1 1/2 pounds pork tenderloins (about 2 whole)
2 tablespoons butter or margarine
1/4 teaspoon salt
2/3 cup dry white wine
2/3 cup light cream
1 clove garlic, minced
1/8 teaspoon white pepper
2 tablespoons capers, drained
Servings: 6
1. Cut each tenderloin crosswise into six 1-inch thick slices. With a meat mallet or cleaver, pound each slice to 1/2-inch thickness.
2. In a large skillet cook pork medallions in hot butter over medium heat about 3-4 minutes on each side. Remove pork to a warm platter; season with salt. Keep warm.
3. For the sauce, add wine to skillet drippings. Bring to boiling, scraping up any browned bits in skillet. Add cream, garlic and pepper. Cook and stir 3 minutes or until thickened. Remove from heat, stir in capers. To serve, pour sauce over pork.
Preparation Time: 15 minutes
2 tablespoons butter or margarine
1/4 teaspoon salt
2/3 cup dry white wine
2/3 cup light cream
1 clove garlic, minced
1/8 teaspoon white pepper
2 tablespoons capers, drained
Servings: 6
1. Cut each tenderloin crosswise into six 1-inch thick slices. With a meat mallet or cleaver, pound each slice to 1/2-inch thickness.
2. In a large skillet cook pork medallions in hot butter over medium heat about 3-4 minutes on each side. Remove pork to a warm platter; season with salt. Keep warm.
3. For the sauce, add wine to skillet drippings. Bring to boiling, scraping up any browned bits in skillet. Add cream, garlic and pepper. Cook and stir 3 minutes or until thickened. Remove from heat, stir in capers. To serve, pour sauce over pork.
Preparation Time: 15 minutes
