Greek Pork Tenderloin Medallions

Total Time
20mins
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.

Ingredients Nutrition

Directions

  1. Combine broth, peel, lemon juice, oregano, capers, cornstarch and garlic. Set aside.
  2. Cut pork tenderloin into 1-inch slices. Season with salt and pepper.
  3. 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.
  4. 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.

Reviews

(7)
Most Helpful

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.

PaulaG March 07, 2010

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!

carwashgirl December 28, 2009

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!

KLHquilts February 07, 2008

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