Crisp Pork Medallions with Creamy Caper Sauce
Elevate your dinner game with these Crisp Pork Medallions with Creamy Caper Sauce—a tantalizing combination of golden, parmesan-crusted pork medallions and a luxurious sauce bursting with bold flavors. Perfectly seasoned and pan-fried to crispy perfection, the pork is tender and satisfying, while the silky sauce—crafted with white wine, heavy cream, garlic, and tangy capers—adds a gourmet touch. With a quick prep time of just 15 minutes, this dish strikes the ideal balance between elegance and ease, making it a show-stopping option for both weeknight meals and special occasions. Serve it alongside roasted vegetables or mashed potatoes to complete this restaurant-worthy experience.
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Recipe Information
Ingredients
- 1 piece (about 1 lb) pork tenderloin
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 egg
- 1 cup panko breadcrumbs
- 0.25 cup parmesan cheese, grated
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small shallot, finely diced
- 2 cloves garlic, minced
- 0.25 cup dry white wine
- 0.5 cup chicken broth
- 0.5 cup heavy cream
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
Instructions
Slice the pork tenderloin into 1-inch thick medallions and lightly flatten each piece to an even thickness using a meat mallet or the bottom of a heavy skillet.
In a shallow dish, combine the flour, salt, black pepper, and garlic powder.
In a second dish, beat the egg.
In a third dish, mix the panko breadcrumbs and grated parmesan cheese.
Dredge each pork medallion in the flour mixture, then dip into the beaten egg, and finally coat it with the panko-parmesan mixture. Set aside on a plate.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the breaded pork medallions in a single layer (cook in batches if needed) and cook for 3-4 minutes per side until golden brown and cooked through (internal temperature should reach 145°F/63°C). Transfer cooked medallions to a plate and keep warm.
In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once melted, add the diced shallot and sauté for 2 minutes until softened. Add the minced garlic and cook for an additional 30 seconds.
Deglaze the pan by pouring in the white wine and scraping up any browned bits. Let it simmer for 1-2 minutes to reduce slightly.
Stir in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. Let it thicken slightly, about 3-4 minutes.
Stir in the capers and parsley, and adjust seasoning with additional salt and black pepper to taste.
Serve the pork medallions on a plate and spoon the creamy caper sauce over the top. Garnish with extra parsley if desired. Enjoy!
Nutrition Facts
Calories |
2273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.9 g | 176% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 706 mg | 235% | |
| Sodium | 5428 mg | 236% | |
| Total Carbohydrate | 97.9 g | 36% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.3 g | ||
| Protein | 142.8 g | 286% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 365 mg | 28% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2537 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
