Pork Medallions with Olive-Caper Sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 388.4
  • Total Fat: 23.3 g
  • Cholesterol: 83.1 mg
  • Sodium: 889.0 mg
  • Total Carbs: 4.8 g
  • Dietary Fiber: 0.2 g
  • Protein: 33.0 g

View full nutritional breakdown of Pork Medallions with Olive-Caper Sauce calories by ingredient



Number of Servings: 4

Ingredients

    1lb pork tenderloin chops, boneless senter-cut_ trimmed
    1/2 tsp salt
    1/2 tsp pepper
    1 Tbsp olive oil
    1/2 cup dry white wine
    1/2 cup chicken broth, fat-free, low-sodium
    1/2 cup kalamata olives, coarsely chopped
    2 Tbsp capers
    1 Tbsp Goya Recaito Cilantro, cooking base
    2Tbsp flat-leaf parsley, coarsely chopped
    2 Tbsp Parmesan Cheese, grated

Tips

Serve with whole wheat or soy pasta and steamed vegetables


Directions

Sprinkle both sides of pork chops with salt & pepper. Heat 1/2 Tbsp olive oil in a non-stick skillet over medium heat; add half of pork and cook 2 minutes on each side or until done. Remove pork from pan and keep warm. Repeat process with remaining oil and pork. Add wine and chicken broth in drippings, bringing sauce to a boil. Stir in Recaito Cilantro, olives, and capers; cook for 5 minutes. Returning pork to pan simmer for 5 minutes. Sprinkle with parsley and Parmesan Cheese.

Serving Size: 2 medallions and 2 Tbsp sauce

Number of Servings: 4

Recipe submitted by SparkPeople user SUSANNIEVES.