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