Pork Tenderloin with White Wine Caper Sauce and Herbed Linguine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
For the pork1 lb pork tenderloin, trimmed, cut into 8 rounds & pounded to 1/4" thickness1/2 tsp black pepper1/4 cup flour1 Tbsp olive oil - divided1/2 cup dry white wine1/2 cup chicken broth1/2 cup coarsely chopped kalamata olives2 Tbsp capers2 Tbsp chopped flat leafed parsleyFor the pasta:8 oz cooked linguine2 Tbsp chopped parsley2 Tbsp lemon juice2 Tbsp olive oil2 tsp minced garlic1 tsp dried basilsalt and pepper to taste
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.
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.
Nutritional Info 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
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