You will love the topping for this Pork Medallions with Olive Caper Sauce recipe.
This is an easy recipe to make using up a pork tenderloin. Instead of cooking the pork tenderloin whole (as you do in my recipes for teriyaki pork tenderloin and cranberry pork tenderloin), you will cut it into slices, pound them out and turn them into pork medallions instead. This means that the thin slices of pork will cook very quickly. And it’s easier to divide it all into four servings. The sauce drizzled on top is so simple and delicious.
- pork tenderloin
- freshly ground black pepper
- all purpose flour
- olive oil
- dry white wine
- low sodium, fat-free chicken broth
- kalamata olives
- lemon (optional)
How to make pork medallions with olive caper sauce:
Cut the pork tenderloin into 8 pieces. Place each piece between two pieces of wax paper and pound them out to create pork cutlets (about 1/4-inch thick). Sprinkle each piece of pork with freshly ground black pepper. There is no need to add salt as there will be plenty of salt in the olives and capers. Dredge the pork in flour, and fry in a little olive oil in a hot skillet. Remove the pork from the pan.
Add white wine and chicken broth to the skillet. Stir in olives and capers. Sometimes I squeeze the juice of a lemon into the sauce too. This creates more of a “piccata” sauce. Serve the sauce over the pork cutlets.
How to remove the silverskin from pork tenderloin:
Silverskin is a layer of tough tissue found on a pork tenderloin. You don’t want to leave the silverskin on the tenderloin because it’s a chewy part of the loin that isn’t nice to eat. It’s easy to remove it. You’ll need a sharp, thin knife. Pull the fat off of the tenderloin, and you should be able to locate the silverskin just below the layer of fat. Slide the knife just under the silverskin and pull it up. As you hold on to one end of the silverskin, you can slide the knife underneath it to cut it off the tenderloin. Try your best to keep the knife close to the silverskin so you don’t pull off the meat with it. Then discard the silverskin.
Here are a few more pork recipes you might enjoy:
- Orange Cranberry Glazed Pork Tenderloin
- Sweet and Spicy Pork Tenderloin
- Slow Cooker Hawaiian Pork Loin
- Root Beer Pulled Pork
Pork Medallions with Olive Caper Sauce
- 1 pound pork tenderloin, trimmed
- ½ teaspoon freshly ground black pepper
- ¼ cup all purpose flour
- 1 tablespoon extra virgin olive oil, divided
- ½ cup dry white wine
- ½ cup low-sodium, fat free chicken broth
- ½ cup coarsely chopped kalamata olives
- 2 tablespoons capers
PREPARE THE PORK:
- Cut the pork crosswise into 8 pieces. Place each pork piece between 2 sheets of wax paper; pound to ¼-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of the pork with pepper.
- Place the flour in a shallow bowl. Dredge the pork in flour, turning to coat; shake off excess.
- Heat ½ tablespoon of olive oil in medium nonstick skillet over medium-high heat. Add half of the pork; cook 2 minutes on each side or until pork is done. Remove the pork from the pan; keep warm. Repeat the procedure with the remaining oil and pork.
PREPARE THE SAUCE:
- Add the wine and broth to the pan, and bring to a boil, scraping pan to loosen browned bits. Stir in the olives and capers; cook 4 minutes or until slightly thick. Serve the sauce over the pork.