Thursday, February 18, 2010

Pork Medallions With Olive-Caper Sauce

Here is a recipe that I posted awhile back on my other blog. Since it really is a huge hit around here (my best recipe according to my husband), I thought I'd better get it up here too. I even took my OWN picture this time around....that is why it is so much worse than the last picture...LOL! Food photography is something that is escaping me. My pictures just never look very good at all! I have heard talk of some kind of food lamp, I might have to check that out. Although...I'm sure my husband would tease me. He laughs when he sees me taking food pictures. 

I would also like to add, if the capers and kalamata olives are making you hesitate to try this DO NOT BE AFRAID. My 3 picky kids ALL like them on this pork. Also, that is the Risotto recipe that I just posted recently that you see in the background. I ALWAYS make these 2 dishes together for two reasons: 1. They taste dang good together; 2. They both call for white wine and leave me enough to have a healthy glass myself with dinner and/or while I am cooking;P 

Pork Medallions with Olive-Caper Sauce

1 pound pork tenderloin, trimmed
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour
1 tablespoon 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 tablespoons capers
2 tablespoons chopped fresh flat-leaf parsley

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 teaspoons 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.

Yield: 4 servings (serving size: 2 medallions and 2 tablespoons sauce)

CALORIES 212 (34% from fat); FAT 8.1g (sat 1.8g,mono 5.1g,poly 0.9g); IRON 2.7mg; CHOLESTEROL 74mg; CALCIUM 30mg; CARBOHYDRATE 8.1g; SODIUM 894mg; PROTEIN 25.5g; FIBER 0.9g Cooking Light, JUNE 200

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