Pork Medallions with Olive Caper Sauce
Elevate your dinner table with these tender and flavorful Pork Medallions with Olive Caper Sauce, a Mediterranean-inspired dish that's both elegant and easy to prepare. Perfectly seared pork medallions are bathed in a savory, tangy sauce made from Kalamata olives, capers, garlic, white wine, and a splash of lemon juice, creating a harmony of bold and bright flavors. This 30-minute recipe is ideal for weeknight meals or special occasions, offering a restaurant-quality dish that’s surprisingly simple to make at home. Serve with crusty bread or a side of roasted vegetables to soak up every drop of the luscious sauce. A must-try for fans of quick, sophisticated pork recipes!
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Recipe Information
Ingredients
- 1 piece (approximately 1 lb) Pork tenderloin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 pieces Garlic cloves (minced)
- 0.5 cup Chicken broth
- 0.25 cup Dry white wine
- 0.33 cup Kalamata olives (pitted and roughly chopped)
- 2 tablespoons Capers (rinsed and drained)
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Lemon juice
Instructions
Trim the pork tenderloin of any visible silver skin. Slice the tenderloin into 1-inch thick medallions.
Season the pork medallions evenly on both sides with salt and black pepper.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. When the oil is hot, add half of the pork medallions in a single layer, leaving space between each piece.
Cook the medallions for 3-4 minutes on each side until they are golden brown and cooked through (internal temperature of 145°F). Remove the cooked medallions to a plate and cover loosely with aluminum foil. Repeat with the remaining pork medallions using another tablespoon of olive oil as needed.
Reduce the heat to medium and add the unsalted butter to the skillet. Once melted, add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
Deglaze the pan by pouring in the chicken broth and white wine. Scrape up any browned bits from the bottom of the skillet using a wooden spoon.
Stir in the chopped Kalamata olives and capers. Simmer the sauce for 2-3 minutes to slightly reduce and concentrate the flavors.
Add the lemon juice and fresh parsley to the sauce, stirring to combine. Taste the sauce and adjust seasoning with salt and pepper if needed.
Return the cooked pork medallions and any accumulated juices on the plate to the skillet. Spoon the sauce over the medallions and cook for 1-2 minutes over low heat to warm through.
Transfer the pork medallions to a serving platter, pour the olive caper sauce over the top, and serve immediately.
Nutrition Facts
Calories |
286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1123 mg | 49% | |
| Total Carbohydrate | 2.5 g | 1% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.4 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 607 mg | 13% | |
*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.
