Pork Medallions with Olive-Caper Sauce

By rossboys

Cooking Light. Serve with Vermicelli with Garlic and Herbs

Ingredients

• 1 lb pork tenderloin, trimmed
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup all-purpose flour
• 1 Tbsp 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 Tbsp capers
• 2 Tbsp chopped fresh flat-leaf parsley

Preparation

Step 1

Cut pork crosswise into 8 pcs. Pound each piece to 1/4" thickness. 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 tsp 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 a boil. Stir in olives and capers; cook 4 minutes. Sprinkle with parsley.