Pork Medallions With Olive Caper Sauce

5 from 11 votes

Pork Medallions With Olive Caper Sauce

These Pork medallions are tender pan-seared pork tenderloin rounds that are coated in a caper and olive white wine sauce. It's a flavorful one skillet meal thats easy to make.

Prep Time10

Cook Time15

Total Time25

Course: Main Course Pork

Cuisine: American

Servings: servings

Calories: 304kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

1 pound pork tenderloin trimmed
½ teaspoon kosher salt
½ teaspoon black pepper
⅓ cup all-purpose flour
1 Tablespoon olive oil
1 Tablespoon butter
¾ cup dry white wine
¾ cup less-sodium chicken broth
⅔ cup coarsely chopped pitted kalamata olives
3 Tablespoons caper
3 tablespoons chopped fresh flat-leaf parsley

Instructions

Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap and pound to ¼-inch thickness using a meat mallet or rollin pin.
Sprinkle both sides of pork with salt and pepper.
Place flour in a shallow bowl. Dredge pork in flour, turning to coat, shake off excess flour.
Heat ½ Tablespoon butter and ½ tablespoon olive oil in a non-stick skillet over medium-high heat.
Add half of the floured pork; cook 2 minutes on each side or until done.
Remove pork from pan; keep warm.
Repeat procedure with remaining oil and pork. Once it’s done return the other pork to the pan.
Add wine and broth, bring to a boil. Stir in olive and capers; cook 4 minutes.
Sprinkle with parsley.

Notes

Yields: 4 servings — 2 medallions each.
Serve with fresh green beans and buttered egg noodles.

TIPS:

Pound the pork until it is even so that it cooks quickly to prevent it from becoming tough.

Make sure that your skillet is nice and hot so that the pork cooks quickly.

Don't leave the pork unattended on the stove because it will burn quickly.

I prefer to use a cast iron skillet for a great sear, however, you can use a nonstick or stainless steel skillet instead.

Nutrition