Pork Tenderloin with Lemon and Capers
Total time: 35 minutes
Pork tenderloin lends itself to a variety of treatments; it's lean, cooks fast and stays moist and tender. I can get them under a lb which is perfect for us. You could substitute boneless pork chops if you like.
- 12oz (360gr) pork tenderloin
- 1 lemon
- 1 shallot
- 1 clove garlic
- 2 tbs capers
- 2 tsp olive oil
- 1 tsp dried tarragon
- 1/2 cup (4oz, 120ml) chicken broth
- 1/2 cup (4oz, 120ml) white wine
- 1 tbs cornstarch (maizena) dissolved in 2 tbs chicken stock
- Slice the lemon, remove pips.
- Thinly slice the shallot and finely chop the garlic.
- Slice the tenderloin into 1 inch (2.5 cm) thick slices.
- Sauté shallot and garlic in oil in nonstick skillet over medium-high heat.
- When shallot starts to brown, move it to the sides of the pan and sauté pork medallions for 5 minutes per side.
- Add tarragon, stock, white wine and capers to pan.
- Lay lemon slices on top of pork medallions. Cover, reduce heat to low and simmer 15 minutes.
- Dissolve cornstarch in chicken stock.
- Uncover skillet, and remove pork medallions, with lemon slices, to a small platter.
- Increase heat, add cornstarch and stir until sauce is thickened.
- Spoon some caper sauce around the pork and serve, remaining sauce on the side.