Pork Tenderloin with White Wine Caper Sauce and Herbed Linguine
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
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 saladNumber of Servings: 4
Ingredients
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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.
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.