in skillet. Add cream, garlic and pepper. Cook and stir 3 minutes or until thickened. Remove from heat, stir in capers. To serve, pour sauce over pork.

Nutritional Info

Calories 251 calories
Protein 26 grams
Fat 15 grams
Sodium 285 milligrams
Cholesterol 105 milligrams
Saturated Fat 8 grams
Carbohydrates 2 grams
Fiber 0 grams

Author Comments

Celebrate with this elegant dish. Serve with buttered noodles and steamed asparagus.

Reprinted courtesy: TheOtherWhiteMeat.com



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