Pork Medallions with Lemon and Capers
Elevate your dinnertime menu with these irresistible Pork Medallions with Lemon and Capers, a dish that perfectly balances bright, zesty flavors with savory richness. Tender slices of pork tenderloin are seared to golden perfection, then bathed in a luscious sauce made with fresh lemon juice, briny capers, and a touch of garlic for depth. The addition of chicken broth and a buttery finish brings a velvety texture to the dish, making it ideal for a weeknight meal or a sophisticated dinner party. Ready in just 30 minutes, this recipe combines quick cooking techniques with bold Mediterranean-inspired flavors. Serve these succulent pork medallions with mashed potatoes, steamed rice, or roasted vegetables for a complete, crowd-pleasing meal that’s as beautiful as it is delicious. Perfect for anyone searching for an easy yet elegant pork tenderloin recipe!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 2 cloves Garlic, minced
- 0.5 cup Chicken broth
- 3 tbsp Lemon juice, freshly squeezed
- 2 tbsp Capers, drained
- 1 tbsp Fresh parsley, chopped
Instructions
Slice the pork tenderloin into medallions about 1 inch thick. Lightly flatten each piece with the palm of your hand to ensure even cooking.
Season both sides of the medallions with salt and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat.
Sear the pork medallions for 2–3 minutes on each side, or until golden brown. Work in batches if necessary to avoid overcrowding the skillet. Remove the medallions and set aside on a plate.
Lower the heat to medium and add the remaining olive oil and butter to the same skillet.
Add the minced garlic and sauté for 30 seconds, stirring constantly to prevent burning.
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the broth simmer for 2–3 minutes to reduce slightly.
Stir in the lemon juice and capers, cooking for another 1–2 minutes.
Return the pork medallions to the skillet along with any accumulated juices. Cook for 2–3 minutes, turning the medallions occasionally, until they are heated through and coated in the sauce.
Sprinkle the dish with fresh parsley before serving. Serve warm with your choice of side, such as mashed potatoes, rice, or a green vegetable.
Nutrition Facts
Calories |
1099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 4604 mg | 200% | |
| Total Carbohydrate | 7.8 g | 3% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.6 g | ||
| Protein | 114.7 g | 229% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 77 mg | 6% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2331 mg | 50% | |
*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.
