Imagine a dish that transports you straight to the sun-drenched coastlines of the Mediterranean, where every bite is a symphony of flavors. These Pork Medallions with Olive Caper Sauce are not just a meal—they're a culinary adventure that transforms an ordinary dinner into an extraordinary gastronomic experience. With tender, perfectly seared pork medallions and a vibrant sauce bursting with briny olives and tangy capers, this recipe promises to elevate your home cooking from mundane to magnificent.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin, sliced into medallions
- 1/4 cup olives, chopped
- 2 tbsp capers
- 1/4 cup chicken broth
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing your ingredients. Slice the pork tenderloin into medallions, about 1-inch thick. Chop the olives and set them aside. Rinse the capers under cold water to remove excess salt and set them aside as well. Finely chop some fresh parsley for garnish.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Allow the oil to heat until it shimmers, indicating it is hot enough for cooking.
- Season the pork medallions generously with salt and pepper on both sides. Once the oil is hot, add the pork medallions to the skillet in a single layer. Avoid overcrowding the pan; you may need to cook them in batches if your skillet is not large enough.
- Sear the pork medallions for about 3-4 minutes on one side, or until they develop a golden-brown crust. Flip them over and cook for an additional 3-4 minutes on the other side until they are cooked through and reach an internal temperature of 145°F (63°C).
- Once the pork is cooked, remove the medallions from the skillet and place them on a plate, covering them with foil to keep warm while you prepare the sauce.
- In the same skillet, add the chopped olives and capers, stirring them for about 1 minute to release their flavors. Be sure to scrape up any browned bits from the bottom of the skillet for added flavor.
- Pour in the 1/4 cup of chicken broth and bring the mixture to a simmer. Allow it to cook for 2-3 minutes, letting the sauce reduce slightly and thicken.
- Return the pork medallions to the skillet, spooning the olive caper sauce over them. Allow them to heat through for about 1-2 minutes.
- Once the pork is heated through, remove the skillet from the heat. Plate the pork medallions and drizzle the olive caper sauce over the top.
- Garnish with the freshly chopped parsley before serving. Enjoy your Pork Medallions with Olive Caper Sauce with a side of your choice, such as roasted vegetables or a fresh salad.
Tips
- Temperature is Key: Always let your pork medallions rest at room temperature for 15-20 minutes before cooking to ensure even cooking.
- Pat Dry for Perfect Sear: Use paper towels to remove excess moisture from the pork before seasoning. This helps achieve a beautiful golden-brown crust.
- Don't Overcrowd the Pan: Cook medallions in batches if necessary to maintain high heat and ensure proper browning.
- Use a Meat Thermometer: For perfectly cooked pork, aim for an internal temperature of 145°F (63°C) to guarantee juiciness and food safety.
- Resting is Crucial: After cooking, let the pork rest for 3-5 minutes to allow juices to redistribute, ensuring each bite is succulent and flavorful.
- Fresh Herbs Matter: Use freshly chopped parsley just before serving to add a bright, fresh note to the rich, savory dish.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 2g
Protein: 30g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 90mg
