Lemon Caper Pork Medallions Best Recipes

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LEMON-CAPER PORK MEDALLIONS

2022-09-28



Lemon-Caper Pork Medallions image

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

2022-09-28



Crisp Pork Medallions With Creamy Caper Sauce image

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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