My latest find involves pork tenderloin- the cut of pork that’s so tender it’s tough to dry out (even if you can’t really cook): Pork Medallions with Olive-Caper Sauce. Pork “medallions” are easy to make. A one-pound piece of pork tenderloin is cut crosswise into 8 pieces- those are the medallions. For this recipe, we flatten the medallions so that they cook up very quickly. Take a meat mallet (or something heavy- even a rolling pin will work) and pound out the pieces until they flatten out. The medallions are dusted with flour and then sauteed in a very small amount of oil. The light sauce is made of reduced chicken broth & wine with added kalamata olives and capers. Such a simple dinner to prepare and so many good flavors too. A serving of this pork includes two medallions with sauce, and it will only set you back 212 calories (or 5 Weight Watcher points). I served it up with a side of broccoli and some whole wheat spaghetti mixed with sauteed garlic, sundried tomatoes, pine nuts & a sprinkle of Parmesan. You can definitely feel good about getting a decent, healthy dinner on the table in a short amount of time. Save your more time-intensive dinners for the weekend, and then you can relax and watch some trash TV… or better yet, read a book 🙂 This recipe can be found here: Pork Medallions with Olive-Caper Sauce ——————————————– Other recipes for Pork Medallions on the blogs: Pork Medallions w/ Cider Sauce by Noble Pig Pork Medallions w/ Balsamic-Honey Glaze by Andrea Meyers Rye-Crusted Pork Medallions by Dishing Up Delights Pork Tenderloin Medallions w/ Braised Fennel & Cider-Gorgonzola Cream Sauce by SophistiMom
