Pork Medallions With Lemon and Capers

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: 30 mins
• 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.