Pork Medallions with Olive-Caper Sauce

Pork Medallions with Olive-Caper Sauce
Photo by Becky Luigart-Stayner


  • 2 tablespoons chopped fresh flat-leaf parsley
  • ½ teaspoon black pepper
  • 1 pound pork tenderloin, trimmed
  • 1 tablespoon olive oil, divided
  • ½ cup coarsely chopped pitted kalamata olives
  • ½ teaspoon salt
  • ½ cup dry white wine
  • + 3 more ingredients
    • ½ cup fat-free, less-sodium chicken broth
    • 2 tablespoons capers
    • ¼ cup all-purpose flour

Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of the pork with salt and pepper. Place the flour in a shallow bowl. Dredge pork in flour, turning to coat; ...

View full recipe at My Recipes


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