Pork Tenderloin with White Wine Caper Sauce and Herbed Linguine

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 390.5
  • Total Fat: 14.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 979.1 mg
  • Total Carbs: 48.9 g
  • Dietary Fiber: 5.9 g
  • Protein: 9.4 g

View full nutritional breakdown of Pork Tenderloin with White Wine Caper Sauce and Herbed Linguine calories by ingredient
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Submitted by: MOUNTROYALMOM

Introduction

Impress your guests with this elegant and easy dish. The tanginess of the capers offset the rich tenderloin beautifully. Serve with a side of steamed snap peas or a spring mix salad Impress your guests with this elegant and easy dish. The tanginess of the capers offset the rich tenderloin beautifully. Serve with a side of steamed snap peas or a spring mix salad
Number of Servings: 4

Ingredients

    For the pork
    1 lb pork tenderloin, trimmed, cut into 8 rounds & pounded to 1/4" thickness
    1/2 tsp black pepper
    1/4 cup flour
    1 Tbsp olive oil - divided
    1/2 cup dry white wine
    1/2 cup chicken broth
    1/2 cup coarsely chopped kalamata olives
    2 Tbsp capers
    2 Tbsp chopped flat leafed parsley

    For the pasta:
    8 oz cooked linguine
    2 Tbsp chopped parsley
    2 Tbsp lemon juice
    2 Tbsp olive oil
    2 tsp minced garlic
    1 tsp dried basil
    salt and pepper to taste

Directions

Makes four servings
1. Salt and pepper pork if desired. Dredge pork in a pan of flour so that both sides are covered, shaking off any extra flour.
3. Heat 1 1/2 tsp olive oil in a nonstick skillet over medium heat. Add 4 medallions and cook 2 minutes. Turn over, and cook another 2 minutes or until done; remove from pan, keeping warm. Re-oil pan and repeat with the remaining pork.
4. Heat pan to medium-high. Add all pork, the wine and broth. Bring to a boil. Add olives and capers; cook, stirring for 4 minutes. Garnish with parsley.
5. To make pasta, in a large bowl combine linguine, parsley, lemon juice, olive oil, garlic and basil. Add salt and pepper to taste.

Serve 2 oz linguine with two medallions of pork and 2 Tbsp of sauce.

Number of Servings: 4

Recipe submitted by SparkPeople user MOUNTROYALMOM.





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