Pork Tenderloin Medallions in a Lemon Caper Sauce

I love this recipe because it’s rather easy to make but looks and tastes gourmet. The sauce is lemony and delicious with the tender pork and we all loved it. These pork medallions paired beautifully with the Lemon Basil Rice and Roasted Green Beans and Tomatoes Topped with Feta.

Remove the silverskin from the pork tenderloin (click this link for instructions). Cut the tenderloin into 1 inch thick medallions. Place the medallions on a cutting board and cover with a piece of wax paper then flatten each medallion slightly with the palm of your hand. Season both sides of the medallions with sea salt and freshly cracked pepper, to taste. Sprinkle both sides of the pork medallions evenly with the flour.

Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the medallions to the HOT skillet and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove to a plate and keep warm.

Add the remaining 2 teaspoons of olive oil to the skillet then add the shallot. Cook, stirring often, for 1-2 minutes. Add the chicken broth, lemon juice, and lemon zest to the pan and cook, stirring occasionally, for 2-3 minutes or until sauce is reduced by half. Add capers then taste and season with sea salt and freshly cracked pepper, to taste, if needed.  Add the pork along with any juices back to the pan and coat both sides with the sauce. Place the pork on a serving platter with a side of the sauce. Sprinkle the pork with parsley. Serve immediately. Enjoy.

Print
Print
Save
Save

Pork Tenderloin Medallions in a Lemon Caper Sauce

Yield: 5

Cook Time: 10 min.

Ingredients:

1 pork tenderloin, cut into same size medallions
Sea salt and freshly cracked pepper, to taste
1-2 tbsp flour
1 tbsp + 2 tsp olive oil
1 shallot, diced
1 cup of chicken broth
Zest and juice of 1 lemon
2 tbsp capers

Directions:

Remove the silverskin from the pork tenderloin (click this link for instructions). Cut the tenderloin into 1 inch thick medallions. Place the medallions on a cutting board and cover with a piece of wax paper then flatten each medallion slightly with the palm of your hand. Season both sides of the medallions with sea salt and freshly cracked pepper, to taste. Sprinkle both sides of the pork medallions evenly with the flour.

Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the medallions to the HOT skillet and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove to a plate and keep warm.

Add the remaining 2 teaspoons of olive oil to the skillet then add the shallot. Cook, stirring often, for 1-2 minutes. Add the chicken broth, lemon juice, and lemon zest to the pan and cook, stirring occasionally, for 2-3 minutes or until sauce is reduced by half. Add capers then taste and season with sea salt and freshly cracked pepper, to taste, if needed. Add the pork along with any juices back to the pan and coat both sides with the sauce. Place the pork on a serving platter with a side of the sauce. Sprinkle the pork with parsley. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

  Pin It

14 Responses to “Pork Tenderloin Medallions in a Lemon Caper Sauce”

  1. 1

    gloria — May 14, 2014 @ 9:28 pm

    Pam look really delicious I love capers:)

    [Reply]

  2. 2

    Helen @ Scrummy Lane — May 15, 2014 @ 2:02 am

    My hubby would absolutely love this dish, so I think it’s one to pin. The sauce in particular sounds delicious, and I really like your cute and tasty-sounding side dishes, too! :-)

    [Reply]

  3. 3

    Lia — May 15, 2014 @ 2:14 am

    It really looks very gourmet and appetising Pam!!
    Cheers,
    Lia.

    [Reply]

  4. 4

    Cindy @ Pick Fresh Foods — May 15, 2014 @ 8:02 am

    I love pork tenderloin and am always looking for new recipes. Thanks!!

    [Reply]

  5. 5

    Jersey Girl Cooks — May 15, 2014 @ 8:33 am

    Love the sauce that goes with this. I think I would like it on chicken or shrimp too!

    [Reply]

  6. 6

    Natalie @ Tastes Lovely — May 15, 2014 @ 8:43 am

    What a perfect meal! The lemon caper sauce sounds delicious.

    [Reply]

  7. 7

    Kim in MD — May 15, 2014 @ 1:33 pm

    My family loves pork tenderloin. That is one perfect meal, Pam! Easy enough for a weeknight family dinner, but elegant enough for company!

    [Reply]

  8. 8

    Marjie — May 15, 2014 @ 1:58 pm

    lemon caper sauce is always a delicious finish to a meal!

    [Reply]

  9. 9

    Larry — May 15, 2014 @ 3:51 pm

    This is one of our favorite type sauces but we’ve never used it on pork – something we obviously need to change.

    [Reply]

  10. 10

    Peggy Recker — May 15, 2014 @ 4:26 pm

    These sound very good.

    [Reply]

  11. 11

    Jovina Coughlin — May 15, 2014 @ 4:49 pm

    I love cutlets prepared this way.

    [Reply]

  12. 12

    Angie@Angie's Recipes — May 16, 2014 @ 10:29 am

    Pork tenderloin is almost as healthy as chicken breast…these look so delicious tangy caper sauce.

    [Reply]

  13. 13

    Joanne — May 18, 2014 @ 3:35 am

    I can never say no to the lemon caper combo! Looks like a great easy meal!

    [Reply]

  14. 14

    Lea Ann (Cooking On The Ranch) — May 18, 2014 @ 6:18 pm

    Chicken picatta is one of my favorite dinners. I’m loving this for pork. Thanks for sharing.

    [Reply]

Leave a Comment