Lemon-Caper Pork Medallions

By Totlxtc

Ingredients

• 1 * 1 pork tenderloin (1 pound), cut into 12 slices
• 1/2 * 1/2 cup all-purpose flour
• 1/2 * 1/2 teaspoon salt
• 1/4 * 1/4 teaspoon pepper
• 1 * 1 tablespoon butter
• 1 * 1 tablespoon olive oil
• 1 * 1 cup reduced-sodium chicken broth
• 1/4 * 1/4 cup white wine or additional reduced-sodium chicken broth
• 1 * 1 garlic clove, minced
• 1 * 1 tablespoon capers, drained
• 1 * 1 tablespoon lemon juice
• 1/2 * 1/2 teaspoon dried rosemary, crushed

Details

Servings 4

Preparation

Step 1

* Flatten pork slices to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, a few pieces at a time, and shake to coat.
* In a large nonstick skillet over medium heat, cook pork in butter and oil in batches until juices run clear. Remove and keep warm.
* Add the broth, wine or additional broth and garlic to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the capers, lemon juice and rosemary; heat through. Serve with pork. Yield: 4 servings.


Nutrition Facts: 3 slices pork with 1 tablespoon sauce equals 232 calories, 10 g fat (4 g saturated fat), 71 mg cholesterol, 589 mg sodium, 7 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.