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

Italian Easter Bread

3 cups all-purpose flour

1/4 cup sugar

1 pkg. active dry yeast

1 tsp. salt

2/3 cup warm milk (120-130°F)

2 tbsp. butter, softened

7 eggs

1/2 cup mixed candied fruit, chopped

1/4 cup blanched almonds, chopped

1/2 tsp. anise seed

Vegetable oil

In a mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on medium. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high. Stir in fruit, nuts and anise seed; mix well. Stir in enough remaining flour to form a soft dough.

Turn onto a lightly floured board; knead until smooth, 6-8 minutes. Place in a greased bowl; turn once. Cover and let rise in a warm place until doubled; about 1 hour.

If desired, dye remaining eggs (Leave the uncooked); lightly rub with oil.

Punch dough down. Divide in half; roll each piece into a 24 rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Gently split ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 minutes. Bake at 350°F for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack.