Recipe: Pork Medallions with Lemon and Capers

PORK MEDALLIONS WITH LEMON AND CAPERS

1 tablespoon coarsely ground black pepper
1 1/2 pounds pork tenderloin, cut into 1-inch-thick medallions
4 tablespoons butter
1 cup chicken stock (or canned broth)
1/4 cup fresh lemon juice
2 tablespoons capers, drained
1/4 cup peeled diced lemon segments (optional)
fresh chives or green onion tops, chopped (for garnish)

Press pepper onto both sides of pork pieces.

Heat 1 tablespoon butter in heavy large skillet over medium heat. Season pork with salt. Cook until just cooked through, about 4 minutes per side. Transfer to plates and keep warm.

Add stock and lemon juice to skillet. Boil until reduced to 1/2 cup, about 7 minutes. Whisk in remaining 3 tablespoons butter. Add capers and lemon segments if desired. Season to taste with salt and pepper.

Pour sauce over pork. Sprinkle with chives and serve.

Servings: 4
Source: Bon Appetit Too Busy to Cook

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