Pork medallions with lemon and capers recipe

Pork Medallions with Lemon and Capers recipe

This article was published by: Matthew

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
This recipe for pork medallions with lemon and capers is a delightful combination of flavors that will surely impress your guests. Tender pork medallions are pan-seared to perfection and then topped with a tangy and zesty lemon and caper sauce. The bright acidity of the lemon perfectly complements the richness of the pork, while the capers add a burst of briny goodness. This dish is quick and easy to prepare, making it a great option for a weeknight dinner or a special occasion.

Keywords: pork medallions, lemon, capers, tangy, zesty.

Pork medallions with lemon and capers recipe details

Pork medallions with lemon and capers recipe, recipe Rating: 4.6
Number of votes:119 

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
½ 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

Instructions

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.

Preparation time:
ca. 40 min
Grade of difficulty:
medium
Calories per portion:
n/a