Prep 10 mins
Cook 10 mins
I found this one on the internet. It is very close to the Pork Medallions I order in my favorite Greek Restaurant.
- 1 tablespoon fresh oregano, chopped or 1⁄2 teaspoon oregano, dried
- 1 garlic clove, minced
- 1 lb pork tenderloin
- 1 cup chicken broth
- 1 tablespoon lemon peel, grated
- 1 tablespoon fresh lemon juice
- 1 tablespoon capers, rinsed (optional)
- 2 teaspoons cornstarch
- 1 tablespoon olive oil
- Combine broth, peel, lemon juice, oregano, capers, cornstarch and garlic. Set aside.
- Cut pork tenderloin into 1-inch slices. Season with salt and pepper.
- In a large nonstick skillet heat oil over medium-high heat. Cook pork half at a time for 1-2 minutes per side or until browned. Transfer to a platter.
- Reduce heat to medium. Stir chicken broth mixture; add to skillet. Cook and stir for 1 minute. Return pork and accumulated juices to skillet. Cook for 2-3 minutes or until juices run clear (160F.), turning once. Spoon sauce over pork to serve.
This is delicious. The only change was to use arrowroot starch in place of cornstarch. The medallions were flattened slightly before sprinkling with seasoning. Dinner was ready in a snap. This was served with recipe #218277 and a side salad.
Very good recipe! All of the flavors blend well together, very tasty. Pork was tender. Easy to make. Will definately make this again! Thanks for the recipe!
Good, easy recipe for pork tenderloin, and a pleasant change from the sweeter recipes I'd been making later (involving maple syrup, or apples, or whatever). The capers were a lovely touch -- I doubled 'em, and I'm glad I did. The pork turned out quite tender. I have to be honest and say this wasn't my absolute most favorite pork dish ever -- but it's good enough to be added to the rotation. I'll definitely make it again. Thanks so much for posting it!