PORK MEDALLIONS WITH BALSAMIC VINEGAR AND CAPERS
This is one meal to impress dinner guests that will not break the bank nor will it take very much time! Served with a green salad, red potatoes, and asparagus, this meal will turn out with a memorable presentation!
Provided by Marianne
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Ingredients:
- ¼ cup all-purpose flour
- 1 teaspoon garlic salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 2 pounds pork tenderloin, cut into 1 1/2 inch pieces
- 2 tablespoons olive oil
- ⅓ cup balsamic vinegar
- ½ cup chicken broth
- 2 teaspoons minced lemon zest, or to taste
- 1 tablespoon capers, or to taste
Steps:
- Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
- Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.
Nutrition Facts : Calories 248.8 calories, Carbohydrate 6.4 g, Cholesterol 84.1 mg, Fat 11.9 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 3.3 g, Sodium 405.5 mg, Sugar 2 g
LEMON-CAPER PORK MEDALLIONS
For an elegant but easy dinner you can put together in a twinkling for guests or unexpected visitors, these lightly breaded medallions are truly something special! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Ingredients:
- 1 pork tenderloin (1 pound), cut into 12 slices
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup reduced-sodium chicken broth
- 1/4 cup white wine or additional reduced-sodium chicken broth
- 1 garlic clove, minced
- 1 tablespoon capers, drained
- 1 tablespoon lemon juice
- 1/2 teaspoon dried rosemary, crushed
Steps:
- Flatten pork slices to 1/4-in. thickness. In a large shallow dish, combine the flour, salt and pepper. Add pork, a few pieces at a time, and turn to coat., In a large nonstick skillet over medium heat, cook pork in butter and oil in batches until juices run clear. Remove and keep warm., Add the broth, wine and garlic to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the capers, lemon juice and rosemary; heat through. Serve with pork.
Nutrition Facts : Calories 232 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 589mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
CRISP PORK MEDALLIONS WITH CREAMY CAPER SAUCE
Bread-crumb-coated pork medallions are golden on the outside, moist and juicy on the inside. The caper-yogurt sauce provides a burst of briny flavor. Courtesy Gourmet Magazine.
Provided by Sandi From CA
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Ingredients:
- 2/3 cup plain yogurt (6 oz, preferably whole milk)
- 3 tablespoons mayonnaise
- 2 tablespoons drained bottled capers, finely chopped
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1/8 teaspoon black pepper
- 1 1/2-1 3/4 lbs pork tenderloin
- 3/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 cup fine dry breadcrumb
- 1 cup vegetable oil, for pan frying
- watercress (optional) or other baby greens (optional)
Steps:
- Make sauce - Stir together all sauce ingredients in a bowl until combined, then chill, covered, until ready to use.
- Cook pork - Put oven rack in middle position and preheat oven to 350°F.
- Cut pork crosswise into 1 ¼" thick slices (medallions).
- Whisk together flour, salt, and pepper in a shallow bowl.
- Whisk together eggs with a pinch of salt in another shallow bowl and put bread crumbs in a third shallow bowl.
- Working with 1 medallion at a time, dredge them in flour, shaking off excess, and dip in egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Arrange pork in 1 layer on baking sheet.
- Heat 1/4" oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then panfry medallions, turning over once, until golden brown, 6-8 minutes total.
- Transfer to a clean baking sheet and roast in oven until thermometer inserted horizontally into center of meat registers 145-150F, 6 to 7 minutes.
- Serve pork with sauce, lemon wedges and watercress.
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