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Celebrate with this elegant dish. Serve with buttered noodles and steamed asparagus.

Pork Medallions with Creamy Caper Sauce

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

1. Cut each tenderloin crosswise into six 1-inch thick slices. With a meat mallet or cleaver, pound each slice to 1/2-inch thickness.
2. In a large skillet cook pork medallions in hot butter over medium heat about 3-4 minutes on each side. Remove pork to a warm platter; season with salt. Keep warm.
3. For the sauce, add wine to skillet drippings. Bring to boiling, scraping up any browned bits in skillet. Add cream, garlic and pepper. Cook and stir 3 minutes or until thickened. Remove from heat, stir in capers. To serve, pour sauce over pork.

Serves 6.

Nutrition Facts
Calories 227 calories
Protein 25 grams
Fat 11 grams
Sodium 226 milligrams
Cholesterol 87 milligrams

Recipe provided courtesy of Pork, The Other White Meat.