Lemon Caper Pork Medallions

From Taste of Home Test Kitchens

1 pork tenderloin (I used about 1 ½) (Slice to about ¼ in thickness, or whatever seams right to you)

½ C. All purpose flour (I used about 3/4 cup)

¾ tsp Mrs. Dash garlic and herb seasoning

2 TBL SP. Ea butter and olive oil

1 ½ c. reduced sodium chicken broth

½ c. white wine

2 garlic cloves minced

2 Tbl Sp. Capers, rinsed

2 tsp. lemon juice

1 tsp. dried rosemary, crushed

In large flat dish, combine flour and seasonings. Add pork, a few pieces at a time, turn to coat.

In large nonstick skillet, over medium heat, cook the pork in butter and oil in batches, until the juices run clear. Remove and keep warm.

Add the broth, wine and garlic to the pan, stirring to loosen the browned bits. Bring to a boil; cook until liquid is reduced to about half. Stir in the capers, lemon juice and rosemary; heat through. Serve w/ the pork.

This is far as I went before the meeting. Then I covered and heated in 300-350 degree oven for 30 minutes, which helps the pork be real tender.

By Donna Endresen

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