Pork Medallions With Lemon and Capers

Submitted by Penny Stettinius

"This was one of the first recipes I tried from Epicurious. I serve it with easy to prepare Uncle Ben's wild rice/long grain rice combo and sauteed cherry tomatoes. This meal can be for company or an easy week night dinner at the kitchen table. So versatile!"

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 tablespoon fresh coarse ground black pepper
• 1 1⁄2 lbs pork tenderloin, cut into 1-inch-thick medallions
• 4 tablespoons butter
• 1 cup chicken stock
• 1⁄4 cup fresh lemon juice
• 2 tablespoons capers, drained
• 1⁄4 cup lemon (optional)
• 1⁄4 cup chives or 1/4 cup green onion top, chopped

directions

1. Preparation:.
2. Press pepper onto both sides of pork pieces.
3. Heat 1 tablespoon butter in heavy large skillet over medium heat.
4. Season pork with salt and pepper.
5. Cook until just cooked through, about 4 minutes per side.
6. Transfer to plates and keep warm.
7. Add stock and lemon juice to skillet.
8. Boil until reduced to 1/2 cup, about 7 minutes.
9. Whisk in remaining 3 tablespoons butter. Add capers and lemon segments if desired. Season to taste with salt and pepper. Pour sauce over pork. Sprinkle with chives and serve.

Reviews

[AmandaInOz]

I probably would have normally given this four stars, but it was just so quick and easy, I had to give it five! Excellent flavours. We love anything with lemon and capers, and the pork was so tender! Thanks for a great recipe!