Pork Medallions with Olive Caper Sauce

Elevate your dinner table with these tender and flavorful Pork Medallions with Olive Caper Sauce, a Mediterranean-inspired dish that's both elegant and easy to prepare. Perfectly seared pork medallions are bathed in a savory, tangy sauce made from Kalamata olives, capers, garlic, white wine, and a splash of lemon juice, creating a harmony of bold and bright flavors. This 30-minute recipe is ideal for weeknight meals or special occasions, offering a restaurant-quality dish that’s surprisingly simple to make at home. Serve with crusty bread or a side of roasted vegetables to soak up every drop of the luscious sauce. A must-try for fans of quick, sophisticated pork recipes!

Nutriscore Rating: 61/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 piece (approximately 1 lb) Pork tenderloin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 tablespoon Unsalted butter
• 2 pieces Garlic cloves (minced)
• 0.5 cup Chicken broth
• 0.25 cup Dry white wine
• 0.33 cup Kalamata olives (pitted and roughly chopped)
• 2 tablespoons Capers (rinsed and drained)
• 2 tablespoons Fresh parsley (chopped)
• 1 tablespoon Lemon juice

Directions

Step 1

Trim the pork tenderloin of any visible silver skin. Slice the tenderloin into 1-inch thick medallions.

Step 2

Season the pork medallions evenly on both sides with salt and black pepper.

Step 3

Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. When the oil is hot, add half of the pork medallions in a single layer, leaving space between each piece.

Step 4

Cook the medallions for 3-4 minutes on each side until they are golden brown and cooked through (internal temperature of 145°F). Remove the cooked medallions to a plate and cover loosely with aluminum foil. Repeat with the remaining pork medallions using another tablespoon of olive oil as needed.

Step 5

Reduce the heat to medium and add the unsalted butter to the skillet. Once melted, add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.

Step 6

Deglaze the pan by pouring in the chicken broth and white wine. Scrape up any browned bits from the bottom of the skillet using a wooden spoon.

Step 7

Stir in the chopped Kalamata olives and capers. Simmer the sauce for 2-3 minutes to slightly reduce and concentrate the flavors.

Step 8

Add the lemon juice and fresh parsley to the sauce, stirring to combine. Taste the sauce and adjust seasoning with salt and pepper if needed.

Step 9

Return the cooked pork medallions and any accumulated juices on the plate to the skillet. Spoon the sauce over the medallions and cook for 1-2 minutes over low heat to warm through.

Step 10

Transfer the pork medallions to a serving platter, pour the olive caper sauce over the top, and serve immediately.

Nutrition Facts

Serving size	(805.8g)

Amount per serving	% Daily Value*
Calories	1194.9

Total Fat 68.7g	0%
Saturated Fat 18.2g	0%
Polyunsaturated Fat 4.9g
Cholesterol 339.4mg	0%
Sodium 5735.0mg	0%
Total Carbohydrate 12.6g	0%
Dietary Fiber 4.0g	0%
Total Sugars 1.5g
Protein 115.6g	0%

Vitamin D 36.3IU	0%
Calcium 136.7mg	0%
Iron 8.3mg	0%
Potassium 2423.8mg	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: 54.7%

Protein: 40.9%

Carbs: 4.5%