Crisp Pork Medallions with Creamy Caper Sauce

Elevate your dinner game with these Crisp Pork Medallions with Creamy Caper Sauce—a tantalizing combination of golden, parmesan-crusted pork medallions and a luxurious sauce bursting with bold flavors. Perfectly seasoned and pan-fried to crispy perfection, the pork is tender and satisfying, while the silky sauce—crafted with white wine, heavy cream, garlic, and tangy capers—adds a gourmet touch. With a quick prep time of just 15 minutes, this dish strikes the ideal balance between elegance and ease, making it a show-stopping option for both weeknight meals and special occasions. Serve it alongside roasted vegetables or mashed potatoes to complete this restaurant-worthy experience.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 piece (about 1 lb) pork tenderloin
• 0.5 cup all-purpose flour
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 1 egg
• 1 cup panko breadcrumbs
• 0.25 cup parmesan cheese, grated
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 small shallot, finely diced
• 2 cloves garlic, minced
• 0.25 cup dry white wine
• 0.5 cup chicken broth
• 0.5 cup heavy cream
• 2 tablespoons capers, drained
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Slice the pork tenderloin into 1-inch thick medallions and lightly flatten each piece to an even thickness using a meat mallet or the bottom of a heavy skillet.

Step 2

In a shallow dish, combine the flour, salt, black pepper, and garlic powder.

Step 3

In a second dish, beat the egg.

Step 4

In a third dish, mix the panko breadcrumbs and grated parmesan cheese.

Step 5

Dredge each pork medallion in the flour mixture, then dip into the beaten egg, and finally coat it with the panko-parmesan mixture. Set aside on a plate.

Step 6

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the breaded pork medallions in a single layer (cook in batches if needed) and cook for 3-4 minutes per side until golden brown and cooked through (internal temperature should reach 145°F/63°C). Transfer cooked medallions to a plate and keep warm.

Step 7

In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once melted, add the diced shallot and sauté for 2 minutes until softened. Add the minced garlic and cook for an additional 30 seconds.

Step 8

Deglaze the pan by pouring in the white wine and scraping up any browned bits. Let it simmer for 1-2 minutes to reduce slightly.

Step 9

Stir in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. Let it thicken slightly, about 3-4 minutes.

Step 10

Stir in the capers and parsley, and adjust seasoning with additional salt and black pepper to taste.

Step 11

Serve the pork medallions on a plate and spoon the creamy caper sauce over the top. Garnish with extra parsley if desired. Enjoy!

Nutrition Facts

Serving size	(1073.0g)

Amount per serving	% Daily Value*
Calories	2273.3

Total Fat 136.9g	0%
Saturated Fat 55.8g	0%
Polyunsaturated Fat 7.9g
Cholesterol 706.4mg	0%
Sodium 5428.4mg	0%
Total Carbohydrate 97.9g	0%
Dietary Fiber 5.4g	0%
Total Sugars 7.3g
Protein 142.8g	0%

Vitamin D 84.3IU	0%
Calcium 364.7mg	0%
Iron 12.9mg	0%
Potassium 2537.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.1%

Protein: 26.0%

Carbs: 17.8%