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Description
Celebrate with this elegant dish. Serve with buttered noodles and steamed asparagus.
Ingredients
US|METRIC
6 SERVINGS
- 2 pork tenderloin (about 1 1/2 pounds total)
- 2 Tbsp. butter (or margarine)
- 1/4 tsp. salt
- 2/3 cup dry white wine
- 2/3 cup light cream
- 1 clove garlic (minced)
- 1/8 tsp. white pepper
- 2 Tbsp. capers (drained)
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Directions
- Cut each tenderloin crosswise into six 1-inch thick slices. With a meat mallet or cleaver, pound each slice to 1/2-inch thickness.
- In a large skillet cook pork medallions in hot butter over medium heat about 3-4 minutes on each side. Remove pork to a warm platter; season with salt. Keep warm.
- For the sauce, add wine to skillet drippings. Bring to boiling, scraping up any browned bits in skillet. Add cream, garlic and pepper. Cook and stir 3 minutes or until thickened. Remove from heat, stir in capers. To serve, pour sauce over pork.
NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol140mg47% |
| Sodium310mg13% |
| Potassium720mg21% |
| Protein36g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate2g1% |
| Dietary Fiber0g0% |
| Sugars0g |
| Vitamin A6% |
| Vitamin C2% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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