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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is one of my husband's favorite recipes. He considers this comfort food. I found this recipe in a magazine (can't remember which) and made a few tweaks to suit our tastes. I typically serve it over garlic mashed potatoes to catch the delicious lemony sauce. I hope you enjoy it as much as we do. Ingredients:
1 (1 lb) pork tenderloin |
1/2 cup italian breadcrumbs |
1 -2 tablespoon olive oil |
1/3 cup chopped shallot |
3 cloves garlic, minced |
1 1/2 cups chicken broth |
2 tablespoons fresh lemon juice |
2 tablespoons chopped fresh parsley |
3 teaspoons capers |
black pepper |
Directions:
1. Slice tenderloin into 1/2 inch pieces.
2. Dredge in breadcrumbs.
3. Heat olive oil on in a large skillet to medium high heat and brown pork for 3- 4 minutes each side until golden brown.
4. Remove pork from pan and reduce heat to medium.
5. Add shallots and garlic to pan and cook for 45 seconds.
6. Add broth and lemon juice, scraping pan to loosen any browned bits.
7. Stir in parsley, capers and pepper and simmer 2 to 3 minutes.
8. Return pork to pan and cook 5- 10 minutes until thoroughly heated.
9. Serve over garlic mashed potatoes or rice.
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