Greek Pork Tenderloin Medallions
photo by PaulaG
- Ready In:
- Combine broth, peel, lemon juice, oregano, capers, cornstarch and garlic. Set aside.
- Cut pork tenderloin into 1-inch slices. Season with salt and pepper.
- 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.
- 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.
Questions & Replies
Got a question? Share it with the community!
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!