Friday, March 5, 2010

Pork Medallions with Creamy Caper Sauce

2 pork tenderloins (about 1 1/2 pounds total)

2 tablespoons butter or margarine

1/4 teaspoon salt

2/3 cup dry white wine

2/3 cup light cream

1 clove garlic, minced

1/8 teaspoon white pepper

2 tablespoons capers, drained

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.

Calories 251 calories

Protein 26 grams

Fat 15 grams

Sodium 285 milligrams

Cholesterol 105 milligrams

Saturated Fat 8 grams

Carbohydrates 2 grams

Fiber 0 grams

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