Pork Medallions with Creamy Caper Sauce



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


  • 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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    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.
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