Pork Medallions In A Caper White Wine Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Pork Tenderloin is one of our faves. This is a quick, easy and deliscious recipe that we just love. I've made this so long I can do it with my eyes closed...not sure which of my cookbooks it originated from. Love to serve with sourcream n chive mashed taters and asparagus. Ingredients:
2 pork tenderloins (about 1 1/2 pounds total) |
2 tablespoons butter or margarine |
1/4 teaspoon salt |
2/3 cup dry white wine |
2/3 cup light cream |
1 clove garlic, minced |
1/8 teaspoon white pepper |
2 tablespoons capers, drained |
**as always, chicken stock can be substituted for white wine. i add a squeeze or two of fresh lemon juice when i use the stock - which is most of the time, lol |
Directions:
1. PORK
2. Cut each tenderloin crosswise into six 1-inch thick slices.
3. With a meat mallet or cleaver, pound each slice to 1/2-inch thickness.
4. In a large skillet cook pork medallions in hot butter over medium heat about 3-4 minutes on each side.
5. Remove pork to a warm platter; season with salt. Keep warm.
6. SAUCE
7. Add wine to skillet drippings.
8. Bring to boiling, scraping up any browned bits in skillet.
9. Add cream, garlic and pepper.
10. Cook and stir 3 minutes or until thickened.
11. Remove from heat, stir in capers.
12. To serve, pour sauce over pork.
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