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Ingredients
US|METRIC
4 SERVINGS
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Directions
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Directions
- Slice the pork tenderloin into 1/2 inch medallions. Salt and pepper both sides of the medallions.Place the medallions in a zip top bag, leave it open, and gently pound the tenderloins thin.
- Combine the flour, Parmesan cheese, and Italian seasoning on a plate with a fork. Press the pork tenderloin medallions in the flour mixture. Be sure to cover all side with flour. Transfer to a clean plate.
- Heat the butter and olive oil in a heavy bottom, wide pan over medium high heat.Sear the medallions in the oil and flip to the second side when the first side has some color on it, about 4 to 8 minutes total and until tender. Remove from the pan and place on a clean plate, cover with foil.
- Deglaze the pan with a cup of dry white wine. Deglazing a pan is adding a liquid to a hot pan to help lift the delicious, caramel bits of flavor off the bottom of a pan. Add the heavy cream and then chicken stock. Juice 2 lemons and add to the sauce. Then add the capers and bring the sauce to a boil; add the pork medallions back to into the sauce. Allow the sauce to reduce and concentrate the flavors.
- Serve along side cooked angel hair pasta and garnish with chopped parsley and a lemon slice.
NutritionView More
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950Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories950Calories from Fat490 |
% DAILY VALUE |
Total Fat54g83% |
Saturated Fat24g120% |
Trans Fat |
Cholesterol215mg72% |
Sodium610mg25% |
Potassium1110mg32% |
Protein48g |
Calories from Fat490 |
% DAILY VALUE |
Total Carbohydrate65g22% |
Dietary Fiber7g28% |
Sugars3g |
Vitamin A30% |
Vitamin C110% |
Calcium15% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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