Pork Medallions with Creamy Caper Sauce
Celebrate a special occasion with this elegant dish. Serve with buttered noodles and steamed asparagus.
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
- Cut each tenderloin crosswise into six 1-inch thick slices. With a meat mallet or cleaver, pound each slice to 1/2-inch thickness.
- 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.
- 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.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.