Pork Medallions with Olive-Caper Sauce

[suziking]

I made this the other night and it was yummy. Not only was it yummi - it was quick and easy to make! My kind of recipe!

Has anyone else made this?

Suzi

[karenv]

haven't made it yet but have pork chops in the freezer. Just mayyyybe!!! I will post and let you know. Thanks for the input.

Karen

[Peggy]

We had this for dinner tonight and it was delicious. The pork came out very tender and the wine/olive/caper sauce was wonderful! Good blend of flavors. I served it with the Vermicelli with Garlic and Herbs recipe, that was suggested on the same page, and some steamed zucchini from the garden. Great quick dinner!

Peggy

[SoCal]

I wanted to try this one this weekend but my son voted for Pork au Poivre! Why do I continue to let him choose???? http://www.cookinglight.com/bbs/rolleyes.gif

[Mamasue]

This was our dinner yesterday and my meat/potato/gravy DH loved it! I also made the Vermicelli with Garlic and Herbs that is part of Menu #1. I love this section of CL....Dinner Tonightand hope that CL continues with this part of the magazine. I agree a quick and delicious meal....and no leftovers.

[lindrusso]

I finally got around to trying this recipe this weekend and it was wonderful. My DH LOVED it. We served it with mashed potatoes and a salad. The tenderloin was so tender we could cut it with our forks. It's always amazing to me when recipes with so few ingredients turn out so well! Now on to the Pork Picatta from October :) !

[luckylori]

Which issue is this recipe in? I don't remember seeing it, and we love pork, olives and capers, so I'd love to find it.

[lindrusso]

It's in June 2001, but here's the recipe just in case:

PORK MEDALLIONS WITH OLIVE-CAPER SAUCE

1 pound pork tenderloin, trimmed
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour
1 tablespoon olive oil, divided
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/2 cup coarsely chopped pitted kalamata olives
2 tablespoons capers
2 tablespoons chopped fresh parsley

1. Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of pork with salt and pepper. Place the flour in a shallow bowl. Dredge pork in flour, turning to coat; shake off the excess flour. Heat 1 1/2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add half of pork, and cook 2 minutes on each side or until done. Remove pork mixture from pan, an dkeep warm. Repeat procedure with the remaining oil and pork. Return pork to pan. Add wine and broth; bring to a boil. Stir in olives and capers; cook 4 minutes. Sprinkle with parsley. Yield 4 servings (serving size: 2 medallions and 2 tablespoons sauce).

2. Calories: 212 (34% from fat); Fat 8.1g (sat 1.8g, mono 5.1g, poly 0.9g); Protein 25.5g; Carb 8.1g; Fiber 0.9g; Chol 74mg; Iron 2.7mg; Sodium 894mg; Calc 30mg.

[luckylori]

Boy that sounds great! Thank you!!

[LesleyD]

Thanks for posting this. This recipe is probably in my stack of "to try" recipes that I haven't gotten to yet. It sounds wonderful and I will try it soon. Maybe we'll try it in our newly forming supper club. We have our first meeting tonight. Wish us luck!

Lesley;)

[Personal Chef]

I made this for my parents as part of their personal chef service. They enjoyed it. However I used a pork tenderloin; cut into medallions pounded thin and doubled the sauce. IMO pork chops are too inconsistent re tenderness so I always use the tenderloin, plus it cooks quickly is so tender!!

[Mamasue]

This is one of our favorites and I make it at least once every other week with with pork tenderloins or thin boneless/skinless chicken breasts. I serve it with angel hair pasta. :) Ymmmmm

[SusanL]

if I took out DH's portion and then added the olives? He hates olives, I even tried mincing them and he recognized the flavor. I love them! Would it completely change the flavor if I left them out altogther?? I really want to try this recipe.

If you made the pork piccata from Oct., which recipe do you prefer? I realize that they are two different recipes but I have one more pork tenderloin in the freezer. Thanks so much!!

[Mamasue]

Susan.....I have made this recipe numerous times with chicken instead of the pork and have eliminated the olives because I didn't have them handy at the time. We didn't find the omission of the olives affect the taste. I have also substituted regular black olives (chopped) before with no problems. You could always plate up DH's without the olives and then add them to your portion with no problem. When I don't have the olives included in the recipe, I have added more capers. I can't compare the October issue's Pork Picatta because I haven't tried it.

[Beth H]

I had sort of passed this recipe over when the June issue came out, but I noticed this thread and put it on my "to try" list. I (literally) just finished eating it -- yum! Great, fast, easy, yet elegant recipe.

I made it with the vermicelli that accompanied it in the magazine, which I also enjoyed. I would reduce the salt a bit the next time, though.

A definite repeater!

BTW, I don't think the olives impact this recipe much -- I think it's much more the capers, and the wine/broth sauce.

[suziking]

I made it without the olives too. They are one of the few things I really don't like to eat. It was awesome without them. I might put more capers in next time though to make up for the missing olives.

Suzi

[SusanL]

I will try DH's without and mine with olives!! I appreciate everyone's feedback!!

[browneye]

Just got around to making this last night!

I was looking for something fast and tasty- this was not only all that, but even much better than expected.

Everyone loved this dish, raved, in fact. I served it with some pasta tossed with a pinch of Parmesan and a drizzle of olive oil, and some sauteed spinach with garlic and lemon juice.

It was outstanding, and all went together in about 20 minutes or so. I did use the chopped Kalamata olives, my DS picked them off, but that's okay. I used pork tenderloin, pounded just as the recipe described. It was super tender, very moist, just the right texture.

I highly recommend this dish. :D

[bk]

Can someone please post the vermicelli with garlic and herbs recipe?
I did a search and couldn't find it.
Wouldn't you know this would happen right after I gave all of my old magazines to the library!!
Thanks, Barbara