Pork Medallions with Creamy Caper Sauce

Name: Pork Medallions with Creamy Caper Sauce
Total time: 1200 s
Yield: 6 servings
Ingredients: 2 pork tenderloin 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

Pork

8Ingredients

310Calories

20Minutes

Description

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

Ingredients

servings:

2 pork tenderloin (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)

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Directions

1Cut each tenderloin crosswise into six 1-inch thick slices. With a meat mallet or cleaver, pound each slice to 1/2-inch thickness.
2In 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.
3For 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.

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