Recipe by Amberngriffinco
Easy to make, great presentation for guests, rich expensive look and flavor
Top Review by FrenchBunny
This was so delicious. The pork was so tender and the sauce was so tasty. You are right it is so very easy to make and looks like you slaved over the stove for a while. I had put in some seasoned salt and garlic powder with the flour mix. Served mine with my favorite green beans only cause I didn't feel like noodles tonight. It was so fantastic thank you so much for posting your recipe. My DD and I enjoyed so very much.
- 1 lb pork tenderloin, trimmed
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 cup flour, all purpose
- 1 tablespoon olive oil, divided use
- 1⁄2 cup dry white wine
- 1⁄2 cup fat-free low-sodium chicken broth
- 1⁄2 cup kalamata olive, pitted and chopped
- 2 tablespoons capers
- 2 tablespoons fresh parsley, chopped
Directions See How It's Made
- Cut pork into 8 pieces. Place each piece between 2 sheets of heavy dry plastic wrap and pound to 1/4 inch thick, using meat mallet or rolling pin. Sprinkle both sides with salt and pepper.
- Place flour in shallow bowl. Dredge both sides of pork in flour, shake off excess flour. Heat 1 1/2 teaspoon olive oil nonstick skillet over medium heat. Add half of pork and cook 2 minutes on each side or till done.
- Remove pork mix from pan and keep warm. Repeat procedure with remaining pork and oil. Return all pork to pan. Add wine, broth, bring to boil. Stir in olives and capers and cook 4 minutes. Sprinkle with parsley.
- Serve with noodles or orzo.
- 4 servings: per serving: 2 medallions with 2 Tbsp sauce = 8.1g fat; 25.5g protein; 30mg calicum.
- * can use boneless pork chop.