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

Basic White Sauce

Basic white sauce is the mainstay of many delicious sauces for a savy cook.You do not have to be a savy cook however to make this very easy sauce base. Once made you can refridgerate it for use another time. (it will keep tightly covered in the back coldest part of your fridge for 2 weeks)

INGREDIENTS:

2 tablespoons butter

2 tablespoons all-purpose flour

1/8 teaspoon salt

1 dash white pepper

1 cup milk

DIRECTIONS:
In a saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk.Bring to a boil; cook and stir for 2 minutes or until thickened.

Use immediately or refrigerate.

Suggested uses:

Cheese Sauce: To the hot basic white sauce, add 1/2 cup of your favorite grated cheese (or a combination of several cheeses equalling 1/2 cup.)

Mustard Sauce: Add 2 Tblsp of brown spicy mustard to the sauce,stir well.
(More if you desire a stronger mustard taste)

White Wine Sauce: Substitute the milk for 1 cup white wine, and add 1 tsp chopped fresh parsley. Perfect for pouring over chicken.

Creamy Garlic Sauce: Add 1 tsp chopped fresh garlic and 1 tsp freshly chopped parsley. Salt and pepper to taste.

Creamy Alfredo Sauce: Substitute 1/2 the milk with 1/2 cup chicken broth, add 1/4 cup romano cheese and 4 oz cream cheese, cubed.

Roasted Chicken with Pear Glaze

1 roasting chicken, about 5 to 6 pounds
1 onion, quartered
2 to 3 ribs celery, cut in chunks
herb and garlic seasoning mixture
salt and pepper
1/2 cup pear preserves (or peach preserves)
1/4 cup dry white wine (or a fruit juice such as apple juice or orange juice)

PREPARATION:
Wash chicken and pat dry. Season all over with the herb and garlic seasoning mixture and salt and pepper. Put celery chunks and onion quarters in the chicken cavity. Place on a rack in a roasting pan and insert a meat thermometer into the middle of the thigh meat, not touching bone.

Roast at 375° for 1 hour and 15 minutes.

Combine pear preserves or peach preserves with white wine or fruit juice. Spoon over the chicken. Roast for about 15 to 20 minutes longer, or until meat thermometer registers 170°.