Prep 15 mins
Cook 12 mins
Easy to make, great presentation for guests, rich expensive look and flavor
- 453.59 g pork tenderloin, trimmed
- 2.46 ml salt
- 2.46 ml black pepper
- 59.14 ml flour, all purpose
- 14.79 ml olive oil, divided use
- 118.29 ml dry white wine
- 118.29 ml fat-free low-sodium chicken broth
- 118.29 ml kalamata olive, pitted and chopped
- 29.58 ml capers
- 29.58 ml fresh parsley, chopped
- 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.
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.
Well this had all of my favorites so I couldn't pass it by and I am so glad I tryed it, this it is simply wonderful, I did some amount adjustments and added in cayenne, garlic and seasoned salt to the flour mix, I served this with orzo for a wonderful meal my family enjoyed, oh forgot to mention I doubled the recipe, thanks for sharing hon!