Pork Medallions with Olive and Caper Sauce
Elevate your weeknight dinner routine with these flavorful Pork Medallions with Olive and Caper Sauce, a dish that seamlessly combines savory, tangy, and zesty notes. Tender slices of seared pork tenderloin are bathed in a luscious sauce made from briny Kalamata olives, capers, and a splash of white wine, perfectly balanced with a hint of fresh lemon juice. This quick and elegant recipe, ready in just 35 minutes, highlights its Mediterranean-inspired flavors with a fragrant garlic base and a garnish of fresh parsley. Ideal for both casual dinners and special occasions, this dish pairs beautifully with creamy mashed potatoes or a crisp green salad, making it a versatile and crowd-pleasing option. Enjoy a restaurant-quality meal prepared in the comfort of your own kitchen!
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Recipe Information
Ingredients
- 1 piece (about 1 pound) Pork tenderloin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves, minced Garlic
- 0.5 cup Chicken broth
- 0.33 cup White wine
- 0.25 cup, pitted and chopped Kalamata olives
- 2 tablespoons, drained Capers
- 1 tablespoon Lemon juice
- 2 tablespoons, chopped Fresh parsley
Instructions
Trim the pork tenderloin, removing any silver skin, and slice it into 1-inch thick medallions.
Season the pork medallions on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the pork medallions for 2-3 minutes on each side, or until golden brown and just cooked through. Transfer to a plate and cover loosely with foil to keep warm.
Reduce the heat to medium and add the remaining olive oil and butter to the skillet.
Sauté the minced garlic for 30 seconds, or until fragrant, being careful not to burn it.
Deglaze the pan by adding the white wine, scraping up any browned bits from the bottom of the skillet.
Add the chicken broth, kalamata olives, capers, and lemon juice, stirring to combine.
Simmer the sauce for 3-4 minutes, allowing it to reduce slightly.
Return the pork medallions to the skillet, spooning the sauce over them, and cook for another 2 minutes to warm through.
Garnish with fresh parsley and serve immediately. Pair with mashed potatoes or a simple green salad for a complete meal.
Nutrition Facts
Calories |
1037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 5027 mg | 219% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 0.9 g | ||
| Protein | 112.6 g | 225% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 117 mg | 9% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2241 mg | 48% | |
*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.
