Pork Medallions With Olive-Caper Sauce

By Jgerwin

Ingredients

• 1 Lb pork tenderloin, trimmed
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup flour
• 1 Tbls olive oil, divided
• 1/2 cup dry white wine
• 1/2 cup fat free less sodium chicken broth
• 1/2 cup coarsely chopped pitted kalamata olives
• 2 Tbls capers
• 2 Tbls fresh parsley

Details

Servings 4

Preparation

Step 1

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; shake off the excess flour. heat 1 1/2 tsps olive oil in a nonstick skillet over medium-high heat. Add half of pork, and cook 2 minutes on each side or until done. Remove pork mixture from pan, and keep warm. Repeat procedure with the remaining oil and pork. Return pork to pan. Add wine and broth; bring to boil. Stir in olives and capers; cook 4 minutes. Sprinkle with parsley.