- 6
- 20 mins
Ingredients
- 1/4 cup plus 1 tablespoon olive oil, divided
- 1/4 cup lemon juice (see Note)
- 1 (3 1/4-ounce) jar capers, undrained
- 4 garlic cloves, peeled and halved
- 1 1/2 pounds pork tenderloin (2 tenderloins)
- 1 tablespoon sugar
- 1/2 teaspoon salt
Preparation
Step 1
In a large resealable plastic storage bag or a shallow dish, combine 1/4 cup oil, the lemon juice, capers, and garlic; add tenderloins. Seal bag or cover dish and refrigerate for 30 minutes, turning tenderloins after 15 minutes.
In a large skillet over medium-high heat, heat remaining oil . Place tenderloins in skillet, reserving marinade. Cook 10 to 12 minutes, turning to brown on all sides until cooked to medium or desired doneness beyond that. Remove to a cutting board and cover to keep warm.
Place reserved marinade, sugar, and salt in skillet and bring to a boil. Reduce heat to low and simmer 5 minutes.
Slice pork and serve topped with sauce.
Notes:
Bottled lemon juice can be used if you don't have fresh lemons on hand.